Seasoning: Douchi sauce, onion, garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar.

Douchi sauce is the key in seasoning, and the production method of Douchi sauce is as follows:

Materials:

Black lobster sauce100g, Pixian bean paste 50g, vegetable oil 50g, Jiang Mo 5g, white sugar10g, monosodium glutamate 5g and water starch 5g.

Exercise:

1. Chop black lobster sauce and Pixian watercress respectively;

2. Heat the pan and drain the oil. Put Pixian watercress into a frying pan.

3. Add black lobster sauce and Jiang Mo and stir fry;

4. Add sugar and monosodium glutamate to taste, thicken water starch, and let it cool as the seasoning of bean jelly.

The cooked lobster sauce is very fragrant ~ ~ ~

1. Cut the bean jelly into thin bar codes and put them in a bowl;

2. Mix lobster sauce, onion, garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar into sauce according to your own taste, and mix well to enjoy.

Tips for Sichuan bean jelly

In Sichuan, there are many kinds of bean jelly, such as yellow bean jelly and white bean jelly. Yellow bean jelly is the name of rice bean jelly made of peas. Because of its golden color, it is called yellow bean jelly, while white bean jelly is made of mung bean powder, so it is called white bean jelly. In addition, there are rice bean jelly (often cooked bean jelly), buckwheat bean jelly (black bean jelly), sweet potato bean jelly, vermicelli and so on.

Sichuan bean jelly is good at seasoning, and the seasoning of yellow bean jelly and white bean jelly is very different. The flavor of yellow bean jelly is mainly the sauce flavor of douchi, and the taste of white bean jelly is sour and sweet.