Sichuan bean jelly is made of pea starch and mung bean powder, and the ratio of powder to water is 1: 5.

Tools needed: measuring cup, small pot, plastic fresh-keeping box,

Raw material: pure soybean starch (Pisces brand, produced in Gansu)

First, take half a cup of powder and half a cup of water (1 cup is 240 ml) and make it into a thin paste.

Pour 2 cups of water into a small pot, bring to a boil, then pour the thin paste into the pot, while pouring, quickly stir it into a transparent paste, and remove from the fire.

Pour the cooked paste into a plastic crisper until it is completely cooled. Put it in the refrigerator for refrigeration.

Invert the bean jelly block and cut it into thin strips, small pieces and other arbitrary shapes with a knife or eraser.

Seasoning can be according to personal preference. I used onion Jiang Shui+mashed garlic+vinegar+soy sauce+salt+sugar+oil pepper+Chili noodles+monosodium glutamate, chopped green onion, and sprinkled a little coriander powder.

Exercise 2 Editing

material

2 tablespoons pea starch

condiments

Perilla leaf 15 tablets

condiment

Half a teaspoon of salt

2 tablespoons vinegar

Garlic 3 cloves

1 tbsp Chili oil

Sesame 5 grams

Peanut10g

Proper amount of water

Sugar 1 teaspoon

Method for making bean jelly

1. Pour most of the water into the pot and boil it slightly over medium heat, about 90 degrees Celsius (the ratio of pea starch to water is 1 to 6.5, and this time 2 tablespoons of pea starch and 13 tablespoons of water are used).

2. The remaining 1 tbsp water will stir the pea powder into a paste.

3. Pour the pea paste into the slightly boiling water and keep stirring with low fire to avoid sticking to the pot.

4. When the pea paste becomes transparent and boiling, turn off the heat.

5. Pour the transparent pea paste into a bowl and let it stand and cool.

6. It can be refrigerated for several hours and then taken out backwards.

7. Spread a part of perilla into a dish, take out half of the prepared bean jelly and cut it into strips, arrange it on perilla, and shred the rest and put it on bean jelly.

8. Chop garlic, add a little cold water, then add all accessories except peanuts, stir well, peel peanuts and roll them into pieces.

9. Pour the seasoning on the bean jelly and sprinkle with peanuts [1]

Edible method editing of pea jelly

1, take a proper amount of garlic paste and sesame paste, add a small amount of soy sauce and vinegar, stir well, and then pour into the bean jelly cut into small pieces, according to personal taste.

In addition You can also fry a bowl of pepper and peanuts and pour them on it.

2, millet pepper, green pepper, add garlic to mash, sesame salt, salt, monosodium glutamate, vinegar, seasoning can be added according to personal preferences, bean jelly can be evenly sprinkled after cutting.

3, you can also cut into pieces, use sesame salt or lobster sauce, chopped green onion, garlic paste, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar to make seasoning according to your own taste, and pour it on the bean jelly and mix well. [2]

Nutritional value editor

Pea powder is used as raw material, mixed with water to make slurry, filtered, put into a pot, stirred while cooking, cooked and put into a pot for cooling. When eating, cut the bean jelly into thin strips or cubes, and add seasonings such as sour vinegar, sesame oil, garlic juice, coriander and pepper. It tastes cool, fragrant and tender, refreshing and appetizing. Refined bean jelly is delicate. Besides general condiments, it pays special attention to vinegar, such as mature vinegar, wild hydrochloric acid fruit vinegar and sour angle vinegar, which have different tastes due to different vinegars.