Sichuan Jelly

Name: Sichuan Jelly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pea Jelly; 600g water; 10g Capers; 10g Dried radish; 10g Grandma dishes; 5g Chopped pepper; 20g Cold spicy sauce

by Dragon Baby Chen Nuo

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I cleared the inventory and found a bag of pea starch. Before that, I always thought that I bought the raw material for making pea yellow. It happened that I hadn’t eaten pea jelly for a long time, so let’s make it by the way.

Ingredients

Sichuan Jelly

1. Prepare a small bowl filled with 100 grams of water

2. Pour 100 grams of pea starch into the bowl

3. Stir the pea starch well

4. Spread the right amount of cooking oil in the glass container

5. Put 500 grams of water in a small pot to heat

6. It burns in the pot until it bursts with small bubbles and turns to medium heat

7. Pour the jelly paste into a small pot

8. Stir the jelly paste quickly and evenly

9. Boil the jelly until there are no big bumps and turn off the heat (a small amount of jelly paste has agglomerated during the photo process)

10. Pour the pea jelly into a glass container and let it cool and solidify.

11. After the jelly is formed, it will fall out, and then cut into long strips of appropriate size

12. Arrange the jelly on a plate, sprinkle the right amount of side dishes

13. Finally, drizzle the spicy sauce on the jelly

14. It's delicious

Tips:
1. It is said that the ratio of pea jelly to water is 1:6
2. The side dishes of the cold salad can be randomly matched according to your preferences