Jelly~~(liang fen )

Jelly~~

Introduction:

"Whether it's cold powder or sauce, starch should be less, mix more water in it, and the proportion should be larger. Otherwise, it will be very thick, not good-looking, and taste coarse!"

Production steps:

Step 1: the formed jelly is just like this!

Step 2: This is the finished product of the sauce. I forgot to shoot this step. I'm sorry! Let's talk about it! Minced ginger and garlic, Douchi, chili sauce mashed with a spoon, hot pot oil, ginger and garlic stir fry incense, into Douchi, then chili sauce, oil fried red, add soy sauce, vinegar, chicken essence or MSG! Pepper powder, slightly stir fry, will be adjusted in advance, such as the lake powder, stir fry to light thick sample can be!

Step 3: shredded jelly, then sauce, sprinkle some scallion! Ha ha, it looks pretty good. I'm kidding!

Materials required:

Fine powder: appropriate amount

Laoganma Douchi: right amount

Chili sauce: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Starch: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Sugar: right amount

Soy sauce: moderate

Vinegar: right amount

Note: cold powder, everyone should know it! So there are not so many steps! To put it simply, the ratio of fine powder to water is about 1:8, depending on whether you like to eat tender or older! After full melting, start the pot, pour in the mixed fine powder water, and keep stirring, otherwise it will stick to the bottom of the pot, paste the pot drops! Until there are bubbles in the middle of the pot! Take a spoon to scoop up the cold powder and pour it. If you can connect it, it will flow down slowly~

Production difficulty: simple

Technology: seasoning

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Liang Fen