Red and Spicy Flavor, Mellow, Fragrant and Refreshing--chuanbei Jelly

Name: Red and Spicy Flavor, Mellow, Fragrant and Refreshing--chuanbei Jelly
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Mung bean starch; Some Black tempeh; Some Pixian Doubanjiang; Some ginger; Some Rapeseed oil; Some Sugar; Some Chicken Essence; Some Water starch; Some Black Bean Sauce; Some chopped green onion; Some garlic; Some Compound soy sauce; Some sesame oil; Some salt; Some Vinegar; Some Pepper noodles; Some Chili oil; Some Cooked sesame seeds

by Lucy learns to cook

4.8 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Sichuan’s famous snack Chuanbei Jelly, originally a farmhouse snack, has a history of more than 90 years. Since its inception in the late Qing Dynasty, Chuanbei jelly has been popular in Bashu for its unique red and spicy flavor, fresh and refreshing Sichuan style. At that time, Xie Tianlu, a farmer from Jiangcunba, Nanchong County, set up a shed to sell Dandan jelly at Zhongdukou. His jelly was made finely, from milling and mixing to seasoning and flavoring. There were all unique features. After tasting, Xie Liangfen was praised. Become famous. After that, farmer Chen Hongshun carefully studied the production process of Xie jelly noodles, and improved the jelly noodle production process by taking his best. He chooses fresh white peas to grind finely with a small grinder. He is very particular about stirring and heating. The jelly made is soft, soft, clear and impenetrable, fine and continuous, and the seasoning and flavor are more ingenious. In less than a year, Chen Liangfen became famous in the northern Sichuan area, and the "Northern Sichuan Liangfen" spread like wildfire. So far, some jelly shops in Nanchong City, Chengyu and other places still use "Northern Sichuan Jelly" as their signature, and their business is booming and popular. When the older generation of proletarian revolutionaries Zhu De and Luo Ruiqing went back to Nanchong to inspect their work, they tasted the northern Sichuan jelly. (Online information)"

Red and Spicy Flavor, Mellow, Fragrant and Refreshing--chuanbei Jelly

1. The production of jelly:
Mung bean starch ratio: 1 part starch to 6 parts water.
First add 1 part of starch to 1 part of water and stir evenly, the remaining 5 parts of water are boiled in the pot, slowly add the evenly stirred starch mixture to the boiling water, (the fire can be opened to medium heat) while stirring.

Red and Spicy Flavor, Mellow, Fragrant and Refreshing--chuanbei Jelly recipe

2. Until the white becomes transparent, the flame can be turned off.

3. Pour the jelly into the prepared container to cool and store it in the refrigerator overnight. You can eat it the next day. You can't wait, as long as you are very cold.

4. How to make tempeh sauce: The ratio of black tempeh to Pixian bean sauce: 2:1. Chop the two ingredients finely. Put some oil in the pot, the oil is more fragrant, and when the oil is hot, add Pixian Douban and stir fry until fragrant.

5. Then add the black tempeh and ginger and stir fry until fragrant.

6. Add sugar, season the chicken essence and add water starch prepared with water to thicken.

7. After being allowed to cool, it can be used as an important seasoning for making northern Sichuan jelly-tempeh sauce.

8. In addition to the tempeh sauce, the seasoning of northern Sichuan jelly is added with chopped green onion, garlic, ginger, soy sauce, sesame oil, salt, vinegar, pepper noodles, chili oil, sugar, cooked sesame seeds, etc. Cut the prepared jelly into strips, mix the various seasonings and pour on the jelly and mix together to make the delicious Chuanbei jelly!