Homemade Jelly for Cooking---guokui Jelly
by sunshinewinnie
Favorite
Difficulty
Normal
Time
2h
Serving
2
It’s April 1st of the year again. Every day on this day, people will involuntarily remind people of Leslie Cheung. Today, I suddenly saw the discussion on the Internet that he should be 60 years old this year. I felt a sigh of emotion in my heart. Maybe he passed away to his narcissistic brother. It is a kind of happiness, because he will never grow old because of passing away.
--------------------------------------- Turn to the topic of food -------- ----------------------------------------
In my personal opinion, Sichuan’s most famous jelly is Chuanbei Jelly (hey, don’t be sad for the sad jelly, I have known it since I was a child, but the sad jelly was only known in 2007, and I went to Luodai Ancient Town to have it. ), if it weren’t for the past few years to go home and pass through Nanchong, this delicacy would almost have been forgotten by me. This year when I went home and passed through Nanchong during the Spring Festival, the two of us would have eaten four bowls of jelly. Wow, the belly was swollen. The next day When I left Nanchong in the morning, I also sent a message to Xiao Xiong to go to the North Sichuan Jelly Noodle Shop to pack two bowls for me. However, because the text message was not displayed, only one bowl was packed back. On the way back to Wuhan, I was lamenting and sighing regret all the way.
The characteristic of Chuanbei Jelly is that the bowl looks particularly refreshing and clean. At first glance, it feels that there is only red oil in the bowl. It is especially important to mention that the authentic Chuanbei Jelly does not contain shallots and coriander (at least from the bowl. I remember that when I went back to Sichuan and passed through Nanchong in 2011, I asked the store to add some green onions and coriander when I saw that there were no green onions and coriander in the northern Sichuan jelly. As a result, the taste became weird after adding it. So, the classic combination is always There is a classic truth, but adding raw materials for granted will conceal its true taste.
The red oil in Chuanbei jelly has a unique fragrance. I brought a bottle back from the Chuanbei jelly store this time, but if you want to make the taste of the store, red oil is not enough, but it doesn’t have the taste of authentic Chuanbei jelly. It doesn't matter, add some seasoning according to your own preferences, mix well with jelly, and pour it into the pot, it is delicious.
There are also more varieties of pot knuckles, and the shapes can be different. The square and round ones are as you like. The one I made today is actually more similar to the bun we usually say. It has been posted before, so I won’t repeat it here. If you want to To see how to do it, please copy the link below to browse http://home.meishichina.com/space-532464-do-blog-id-593605.html. "
--------------------------------------- Turn to the topic of food -------- ----------------------------------------
In my personal opinion, Sichuan’s most famous jelly is Chuanbei Jelly (hey, don’t be sad for the sad jelly, I have known it since I was a child, but the sad jelly was only known in 2007, and I went to Luodai Ancient Town to have it. ), if it weren’t for the past few years to go home and pass through Nanchong, this delicacy would almost have been forgotten by me. This year when I went home and passed through Nanchong during the Spring Festival, the two of us would have eaten four bowls of jelly. Wow, the belly was swollen. The next day When I left Nanchong in the morning, I also sent a message to Xiao Xiong to go to the North Sichuan Jelly Noodle Shop to pack two bowls for me. However, because the text message was not displayed, only one bowl was packed back. On the way back to Wuhan, I was lamenting and sighing regret all the way.
The characteristic of Chuanbei Jelly is that the bowl looks particularly refreshing and clean. At first glance, it feels that there is only red oil in the bowl. It is especially important to mention that the authentic Chuanbei Jelly does not contain shallots and coriander (at least from the bowl. I remember that when I went back to Sichuan and passed through Nanchong in 2011, I asked the store to add some green onions and coriander when I saw that there were no green onions and coriander in the northern Sichuan jelly. As a result, the taste became weird after adding it. So, the classic combination is always There is a classic truth, but adding raw materials for granted will conceal its true taste.
The red oil in Chuanbei jelly has a unique fragrance. I brought a bottle back from the Chuanbei jelly store this time, but if you want to make the taste of the store, red oil is not enough, but it doesn’t have the taste of authentic Chuanbei jelly. It doesn't matter, add some seasoning according to your own preferences, mix well with jelly, and pour it into the pot, it is delicious.
There are also more varieties of pot knuckles, and the shapes can be different. The square and round ones are as you like. The one I made today is actually more similar to the bun we usually say. It has been posted before, so I won’t repeat it here. If you want to To see how to do it, please copy the link below to browse http://home.meishichina.com/space-532464-do-blog-id-593605.html. "
