How to match the sauce of North Sichuan jelly?

Sauce method.

Ingredients: 100 grams of black tempeh, 50 grams of Pixian bean paste, 5 grams of ginger, 10 grams of sugar, 5 grams of water starch, 10 grams of oil.

1. Cut Pixian bean paste, black black bean sauce and ginger into minced pieces.

2. Then add oil to the pot, and stir-fry the watercress, black bean sauce and ginger after the oil is hot.

3. Add salt and water starch afterwards.

4. After the pot is boiled, stop the fire, and the seasoning can be poured on the prepared cold powder after cooling.

1. Chop the black black bean sauce and Pixian bean paste separately;

2. Heat the pot and put the oil, put the Pixian bean paste into the stir-fry until fragrant;

3. Add black black bean sauce and minced ginger and stir-fry until fragrant;

4. Add sugar and monosodium glutamate to taste, thicken with water starch, and use it as a cold powder seasoning after cooling.

How to make North Sichuan Jelly:

1. Cut the jelly into thin barcodes and put them in a bowl;

2. Mix the tempeh paste, green onion, garlic, soy sauce, sesame oil, salt, vinegar, peppercorns, chili oil, monosodium glutamate, and sugar into the sauce according to your own taste, pour it into the chopped cold powder, mix well and enjoy.

It's not Korean cold noodles, no sauce! Are you talking about that somewhat transparent, pasty object? It's made of starch and salt.

20 grams of garlic sprouts, 5 grams of light soy sauce, 8 grams of balsamic vinegar, 1 tablespoon of spicy oil, 3 grams of sesame oil, 2 grams of salt, 15 grams of garlic, add to a bowl.

Ingredients: 400 grams of cold powder, 30 grams of peanuts, 20 grams of garlic sprouts, 5 grams of light soy sauce, 8 grams of balsamic vinegar, 1 spoon of spicy oil, 3 grams of sesame oil, 2 grams of salt, 15 grams of garlic.

1. Cut the jelly into small pieces. Slice the garlic and cut the garlic sprouts into sections.

2. Pour cold oil into the pot, add peanuts and fry until cooked, then remove and crush.

3. Add light soy sauce, balsamic vinegar, sesame oil, spicy seeds, chicken essence, salt, garlic and garlic sprouts to the bowl.

4. Pour the peanuts on the cold powder, and then add the seasoned juice.

Ingredients: 1 teaspoon of oyster sauce.

1 tablespoon chopped sesame seeds.

Millet Spicy 3pcs.

1 coriander.

1 teaspoon of sugar.

2 3 tablespoons of vinegar.

Light soy sauce 1 teaspoon.

1 tablespoon each of chili flakes + minced garlic.

The preparation of cold powder seasoning.

1) Put the chili noodles + garlic foam in a small bowl, splash with hot oil, the oil temperature should not be too high, just 70% hot, and put it cool for later use.

2) In addition to eating coriander, put other seasonings together and stir well, and the overall juice is slightly viscous.

3) After the jelly is cut, put the sauce first, then pour the oil on the chili oil, and finally put the coriander.

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Tip: Crushed sesame seeds can not be substituted with sesame sauce.

Oil splash chili oil: can be replaced by red oil and oil pepper.

Ingredients: 250 grams of mung bean flour, 5 grams of salt, appropriate amount of water, red pepper, salt, monosodium glutamate, vinegar, soy sauce, minced green onion, ginger and garlic, and appropriate amount of oil.

Method 1Add water to the mung bean flour and mix it into a thin paste. After adding water to the pot and boiling, add mung bean flour and boil it into a thick porridge shape, take it out to cool, and cut it into thin strips.

2.Heat the oil in a pot, add diced red peppers, salt, monosodium glutamate, vinegar, soy sauce, green onion and minced ginger, and then add a small amount of water to boil into the sauce.

3.Pour the sauce over the cold vermicelli, then add minced garlic and chopped green onion.

Ingredients: 1 can of canned black jelly, appropriate amount of coconut sugar, 30 ml of coconut milk, 90 ml of pure milk.

Method 1: Half a can of black jelly is cut into square pieces of about 2 cm and placed in a container.

2 Bowls add coconut sugar, coconut milk and milk and stir well.

Tips: If the technology is in place, you can buy the cold powder and make it yourself.

Black jelly (Eagle Money brand), coconut sugar, unclear can be purchased in supermarkets or spice stores.

Ingredients: cold powder, green pepper, carrot, garlic, oil, dark soy sauce, light soy sauce.

Method 1Wash the cold powder and cut it into pieces, shred the green pepper, shred the carrot, cut the garlic sprouts into sections, put oil in the wok, fry the garlic cloves, then add the green pepper shreds, carrot shreds, garlic sprouts and stir-fry, then put in the cold powder, add salt, dark soy sauce and light soy sauce to taste.

Ingredients: 2 preserved eggs, 300 grams of cold powder, 1 stalk of chives, 2 tsp of sesame oil, appropriate amount of pepper, 1 tsp balsamic vinegar, 1 tsp of refined salt, grams of sugar, grams of monosodium glutamate.

Method 1Peel the preserved eggs and cut them into cubes; Wash the chives and chop them into finely chopped shallots;

2.After rinsing the cold powder with cool boiled water, drain the water and set aside;

3.Mix refined salt, sugar, vinegar, monosodium glutamate and sesame oil into a sauce;

4.Put the jelly and diced preserved eggs on a plate, sprinkle with chopped green onions, and marinate in the sauce for 10 minutes;

5.Sprinkle with pepper to serve.

Ingredients: 25 grams of white powder, 500 ml of boiling water, watermelon.

Method 1Take 25g of white jelly, mix it into a paste with a little cold boiled water, then pour in 500ml of boiling water and stir.

2.Let it cool and cut into cubes, pour a large spoonful of lemon honey, mix a little watermelon, refrigerate and then take it out and eat.

Ingredients: Sichuan's jelly is made of pea starch and mung bean flour, and the ratio of powder to water is 1:5. Tools needed: measuring cups, small pots, plastic crisper boxes, pure soybean starch (Pisces brand, produced in Gansu).

Method: 1/2 cup powder, 1/2 cup of water (1 cup is 240 ml), mix into a thin paste.

Pour 2 cups of water into a small pot, bring to a boil, pour the thin paste into the pot, stir quickly until it becomes a transparent paste while pouring, and remove from heat.

Pour the cooked paste into a plastic crisper until it cools completely. Refrigerate.

Take the jelly cube upside down and cut it into thin strips, small pieces, etc. with a knife or trowel.

The seasoning can be according to personal preference, I used green onion and ginger water + garlic + vinegar + soy sauce + salt + sugar + oil and chili + Sichuan pepper noodles + monosodium glutamate, chopped green onion, and sprinkled with some chopped coriander.

Autumn is coming, and if you want to be delicious, you must have delicious seasoning water and fragrant chili oil, which is the soul of delicious jelly.

The preparation method of seasoning water is slightly different in various places, some places are directly prepared with seasonings, and some places need to be boiled first, and then modulated, although the methods are slightly different, but the results are the same, there is no good or bad statement, it can only be said that it is similar and has its own merits.

When I was a child, we often ate cold noodles in summer, and it was very convenient to have cold noodles, so we didn't need to stir-fry vegetables, boil a pot of porridge and add a pot of cold powder, and add seasoning water to solve the family's meal. At that time, the seasoning water was very convenient, that is, the brine of pickled cabbage, don't look down on it, now some merchants are still using this original seasoning water, it tastes very good!

How to make seasoning water].

Ingredients: 3 kg of water, 200 grams of salt, 150 grams of chicken essence, 100 grams of garlic, 200 grams of soy sauce, 100 grams of vinegar, 200 grams of thirteen spices, 300 grams of chili oil, 150 grams of sesame oil, chopped peanuts.

1.Bring water to a boil and let cool for later use.

2.Peel the garlic, pat it with a knife, chop it finely, put it in a bowl and add cold boiled water.

3.Put cold boiled water into a basin, salt, chicken essence, soy sauce, vinegar, thirteen spices, sesame oil, chili oil, stir well, and then put the minced garlic and juice into the basin and stir well.

4.Cut the jelly, pour 1 tablespoon of the mixed juice on the jelly, put crushed peanuts, and sprinkle with coriander or shallots.

Note: Chili oil is very important if you don't know how to make chili oil.

Northern Sichuan Liangfen is one of the special snacks in China, Xunhe, which is widely popular in northern Sichuan. In addition to the tender jelly, the most important thing is the wonderful seasoning recipe that makes the jelly more delicious. The secret of the North Sichuan jelly seasoning recipe lies mainly in the combination of star anise, Sichuan pepper, chili pepper, and seasonings such as soy sauce and vinegar.

The proportions of these spices are not only very precise, but also need to be matched with the scientific seasoning production process. When making it at home, it can be fine-tuned to suit your personal taste.

If you want to try northern Sichuan jelly at home, here's how to make it. First of all, prepare an appropriate amount of jelly, which can be purchased in supermarkets or Chinese stores. Next, add an appropriate amount of star anise, Sichuan pepper, and chili pepper to boil in water, add soy sauce, vinegar and other seasonings after cooking, and stir well.

Finally, after cooling the jelly, you can taste the authentic northern Sichuan jelly with seasonings.

In short, the recipe of Sichuan North Jelly Seasoning is very important, and the accuracy of ingredients and proportions is the key to the success of production. With this classic seasoning recipe, you can make the most authentic northern Sichuan jelly at home, so that your family and friends can enjoy this delicious taste.

Everyone has heard of North Sichuan Liangfen, which is a very delicious snack. The jelly has a refreshing taste, and it tastes even better after adding different seasonings. It is not difficult to make North Sichuan Liangfen, and you can make it at home, so you can give it a try.

Ingredients: 30 grams of pea starch, 2 cloves of garlic, 1 gram of ginger, 2 shallots, 5 grams of chili oil, 1 gram of vinegar, 3 grams of light soy sauce, 1 gram of salt, 1 gram of chicken essence, 2 grams of rattan pepper oil, 2 grams of sugar, 3 grams of crushed peanuts.

The practice of northern Sichuan jelly:

1. Finely chop the garlic, mince the ginger, chop the shallots and send the flowers;

2. Add 60 grams of warm water to pea starch and mix well;

3. Pour an appropriate amount of water into the pot, heat it to a slight boil, quickly pour in the adjusted pea starch, stir evenly until there is a big bubble in the middle, pour it into a large bowl to cool, after it has cooled, turn the bowl upside down on the orange finch on the cutting board, cut into strips, and spread it into the bowl;

4. Add garlic, ginger, chili oil, vinegar, light soy sauce, salt, chicken essence, rattan pepper oil, sugar, mix well, sprinkle with chopped green onion and chopped peanuts.

Tips: Jelly is made from pea starch, which mainly contains carbohydrates, proteins and other nutrients.

Ingredients]: Half a pound of pea jelly.

Seasoning]: 2-3 cloves of garlic, 1 spoon of bean paste, 1 spoon of tempeh, more than a dozen green peppercorns, 2 spoons of cooked peanuts, 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of chicken essence, 1 spoon of sugar, 1 spoon of sesame oil, 2-3 spoons of chili oil, 1 shallot.

Production methods and steps——

Step 1]: Clean the pea jelly, then cut it into long strips (about 5-7 cm) thick with chopsticks with a knife, and then put it into the prepared plate. There is also the production process of pea jelly, my previous articles and **, you can look back.

Step 2: Start preparing the seasoning, crush the garlic and chop it into minced garlic, put it in a small bowl, put in the green peppercorns, and then use a rolling pin to mash it into garlic paste; Chop the bean paste and bean bean bean with a knife and put it on a plate; Chives, finely chopped shallots; Peel the fried peanuts, crush them with a knife and set aside.

Step 3]: Put a little less oil in the pot, turn on low heat and heat, pour in bean paste and tempeh, slowly fry it until fragrant, then put a spoonful of sugar and a spoonful of chicken essence, stir-fry it, and stir-fry it to taste.

Step 4]: Put out the fried tempeh and bean paste, put the garlic and peppercorns inside, and then put in 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of chicken essence, 1 spoon of sugar, 1 spoon of sesame oil, 2 spoons of chili oil, put two spoons of crushed peanuts, stir it evenly and talk about it for later use.

Step 5]: Put the prepared cold powder on it a little bit, mainly because it looks good, and then pour the seasoning juice on it, sprinkle some green onion to decorate, mix it and start eating!

Pea starch is changed to laugh 90g

Water 100g + 900g

Accessories. 2 tablespoons tempeh.

2 tablespoons of Pixian bean paste.

1 small piece of ginger. 2 tablespoons of sugar.

1 tablespoon of peppercorn powder.

2 scoops light soy sauce. 1 tablespoon balsamic vinegar.

1 tablespoon of oil in the incense kernel.

1 tablespoon of chili oil.

Chives to taste. 1 small coarse rice spicy.

1 clove of garlic. Fried crushed peanuts to taste.

Hot and sour taste. Mixing process.

Twenty minutes takes time. Simple.

Material. Ingredients: mung bean starch, water (total volume ratio 1:7), cucumber, carrot, coriander, chopped green onion.

Seasoning: garlic, soy sauce, sesame oil, spline bright pepper noodles, spicy draft Nakuan pepper oil, monosodium glutamate, vinegar, sugar, crushed peanuts.

Method. 1) Melt bean starch is dissolved in water with a volume ratio of 1:1; (I filled a cup of powder in a regular glass, about 170g).

2) Pour 6 parts of water into a pot and bring to a boil, then turn to medium heat (here because 1 cup of Min Ling powder is used, so 6 parts = 6 cups of water, the total volume ratio is 1:7).

3) When the blisters of boiling water in the pot disappear, pour in the melted mung bean starch solution, and at the same time quickly stir evenly with 4 chopsticks until the slurry is transparent;

4) Pour the slurry into the barbecue dish, cover with tin foil to prevent dust, and allow for natural cooling and solidification.

5) Cut the solidified jelly into strips and arrange on a plate.

6) Sprinkle with shredded cucumber, shredded carrots, chopped coriander and chopped green onions.

7) Mix the seasonings well, evenly drizzle the cold powder on a plate, and serve.

The home-style seasoning sauce of jelly is as follows:Ingredients: 500 grams of jelly.

Excipients: 10 ml of cooking oil, 5 grams of salt, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, 2 corianders, 5 grams of chili powder, 1 cucumber, 10 garlic grains.

1. Make a good jelly for later use.

2. Wash and rub the cucumber to make you hungry, cut the cold powder into strips, and put it on a plate for later use. Kaiyan.

3. Cut the garlic into garlic granules, or mash it into a puree, and put it in a bowl with chili powder.

4. Use seventy percent hot oil to stir up the fragrance.

5. Add a spoonful of light soy sauce.

6. Add a spoonful of vinegar.

7. Add salt and stir well.

8. Pour the sauce on top of the jelly and sprinkle in the coriander for garnish.

9. Finished products. <>

10. Stir well, you can eat, Shansun returns to Q bomb, will bend over the cold powder, start to enjoy it.