Family version of sad jelly

Family version of sad jelly

Introduction:

"When I first ate sad cold noodles in Luodai Ancient Town, I felt very spicy. As a Hunan person, I was not used to the taste of Chinese prickly ash at that time, but now I like the spicy feeling of Chinese prickly ash for a long time. Sad jelly has a meaning of missing my hometown, which just expresses my inner thoughts. "

Production steps:

Step 1: prepare the ingredients, mash the garlic into mashed garlic, add boiling water to make mashed garlic juice; chop the pepper, chop the scallion, chop the parsley, chop the Douchi and Douban.

Step 2: add oil into the pan, and when the oil is heated to 50%, stir fry the chopped Douchi until fragrant, then add Douban to stir fry until fragrant, then add soy sauce, chicken essence, pepper and five spice powder to stir fry until fragrant, and finally thicken with starch to form a sauce.

Step 3: cut the jelly into 2 cm square strips, put them in boiling water and heat them, then remove.

Coriander fourth fermented black bean sauce, then put chili oil, vinegar, mashed garlic juice, pepper noodles and sprouts, sprinkle with chopped green onion and coriander.

Materials required:

Jelly: a large (moderate amount)

Garlic: 2 cloves

Scallion: 1

Coriander: 1

Sprouts: 1 tablespoon

Starch: small amount

Pepper: 1

Douchi: small amount

Pixian Douban: a spoonful

Soy sauce: right amount

Chili oil: right amount

Chinese prickly ash noodles: right amount

Five spice powder: a little

Vinegar: right amount

Chicken essence: appropriate amount

Note: this snack is very simple, focusing on seasoning, pea jelly can be bought ready-made, friends with enough time can also buy their own pea flour to boil jelly.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: spicy