Sichuan Spicy Jelly
by Mom's private kitchen
Favorite
Difficulty
Easy
Time
10m
Serving
2
Chuanxiang Spicy Beer Companion
1. A small amount of oil, cook over low heat, let cool and become brittle, set aside
2. The jelly bought directly from the market, cut into strips, soak in cold water, and put in the refrigerator for later use
3. Take a bowl, add dried chili powder, sugar, salt, chopped green onion, and minced garlic, mix well and set aside
4. Put a little oil in the pot, peel off the dried chili, pepper and pepper, put the three together, low heat, burst the aroma, while hot, pour into the previous seasoning bowl, pay attention to use a small colander to take out the pepper and pepper Saute the seasoning in oil
5. Pour the vinegar, soy sauce, and sesame oil into the seasoning bowl just now after the oil has been sauteed. Stir it evenly. After it has cooled, put it in the refrigerator.
6. The nuts in the first step are already crispy at this time, peeled and chopped, chopped green onions, and cucumber shreds (cucumber shreds forgot to shoot)
7. Finally, control the water with the jelly, put the yard of step 6 on top, and pour the sauce in the condiment bowl made before.
Tips:skill
1. The jelly must be over water, otherwise the taste will not be good
2. The nuts must be made first, and then they will become crispy
3. The seasoning is delicious due to the hot oil, so let it cool and put it in the refrigerator to taste
