How to make Guizhou pea jelly?

Bean jelly is a summer snack in all parts of Guizhou. When you walk down the street in summer and see a snack bar selling, you must have a bowl. It's cold, slippery and delicious. I want to eat it every day. Not only full, but also not afraid of being fat.

Raw materials and ingredients:

Peas, peanuts, soybeans, pickled radishes, kohlrabi, pickles, coriander, red oil, sesame oil, pepper oil, soy sauce, vinegar, monosodium glutamate, ginger juice, garlic water and chopped green onion.

Production method:

1 Wash peas, dry grind them into powder, add water and appropriate amount of alum water, and stir well. The ratio of pea powder to water is 1: 4. Cook slowly in a pot with low fire, and the batter will be cooked when it is completely discolored. After cooking, leave the fire, pour it into the enamel basin and cool it. When it is completely cool, it becomes pea jelly.

2. The peanuts are crispy, the soybeans are washed and soaked for 5 hours, and then slowly fried in a cold oil pan. Dice pickled radish, black kohlrabi and pickles, chop coriander and chopped green onion, chop ginger and garlic and soak them in cold water to make ginger juice and garlic water for later use.

3. Turn the bean jelly upside down and put it on the chopping board when eating. Use a special eraser to rub the bean jelly into a slender strip and put it in a bowl. Add fried peanuts, fried soybeans, diced sour radish, diced black kohlrabi, diced pickles, coriander, chopped green onion, red oil, sesame oil, pepper oil, soy sauce, vinegar, ginger juice, garlic water and garlic water.

Flavor characteristics:

Spicy and crispy, cool and refreshing. Good summer products.

Technical points:

It is best to make bean jelly the day before, not too much. It's best to eat it the next day. If left for a long time, it will become soft and shapeless.

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