Nepeta Fried Jelly

Name: Nepeta Fried Jelly
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Jelly; Some Nepeta; Some shallot; Some salt; Some Tempeh; Some Soy sauce; Some Cooking oil

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

My daughter likes to eat fried jelly. Mi Ma has never made it at home before, so I tried it this time.
When buying jelly, the boss said that you go home and put it in the refrigerator before frying. The pot at home may not be able to fry well. You'd better fry half of it first.
The boss said that, how do I feel that this cold is hard to fry, the more I said that, the more I wanted to try it. I didn't put it in the refrigerator when I went home. I just threw in the starch and fryed on a low fire. It was not bad! Haha, it's all fried, it's fragrant. "

Ingredients

Some Jelly
Some Nepeta
Some Shallot
Some Salt
Some Tempeh
Some Soy Sauce
Some Cooking Oil

Nepeta Fried Jelly

1. Material drawing.

2. Change the jelly into large thick slices.

3. Pat dry the starch on the cold slices.

4. Take the starch jelly flakes.

5. Pour oil in a pan to heat, put cold slices on it, and fry slowly over low heat.

6. When frying the jelly, chop the green onions and tempeh.

7. Fry the jelly on one side and turn it over.

8. Take out the pan until both sides harden and turn yellow.

9. Stir-fry the chopped green onion and tempeh with the oil on the bottom of the pan.

10. Return the fried jelly to the pan, add nepeta, mix evenly with a spatula, cut twice by the way, and pour a little light soy sauce to get out of the pan.

Tips:
The jelly flakes should be thicker and cut as evenly as possible.

The jelly is salty, and tempeh and light soy sauce are added, so there is no need to add salt.

During the frying process, keep the fire low and turn it gently.