[shaanxi] Gelidium Jelly Mixed with

Name: [shaanxi] Gelidium Jelly Mixed with
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Gelidium; 1 piece Jelly; Some parsley; 8g ginger; 5g garlic; 3g salt; 1 tbsp Chili oil; Some sesame oil; 2 tbsp Balsamic vinegar

by Little Ai Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Stone cauliflower is rich in jelly in southern Shaanxi, which is also the favorite of people in southern Shaanxi. People in southern Shaanxi like to use peas to make jelly. Because it is close to Sichuan, it is very similar to Sichuan jelly. I learned to make this jelly mixed with agar-agar with people from southern Shaanxi. It happens that I have eaten a lot of big fish and meat on the New Year’s Eve dinner. It is also good to eat this refreshing dish! "

Ingredients

30g Gelidium
1 piece Jelly
Some Parsley
8g Ginger

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5g Garlic

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3g Salt

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1 tbsp Chili Oil
Some Sesame Oil

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2 tbsp Balsamic Vinegar

[shaanxi] Gelidium Jelly Mixed with

1. To prepare the ingredients, soak the Gelidium in cold water to soften it.

2. Wash the jelly and cut into strips.

3. Add water to a boiling pot and blanch the cauliflower.

4. Remove and drain the water for later use.

5. Clean parsley, cut into sections and blanch.

6. Prepare a small bowl, make the sauce, add chili oil, sesame oil, balsamic vinegar, salt, garlic juice, and minced ginger and stir well.

7. Place jelly on neatly arranged yards.

8. Put blanched stone cauliflower on top. Just add the sauce and mix well when eating.

Tips:
1. Gelidium can be blanched in boiling water before eating, but it should not be boiled for a long time, otherwise Gelidium will melt.

2. Add some ginger or ginger juice to the cold dressing to alleviate the coldness.