Chuanbei Jelly
1.
Pure pea flour, generally available in supermarkets
2.
Pour 125 grams of soy flour into a bowl, add about 100 ml of cold water to make a paste
3.
Put 1500 milliliters of water in the pot. After the fire is boiled, continue to heat, and stir the boiling water quickly while pouring to prevent the pea flour from condensing when heated. Stir continuously and quickly during the heating process, after 4-5 minutes. Pour into a large bowl or other container, and serve as jelly after cooling.
4.
Sit in cold water and let it solidify quickly. After room temperature, cover with plastic wrap and put it in the refrigerator. When eating, take it and cut into strips.
5.
Here comes the complete jelly
6.
Cut into strips, and prepare a little coriander and green onions, according to your favorite taste
7.
Prepare a small bowl and add appropriate amount of salt, soy sauce, vinegar, and chili oil to the bowl. Cut the garlic cloves into minced garlic, chop the bean paste into minced pieces, heat up the wok, put in an appropriate amount of sesame oil and continue to heat (other oils are also possible), then add the minced garlic and bean paste and fry to get a fragrance. In the sauce bowl, mix evenly with chopsticks and pour the jelly on top.
Tips:
Mung bean starch, pea starch, and sweet potato starch can be used to make jelly. When the starch is boiled in an underwater pot, it must be stirred continuously, otherwise it will be easy to lump. If the jelly is not easy to mold, you can use your hands to pull around the jelly first, then buckle upside down on the cutting board and pat.
The sauce can be adjusted according to your preference
