Sichuan Cold Noodle and Tofu Jelly Recipe with Black Bean Sauce
Mung bean starch: appropriate amount Black fermented soybeans (Douchi): appropriate amount Pixian broad bean paste: appropriate amount Minced ginger: appropriate amount Vegetable oil: appropriate amount White sugar: appropriate amount Chicken bouillon: appropriate amount Water starch: appropriate amount Preparation of cold jelly (Liangfen): The ratio of mung bean starch to water is 1:6. First, mix 1 part starch with 1 part…
Local Delicacies
Pea Jelly (Sichuan Style)
Pea Jelly 1 jin (500g) Pixian Broad Bean Paste 1 tablespoon Fermented Black Beans (Douchi) 1 tablespoon Sichuan Pepper Powder 2 grams Light Soy Sauce 15 grams Steamed Fish Soy Sauce 1 tablespoon Rock Sugar 2 pieces Garlic Cloves 6 pieces Salt: appropriate amount Chicken bouillon: appropriate amount Aromatic vinegar:…
Sichuan-Style Noodles with Minced Pork and Ya Cai
Noodles (fresh): 250 grams Minced pork with Ya Cai (Sichuan pickled vegetables): 20 grams Roasted peanuts: 20 grams Scallions: 10 grams Garlic: 15 grams 1. Cook the noodles in boiling water until done. 2. Remove and briefly rinse in cold boiled water. 3. Drain thoroughly and add a small amount…
Regional Flavors
Cantonese Snack Recipe: Glutinous Rice Balls
Glutinous rice flour: 100 grams Wheat flour: 20 grams Cooked peanuts: 20 grams 1. Prepare all ingredients. 2. Add 20 grams of wheat flour to 260 grams of brown sugar. 3. Add a small amount of water. 4. Knead the brown sugar and flour into a dough, then refrigerate for later use. 5. Add ginger slices and brown sugar to…
