Hot and sour fried jelly(suan la jian liang fen )

Hot and sour fried jelly

Introduction:

"The mung bean jelly we sell locally is like a bowl shape, which is used for cold mixing and frying. It tastes very good. My family likes to fry it best, with hot and sour sauce. It's delicious."

Production steps:

Step 1: prepare a piece of mung bean bowl powder.

Step 2: slice the oblique blade.

Step 3: prepare the right amount of flour and an egg liquid.

Step 4: roll the cold powder in the egg liquid first, then dip it with flour and fry it in an oil pan until golden on both sides.

Step 5: cut garlic and coriander into small pieces.

Step 6: add spicy pepper oil, vinegar, oyster sauce and sesame oil to make a bowl of juice.

Step 7: dip the fried jelly into the sauce.

Materials required:

Cold powder: right amount

Eggs: right amount

Flour: right amount

Coriander: moderate

Garlic: right amount

Spicy pepper oil: right amount

Oyster sauce: right amount

Salt: right amount

Vinegar: right amount

Sesame oil: right amount

Precautions: 1. When frying cold powder, try to use a non stick pot, and put less oil. Don't be impatient. Be sure to wait until one side is fried well before turning it. 2. Mung bean jelly can also be made at home with mung bean starch.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Jian Liang Fen