Recipe: Chuanbei jelly

Home Cooking Recipe: Chuanbei jelly

Notes:

It’s a bad appetite in the hot summer days, I want to have a small jelly! This cool and refreshing smooth and cool powder, topped with spicy red oil, tastes appetizing and enjoyable~ Weibo: @安小厨的大胃

Ingredients:

Steps:

  1. Home Cooking Recipe: Add the pea starch to the rice cooker, add water and stir well. Select the [Quick Cook] mode and stir while heating.

    Add the pea starch to the rice cooker, add water and stir well. Select the [Quick Cook] mode and stir while heating.

  2. Home Cooking Recipe: Until the thick paste is formed, the mung bean starch paste is placed in a container and solidified.

    Until the thick paste is formed, the mung bean starch paste is placed in a container and solidified.

  3. Home Cooking Recipe: Put 10ml of oil in the wok, heat it to 40%, then put the soybeans in it, and bake it to the skin with a small fire.

    Put 10ml of oil in the wok, heat it to 40%, then put the soybeans in it, and bake it to the skin with a small fire.

  4. Home Cooking Recipe: Peel the garlic and crush it into garlic with a garlic press.

    Peel the garlic and crush it into garlic with a garlic press.

  5. Home Cooking Recipe: Add garlic to 5ml oil and 5ml water and mix well to become garlic. Stir the rock sugar and mix well with the soy sauce.

    Add garlic to 5ml oil and 5ml water and mix well to become garlic. Stir the rock sugar and mix well with the soy sauce.

  6. Home Cooking Recipe: Cut the ready-made jelly into 1.5-square square strips and place them in the plate. Add salt, garlic, soy sauce to the jelly, sprinkle with fried soy beans, and top with red oil.

    Cut the ready-made jelly into 1.5-square square strips and place them in the plate. Add salt, garlic, soy sauce to the jelly, sprinkle with fried soy beans, and top with red oil.

Tips:

If you can't eat spicy, you can increase or decrease the seasoning according to the taste, and put less red oil.


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