Recipe: Italian style red oil jelly

Home Cooking Recipe: Italian style red oil jelly


The recipes that I had figured out, the summer fireworks party made a splash, and were quickly robbed by a group of Japanese foodies. The crowd responded very enthusiastically, and they asked me, "What is the thing like the konjac? Is this Chinese food or Italian food?" - What kind of food does it take? It seems that there are a lot of steps, but it is actually not complicated at all, and it is hardly used in the fire. In summer, the taste is smooth and refreshing, so you don’t have to sweat in the kitchen~ The jelly is clear, the bean sprouts are green, the fungus Q bullets, the walnut kernels are crispy, and the olive oil + garlic fried oyster mushrooms are also used to describe the taste?



  1. Paprika + peppercorns + star anise + fragrant leaves + tangerine peel + sesame + cinnamon, into a small bowl. Heat the salad oil and pour it into a small bowl while stirring to make the chili powder evenly heated. Made of 'seven flavors of red oil' - this is the basic preparation for the weekdays, cooking can be placed in soup noodles.

  2. Put a little mung bean powder into a small pot, add 4 times the amount of water and mix well. Stir in the middle of the fire while the mixture is getting thicker and thicker. When it is translucent, turn to a small fire and continue to stir. Always mix with the hand acid, the bubbles inside the paste gradually become less, turn off the heat, let cool, put it in the refrigerator freezer for 3 hours.

  3. The homemade jelly is cut into small pieces; the fungus is foamed with hot water foam; the bean sprouts are lightly boiled with boiling water (or raw food can be eaten directly, and the nutrients are retained). Three ingredients are placed in a small bowl for use.

  4. Soy sauce, vinegar, salt, and sugar are all slightly mixed, and the sauce is adjusted according to your taste. Mix the ingredients in step 3 and mix well.

  5. Cut the basil leaves and onions with scissors into filaments, spread them on the ingredients in step 4, and then sprinkle some black sesame on them for use.

  6. Put the olive oil in the pot, put in the walnut kernels, slowly stir-fry the scent, stir fry until the walnuts become discolored and become crispy.

  7. The olive oil in the pot continues to be used, and the garlic and mushrooms are fried and cooked until cooked.

  8. Sprinkle the fried garlic, walnut kernels and mushrooms on all the ingredients in step 5 to carry out “burning”, which is “oily splash”.

  9. Finally, topped the “seven flavors of red oil” in step 1. When you eat, mix all the ingredients together.


1. In fact, you can adjust the side dish at your own discretion. There are no bean sprouts, bitter gourd and green pepper are also very good. 2. Walnut kernels can also be replaced with other nuts, such as almonds, peanuts, cashews, and pine nuts.

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