Sichuan Yellow Jelly

Name: Sichuan Yellow Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pure pea flour; Some salt; 900g pure water

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

People traveling to Sichuan should have a deep impression of the unique yellow jelly in Sichuan. You can see this yellow jelly on almost every snack street. Unlike the starch jelly we have eaten before, the yellow jelly must be a local peas. Only authentic. It’s strange to say that the yellow jelly is cut into potato-like filaments, and it can be made into sticks that are not rotten, soft and continuous. It is savory, slightly spicy and hemp, with outstanding ginger, onion, and garlic flavors. It tastes powdery. , And there is a clear scent of peas in the mouth. The first time I went to Chongqing to travel and eat snacks in Ciqikou, I fell in love with this yellow jelly. A bowl of jelly was absolutely satisfying for you. After I came back, I still missed it. Later, I bought this Sichuan pure pea flour online, and I also did it at home. Can make a bowl, although not so authentic taste, but it can still solve my suffering of lovesickness! Especially at the table in midsummer, a plate of such bright yellow jelly, with a plump red oil soup, is definitely an appetizer of summer!

Ingredients

150g Pure Pea Flour
Some Salt
900g Pure Water

Sichuan Yellow Jelly

1. That's pure pea flour.

2. Take 150 grams of pea flour and 900 grams of purified water.

3. Add pea flour to the appropriate amount of salt and 300 grams of purified water and stir well. Be smooth and free of particles.

4. After the remaining water is boiled, turn off the heat

5. Then pour in the pea paste while stirring constantly, and cook for 3-5 minutes.

6. Turn off the heat and pour the pea flour into a container.

7. Then put the container in cold water to soak. It can also be stored in the refrigerator.

8. After about 2-3 hours, the pea paste is solidified and you can pour it out and cut into pieces.

9. Take a small bowl and add light soy sauce, vinegar, cooked sesame seeds, salt, sugar, Laoganma tempeh hot sauce, minced garlic, chili pepper, and sesame oil and stir well.

10. Sprinkle the chopped jelly with chopped green onion, and pour the cilantro with the seasoned sauce.

Tips:
After adding water, the pea paste must be stirred until it is smooth and non-grainy. When adding the pea paste to the boiling water, add it slowly, stirring quickly while adding, so that the pea paste will not clump. The seasoning is just as you like. This kind of pure pea starch jelly has a slightly weaker taste and toughness, and some recipes need to add a little mung bean starch to increase the toughness of the jelly, try again next time.

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