Sichuan North Sichuan Jelly

Name: Sichuan North Sichuan Jelly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pea Jelly; Some Gong Cai Chopped Pepper; Some Tahini; Some Rice vinegar; Some Very delicious; Some sesame oil; Some pepper powder; Some garlic; Some ginger; Some Shallots

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Mother’s Day’s blessings: birth me, heart-piercing pain, nurturing me, meticulous care, nurturing me, nagging about sleepless nights, you sow sunshine for me, and you block wind and rain for me. On the way of growing up, others care about whether I fly high or not, only you care about whether I am tired or not. In this great festival, I will give you the most sincere words: Mom, I love you!

Chuanbei Jelly is popular in Bashu with its red and spicy flavor, fresh flavor and refreshing Sichuan style, which has been passed down to this day. When you go to any Sichuan restaurant to eat, Chuanbei jelly is a must-order cold dish, although the taste varies from store to store. Now the most popular is to mix Chuanbei jelly with hot and spicy seeds. It has a unique taste. Chuanbei jelly is made from high-quality peas, soaked in water, ground into a fine slurry, filtered to remove slag, precipitated and dehydrated, and made into soy flour. Then it is heated and stirred into a paste, and filled into a basin and plate to be used. There are many ways to make jelly. You can also use mung beans, rice, etc. to make different flavors of jelly, and the nutritional value and influence of jelly