Spicy Rice Jelly

Name: Spicy Rice Jelly
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Jelly; 5g salt; 1 tablespoon Soy sauce; 1 tablespoon Vinegar; 1 stage shallot; 2 tablets ginger; 3 cloves garlic; 1 tablespoon Oyster sauce; 1 tablespoon Tempeh; 1 tablespoon chili sauce; 1 tablespoon Spicy sauce; 3g Five spice powder; 2s Shallots; 1/2 a spoon Sugar; Some Vegetable oil

by Crystal moonlight

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Rice jelly, sometimes referred to as Chengdu jelly, is a special jelly made from indica rice grinded and solidified with lime and water. The color is light yellow. The jelly we usually eat is made of starch, and the common ones are pea jelly and mung bean jelly. Rice jelly is not made of pure starch, but made of rice, so the texture and taste are not the same. A blunt bite is very simple and honest, and you can taste the unique rice fragrance of rice products. The aftertaste is long in the mouth, and it is unforgettable to try. The common way to eat rice jelly is to boil it and remove it, drizzle it with the spicy seasoning carefully prepared in the pot, and mix it slightly before eating. In some Sichuan snack bars, I ask for a boiled jelly, which is usually it.

Spicy Rice Jelly

1. Chop the rice jelly into small cubes and set aside, mince green onion, ginger, garlic and chili

2. Pour oil into the pan, add green onions, ginger, garlic, and chili to fry until fragrant, then add tempeh, chili sauce and spicy sauce, stir-fry the red oil on low heat and pour in the chopped jelly

3. Stir the jelly in a pot and stir-fry evenly, add five-spice powder, Chinese pepper powder, a small amount of sugar, soy sauce and oyster sauce, add appropriate amount of salt according to the saltiness, and add chili noodles if you like it.