Name: Chuanbei Jelly
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Pea starch; 100g+900g Shimizu; 2 tablespoons Tempeh; 2 tablespoons Pixian Doubanjiang; 1 small piece ginger; 2 tablespoons Sugar; 1 tablespoon pepper powder; 2 tablespoons Soy sauce; 1 tablespoon Balsamic vinegar; 1 tablespoon sesame oil; 1 tablespoon Chili oil; Some Chives; 1 piece Millet spicy; 1 clove garlic; Some Fried peanuts

Chuanbei Jelly

1. Add 100g of water to 90g of pea starch and stir evenly.

2. Heat 900g of water to about 60 degrees.

3. Pour the starch water slowly, stirring and heating while pouring.

4. Heat to a transparent and smooth state to turn off the heat.

5. Pour into the container prepared in advance.

6. Keep cold water (or ice water) until completely cooled.

7. Minced bean paste, tempeh, spicy millet, sliced green onion, and mince ginger.

8. Pour an appropriate amount of oil into the pot, add ginger and stir-fry until fragrant.

9. Add bean paste and stir fry for red oil, then add chopped tempeh and stir fry until fragrant (with low heat throughout)

10. Add pepper powder and 1 tablespoon sugar and stir well.

11. Pour out and set aside. (That is tempeh sauce)

12. Mince garlic.

13. Add light soy sauce, balsamic vinegar, 1 teaspoon of sugar, chili oil, and sesame oil to the minced garlic and stir until the sugar melts. Set aside for the sauce.