Because it is made of starch, fried bean jelly is generally made of sweet potato starch, while others like mung bean bean jelly and pea jelly are mostly used for cooling purposes, such as hot and sour bean jelly, sad bean jelly and so on.
How can fried bean jelly be delicious? There is only one answer, and it must be matched with watermelon bean paste, especially the watermelon bean paste baked by Kaifeng people themselves. Its local names are many, such as soy bean paste, bean paste, watermelon paste, etc. Its classic way of eating is to dip steamed buns in sauce and stir-fry bean jelly. The bean paste is slowly boiled in a pan with onion, ginger, garlic and pepper, and no seasoning is needed. Break off a steaming steamed bread and eat it with sticky sauce.
With watermelon bean paste, it is not a problem to stir-fry delicious bean jelly. Prepare some onion, ginger and garlic, preferably some garlic seedlings. There is a place called green garlic, and if you can eat spicy food, add some dried Chili or Chili powder.
Because bean jelly doesn't eat oil, don't put too much oil in it. When the oil temperature is 40% hot, stir-fry onion, ginger and garlic, then stir-fry watermelon bean paste, then add the cut bean jelly, stir-fry constantly, add a little water in the meantime, and continue to stir-fry with low heat. At this time, it is easy to stick to the bottom of the pot, so stir-fry constantly, and add a little salt until there is no water.
During the period, it should be noted that the fried bean jelly should use the kind of cast iron hammer, which is concave in the middle, but flat and slightly higher around. This kind of cast iron seeds is always burned with a small fire, and the fried bean jelly is evenly heated, so it is not easy to stick to the pot.