Sichuan Jelly

Name: Sichuan Jelly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Mung bean starch; 450g Shimizu; 1g salt; 2g ginger; 5g Minced garlic; 3g chopped green onion; 20g Very delicious; 10g Vinegar; 5g Sugar; 10g Chili oil; 4g Pepper oil; 10g sesame oil; 5g Cooked white sesame

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Sichuan jelly is a traditional snack of Han people in Sichuan Province. The most representative one is the northern Sichuan jelly located in Nanchong City, northeastern Sichuan.
Jelly is a more popular cold dish in summer. People often buy a small piece and eat it by themselves. The hot and sour taste and smooth texture will immediately make people's appetites full of mouthfuls.
The jelly powder is shredded and mixed with the seasoning. It tastes very delicious, and it tastes very crisp and refreshing. My family likes it very much.
When I buy and eat, I always feel unclean, and I can’t rest assured when I eat. Later, I learned how to make it, and I figured out a way to use a grater to shave out cool fans. The finished product is crystal clear and full of flexibility. I think it is better than the one I bought, and when I make it myself, I will pay attention to every aspect. It is hygienic, so it's especially safe to eat.

Sichuan Jelly

1. Prepare mung bean starch

2. Add 100g water (in the serving size), mix the mung bean starch and filter again

3. Put 1g of salt in the starch water and mix thoroughly

4. Pour the remaining 350g of water into the pot and bring it to a boil, then turn to low heat, and slowly pour in the mixed water starch in a slightly boiled state

5. While pouring, use chopsticks to stir continuously until everything becomes transparent, and cook for 2 minutes to turn off the heat

6. Pour into a bowl and let cool for later use

7. Prepare the chopped green onion

8. Mix the seasoning juice: add minced ginger, minced garlic, very fresh, vinegar, sugar, sesame oil, pepper oil, chili oil, cooked white sesame seeds and mix thoroughly

9. After the jelly is let cool, it is buckled upside down on the cooked food chopping board. Pat the periphery and bottom of the bowl to make it completely demould

10. Take a large hole grater and put it in cold boiled water

11. Spread some cold water on the jelly, then put a grater moistened with water on one end of the jelly, scrape your hand slightly to the other end, and the cold vermicelli is made (you must wash your hands when doing this step) )

12. After the cold vermicelli is made, pour the seasoning juice in step 8, and finally sprinkle with chopped green onion, mix well and start eating!

Tips:
1. It is best to use mung bean starch, pea starch, and sweet potato starch to make jelly.
2. When the starch is in an underwater pot and boiled, it must be on a low heat, and it must be stirred continuously, otherwise it will be easy to scum
3. If the jelly is not easy to demould, you can use your hands to pull around the jelly first, then buckle upside down on the chopping board and pat
4. The jelly is sticky, so it's best to sprinkle some water when making it
5. When the jelly powder is not easy to scrape at the end, you can use a knife instead
6. The seasoning juice can be adjusted according to your own preferences
7. It is recommended not to make too much jelly at a time, it is best to eat it in one meal, otherwise it will lose its toughness and taste bad if it is left for a long time.