Recipe: Homemade Sichuan North Cool Powder

Home Cooking Recipe: Homemade Sichuan North Cool Powder

Notes:

After staying in Chengdu for 3 months, I loved to eat all kinds of snacks there. Chuanbei jelly is one of them. The white jelly and all kinds of spicy and sour seasonings are cool! !

Ingredients:

Steps:

  1. Home Cooking Recipe: Pea starch +1 bowl of water into the pot, stir evenly and fire.

    Pea starch +1 bowl of water into the pot, stir evenly and fire.

  2. Home Cooking Recipe: Add another 4 bowls of water and slowly mix in one direction until there is no block.

    Add another 4 bowls of water and slowly mix in one direction until there is no block.

  3. Home Cooking Recipe: After about 8 minutes, the bubbling in the pot is translucent.

    After about 8 minutes, the bubbling in the pot is translucent.

  4. After being released, let it cool naturally and put it in the refrigerator.

  5. Cut the jelly into strips or scrape it into thin slices with jelly powder, add soy sauce, Baoning vinegar, spicy sauce, peanut crushed, sesame oil, garlic, oil, sesame oil, salt, mix well and serve.

Tips:

The authentic Chuanbei jelly is made from pea starch. If there is no mung bean starch, it is ok. The sauce is marinated for a little longer and better. _^_^ Put some scallions or cilantro to look better. I don’t like these two kinds of foods. I don’t like them. I choose the glutinous seasonings in addition to the spicy sauce. Put it in a bowl and mix it on the jelly. Finally, put the spicy sauce.


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