The Golden Ratio of Making Chuanbei Jelly

Name: The Golden Ratio of Making Chuanbei Jelly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pea starch; 1 teaspoon Vinegar; a little Minced garlic; 1 teaspoon Very delicious; a little ginger; a little Chopped green onions; 1/2 teaspoon salt; 1 teaspoon Sugar; A teaspoon Red oil; 1/2 teaspoon sesame oil; a little Yongchuan tempeh; a little Chicken Bouillon Powder; a little Millet spicy

by Auntie Food

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Sichuan cuisine is my favorite cuisine. When it comes to Sichuan cuisine, I have to mention Chuanbei Jelly. For people like us who are not spicy and unhappy, it is simply Wu Yanzu of cold dishes~~

The Golden Ratio of Making Chuanbei Jelly

1. Jelly making. The ratio is pea flour: water 1:6

2. First use 1 part pea flour➕1 part water to dilute

3. Pour it into 5 parts of boiling water and mix thoroughly, and just let it cool. It takes a while to make it knot.

4. Sauce A: Finely chop the Yongchuan tempeh, add minced tempeh with less oil in the pot, stir fry with ginger, and stir fry until fragrant.

5. Add red sesame oil and set aside.

6. Sauce B: The taste is very fresh, balsamic vinegar, chopped green onions, minced garlic, spicy millet, salt, sugar, chicken essence, and sesame oil are mixed into the sauce.