1. Prepare ingredients. One bowl of mung bean starch and six bowls of water. The condiments are: 60g peanuts, 10g coriander, 5g chives, 5g garlic, 5ml light soy sauce, 10ml balsamic vinegar, 1g salt, 2g sugar, 1g chicken essence, a few drops of sesame oil, chili oil 2 spoons, two spoons of Laoganma tempeh.
2. Mix mung bean starch with a bowl of water, stir well and sift.
3. Pour the remaining five bowls of water into the pot and bring it to a boil.
4. Pour the starch paste slowly into the boiling water pot, stirring while pouring. After the starch paste is boiled and bubbling, turn to low heat. Continue to stir until the batter is transparent.
5. Put the prepared starch paste into the fresh-keeping box.
6. After cooling, put it in the refrigerator for 2 hours.
7. Soak peanuts in boiling water for ten minutes to facilitate peeling.
8. Put the peeled peanuts in the pan and fry them until golden brown.
9. Crush the peanuts into pieces and set aside.
10. Mince garlic, chop coriander and chives for later use. Use light soy sauce, balsamic vinegar, salt, chicken essence, sugar, chili oil, and sesame oil to make a bowl of juice for later use.
11. Cut the solidified jelly into strips, then sprinkle with minced garlic and drizzle with a bowl of juice. Sprinkle with crushed peanuts, Laoganma tempeh, coriander, and chives before serving.
Tips:1. Mung bean starch can be bought in supermarkets. If you can't buy it, you can use other starches instead.
2. The ratio of water to starch is very important. Use the same bowl to measure.
3. When pouring the starch paste into the pot, be sure to stir it continuously. Otherwise, it is easy to form gnocchi and affect the taste.
4. The prepared jelly is not suitable for long-term storage in the refrigerator, which will affect the taste.
5. The sauce can be made according to your own taste.
When you are cooking this dish, if you have any questions, you can add WeChat "leyou517" for inquiries. I will answer seriously one by one.
