Materials for northern Sichuan jelly
Pea starch 200g
Water 400g
Clearwater 1200 g
White granulated sugar 10g
Light soya sauce 10g
Pepper noodles 2g
Vinegar 10g
Salt 3 g
A tablespoon of garlic water
Right amount of fermented soybeans
Pour proper amount of chili oil
Right amount of ground peanuts
Appropriate amount of scallion
Practice of cold noodles in northern Sichuan
Step 1
Meishanpin Boils Water in Pot
Step 2
After boiling, pour in the water starch mixed with 400g of water and 200g of pea starch, and make Meishanpin for 8 minutes/V key/speed 5, which is used for ordinary cooking. Boil it under low heat and keep stirring
Step 3
Stir until it is thick and transparent, and pour it into another container
Step 4
You can set a big bowl in cold water to help cool down
Step 5
Pour it out after cooling completely, it is very tender
Step 6
Mix the seasoning well
