1. Pea flour is melted with 150 grams of cold water and stirred evenly. If you like softer ones, the amount of water can be increased to 200 grams.
2. Pour the remaining 400 grams of water into a pot and bring to a boil, pour in the stirred pea flour slurry, stir quickly with a wooden spatula while pouring, stir until the flour slurry becomes transparent, and cook for about 2 minutes.
3. Pour the cooked pea flour into a bowl, let cool and let it cool thoroughly.
4. Seasoning sauce: Wash the green onions, cut into chopped green onions, fry or roast the peanuts, peel them, and slightly crush them with a knife or rolling pin. The amount of peanuts is small. I bought some cooked peanuts and peeled them out.
5. Ginger and garlic, mince finely, put in a small bowl.
6. Add a teaspoon of oily tempeh (chopped tempeh, add ginger, pepper powder, put it in the oil, simmer the flavor on low heat). If there is no oily tempeh, you can use tempeh directly, just chop the tempeh.
7. Add a tablespoon of light soy sauce.
8. Add sugar.
9. Add salt.
10. Add pepper powder.
11. Add a tablespoon of balsamic vinegar, and stir the sauce.
12. Scrape the cooled jelly into silk with a special tool. You can also use a grater to scrape, or cut into thin strips.
13. Put the cold vermicelli on the plate.
14. Pour the mixed sauce on the jelly.
15. Add an appropriate amount of chili oil.
16. Finally, sprinkle with chopped green onion and chopped peanuts.
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