Sichuan Jelly
1.
A bowl of mung bean soup, half a bowl of water.
2.
Pour cold water into the mung bean flour and stir evenly (mung bean flour is mixed with water and stirred once to become a flour paste).
3.
Prepare a pot, use the bowl of mung bean flour as a unit, pour 4 and a half bowls of water into the pot and bring it to a boil.
4.
After the water is boiled, turn to medium and low heat, and pour the mung bean powder into the boiling water.
5.
Stir it slowly with a spoon. At this time, the mung bean flour will be very viscous. Turn to low heat and cook until transparent and without white lumps, then turn off the heat.
6.
Pour the boiled jelly into a stainless steel or flat pan while it is hot, and let it cool. The freshly boiled jelly is so transparent.
7.
Take a close-up photo and take a closer look.
8.
The jelly is shaped and let cool for about an hour. Prepare the seasoning at this time. Seasoning is the key. Prepare carrots, cucumbers, garlic, etc., as well as homemade spiced pepper. If not, you can buy Sichuan-flavored spicy sauce with red oil at the supermarket.
9.
Chop the garlic, put it in a small bowl, add appropriate amount of salt and drinking water and mix thoroughly (this will make the garlic flavor of the cold dressing not spicy).
10.
Then pour the tuned garlic water into the homemade oil splash, then pour in the vinegar and sesame oil according to personal taste, mix thoroughly and set aside.
11.
Adjusted seasoning.
12.
The jelly after letting cool completely has turned white.
13.
Grate carrots and cucumbers, take out the jelly and cut into pieces/strips, top with the seasoning and serve as a delicious Sichuan-flavored jelly.
14.
Finished picture.
15.
Finished picture.
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