Sichuan Jelly
1.
Soak the sweet potato flour with cold water in advance
2.
Pea flour and cold water stir to make a batter
3.
Bring water to a boil and put on a low heat, slowly pour in the pea flour and stir evenly
4.
Then stir in the sweet potato flour and mix well
5.
Then slowly pour into the pot, while stirring
6.
After all the powder is poured in, continue to stir, and stir well. The fire should be small or it will be easy to stick to the pot. Boil until it becomes translucent, turn off the heat and cover and simmer for a while
7.
Then pour it out and put it on a plate and let it cool. If it is cold, put it in the refrigerator. If you want to eat
8.
When it's cold, you can cut it to your liking
9.
Mix the seasoning in a large pot. Seasoning can be added according to personal preference.
Tips:
Historical Events
Trace to the source and get to the bottom. Chuanbei jelly powder was created in Shuhan, flourished in Ming and Qing, and flourished in the 1950s. Relying on the Chuanxiang etiquette gang, through the hands of 28 generations, the silk was listed, making flour and making soup, and it has been passed down to this day, during which it has a history of nearly two thousand years.
According to legend, as early as in the Shu Han Dynasty, there were two jelly sheds at the Jialing River Zhongdukou Wharf in Anhan County (now Nanchong City), between fishing boats and cargo ships, on the sand dunes: the big shed surnamed Thou, the other was called Thou jelly; the small shed was named Xie and first name. It's called Xie Liangfen. The big shed sells cold rotunda jelly, and the small shed sells hot sliced jelly. The two types of jelly are different in hot and cold, with different beginnings. The same soft and tender, refreshing and pleasant; the same spicy and delicious flavor, its taste is endless. Xie's mother-in-law and Xie's father and son are in a happy relationship, they have a good relationship, the husband and wife are in harmony, and they are heirlooms, and the two kinds of jelly are in one place; Xie Liangfen has changed his mind and made an appearance in Anhan.
It is said that Zhang Fei, the prefect of Brazil County (now Langzhong), visited Anhan and loved Xie Jelly. He was awarded a tribute to Liu Bei from the Kingdom of Shu. Xie Jelly was only crowded into the busy market. The concentrating craftsman took the South Jiao from Xichong Mountain. , Picking southern Jiangbei bean tongs, reforming rice noodles, adding red oil, and topping with crispy and fragrant small pots. The flavor is unique and delicious.
