· Method · 5 min read
Sichuan’s Bold Approach to Making Jelly!
To make jelly, you’ll need 100g of pea powder, 300g of water for mixing, and 600g for boiling. Serve it with a simple sauce made from cucumber, coriander, garlic, red chili pepper, chili oil, vinegar, light soy sauce, white sesame seeds, and fine sugar to taste.
Ingredients:
• Jelly:
• Pea powder: 100g
• Water (for jelly): 300g
• Water (for pot): 600g
• Sauce:
• Cucumber
• Coriander
• Garlic
• Red chili pepper
• Chili oil
• Vinegar
• Light soy sauce
• White sesame seeds
• Fine sugar (to taste)
Instructions:
1. Prepare the Jelly:
Add 300g of water to 100g of pea powder, stirring until no dry particles remain.
2. Boil Water:
In a pot, bring 600g of water to a boil over high heat.
3. Combine:
Once boiling, reduce heat to low and slowly add the jelly liquid while stirring to prevent settling.
4. Stir Consistently:
Continue stirring until the mixture becomes a thick, opaque paste, then remove it from heat.
5. Mold the Jelly:
Pour the jelly mixture into a mold, shaking it lightly to remove air bubbles.
6. Refrigerate:
Smooth the surface with a scraper, cover with plastic wrap, and refrigerate for about an hour.
7. Unmold:
After chilling, carefully turn the mold upside down to release the jelly. Cut it into pieces or strips.
8. Prepare Vegetables:
Wash and chop the cucumber, coriander, garlic, and red chili as desired.
9. Make the Sauce:
In a bowl, mix chili oil, vinegar, soy sauce, sugar, and sesame seeds to taste.
10. Serve:
Place the jelly in a bowl, top with the chopped vegetables, and pour the sauce over it. Enjoy your delicious jelly!
Tips：
1. Measure Accurately:
Use a kitchen scale for precise measurements of pea powder and water to ensure the best results.
2. Stir Well:
Stir the pea powder and water mixture thoroughly to avoid clumps. A whisk can help achieve a smooth consistency.
3. Control Heat:
Keep an eye on the heat; too high can cause the mixture to boil over, while too low may not cook it properly.
4. Check Texture:
The jelly is ready when it thickens and becomes opaque. Don’t rush this step; it’s key to a good texture.
5. Cool Completely:
Allow the jelly to cool fully in the mold before attempting to remove it for the best shape.
6. Taste and Adjust:
Don’t hesitate to adjust the sauce ingredients according to your preference for spice and flavor!
