Seafood fried jelly preparation, and ingredients

Ingredients: cold powder, garlic sprouts, garlic, dried chili, thirteen spices, Sichuan pepper powder, seafood soy sauce.

Production method: 1. Cut the jelly into small cubes; Wash and chop the garlic sprouts and garlic separately; Dried chili peppers shredded.

2. Put an appropriate amount of oil in the pot, fry the shredded chili pepper and crushed garlic, then add the cold powder (you can also put in the bean paste and fry until fragrant according to your personal taste), and gently stir-fry until the edge of the cold powder block becomes rounded (it must be light when turning).

3. Then add seafood soy sauce, thirteen spices, pepper powder, and salt in turn (I like to put some pepper powder, if you think thirteen spices are enough, you can also adjust it according to your own taste, if you like to eat spicy, you can put some chili powder or oil to splash chili peppers), fry until the flavor is in, then put in the garlic sprouts and stir-fry evenly (put some bean sprouts or leeks are also delicious).

Ingredients: Appropriate amount of cold powder.

Ingredients: green onion, garlic, salt, fresh soy sauce, light soy sauce, bean paste, cornstarch.

Method: 1. Wash the cold powder and cut into small cubes. Mince the green onion and garlic.

2. Take a bowl, add a small half bowl of water, a tablespoon of cornstarch, a little fresh soy sauce and light soy sauce, an appropriate amount of minced green onion and garlic, mix well and mix into a sauce.

3. Put the pot on the heat, add a little base oil, add the onion and garlic when the oil temperature is 50%, and then add the bean paste to fry the fragrance.

4. Add the cut cold powder and stir well, add the sauce and stir-fry evenly, cover and simmer for a while. Stir-fry halfway through.

5. Add an appropriate amount of salt to set the taste. Sprinkle chopped green onion before cooking.

Method: Prepare mung bean starch and sell it in hypermarkets and supermarkets. Prepare 1 measuring cup of 1 2 cups.

Put 1 2 cups of mung bean starch into a small pot, then use the same measuring cup, pour 6 parts of cold water into the small pot, that is to say, the ratio of starch and water is 1:6, it doesn't matter what tool you use to measure it, just get the ratio right. Also, regarding the proportions, someone likes 1:

5. Some people like 1:7.

Stir the starch and cold water and stir well, that is, stir into the appearance of water starch. Put it on the stove and stir constantly while heating it, until the mixture in the pot is all transparent, and then turn off the heat. Note:

As for stirring, you can stir slowly when the water is not hot at first, and when it starts to heat up, you should keep stirring.

Pour the heated mixture into a container and let it cool slowly. When it's all cool, it's easy to pull it upside down. If you want to cool faster, you can put it in the refrigerator in the middle and take it out after cooling.

However, if you leave it in the refrigerator for a long time, it will be hard and it will not taste good.

Buckle the cooled jelly on the cutting board where you cut the cooked food, cut it to your preferred size, and put it in a container.

Mix with your favorite seasoning Some people like spicy food, so put green onions, garlic, light soy sauce, sesame oil, salt, vinegar, and chili oil.

Decades of fried jelly, I'll teach you today.