Bean jelly is a delicious name. The main ingredients are pea starch and mung bean starch, and the auxiliary materials are salt, onion Jiang Shui, mashed garlic, vinegar, soy sauce, salt, sugar, oil pepper and pepper noodles. It belongs to Sichuan cuisine and is often eaten in Yunnan and Guizhou.

Exercise 1

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, pour the thin paste into the pot, quickly stir it into a transparent paste while pouring, and leave the fire.

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

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+pepper noodles+monosodium glutamate, chopped green onion, and sprinkled a little coriander powder.

Exercise 2

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

Peanut 10g

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 with medium heat at a temperature of about 90 degrees Celsius (the ratio of pea starch to water is 1 6.5, and this time use 2 tablespoons of pea starch and 13 tablespoons of water).

2. Stir the remaining 1 tbsp water into a paste.

3. Pour the pea sauce 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, let it stand and let it cool.

6. You can refrigerate it for several hours and take it out backwards.

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

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