Description:The style of cooking is classified: Sichuan Cuisine | Cold dish | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: 1000 grams of peas Condiment: 20 grams of...
Peppery bean jelly
- The style of cooking is classified: Sichuan Cuisine | Cold dish | Suit the taste of both old and young
- Taste: Hot
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 30 minutes
- The materials: 1000 grams of peas
- Condiment: 20 grams of white sugar, 100 grams of soy sauce, 15 grams of salt, 4 grams of gourmet powder, 100 grams of chilli oil, 2 grams of shallot, the garlic (white cover) 50 grams, 2 grams of sesame oil, ginger juice is 50
- Peppery bean jelly method:
- 1. Clean white pea, after sending with the clear bubble, change the fresh water, wear into the thin thick liquid, filter with the gauze, remove slag and fetch the powder thick liquid;
2. Pan put fire, put vegetable oil after cook hot, add water, put, enter powder thick liquid stir constantly after boiling, after the powder thick liquid is dense and thick gradually, stir it by can take the form of the slice and flow to stir excellently while choosing the thick liquiding hard, already ripe;
3. Paste the ripe powder and ladle out to enter it in the container, cool, get the bean jelly, then, put the bean jelly to freeze in the refrigerator;
4. Garlic peel, smash Rong, add familiar vegetable oil and right amount of cold boiled water, transfer into a mashed garlic;
5. After the crystal sugar is crushed, melt with the soy sauce;
6. Slice or blow son bean jelly of refrigeration with bean jelly take, blow and fasten the sub powder, divide and hold it in the bowl, drench into the crystal sugar, soy sauce, red oil, salt, gourmet powder, Chinese prickly ash oil, sesame oil, mashed garlic, ginger juice, and then spread the spring onions.
- Note:
