What is the method and recipe of jelly

Jelly is a very famous delicacy, which attracts many people with its cool and smooth taste. If you want to make good jelly, you need to know the method and recipe of jelly. When making jelly, you can choose the method according to your own preference, such as making it cold or fried.

1. Cold salad

When making cold dishes, the jelly is not cut with a knife. Instead, a special round iron sheet with round holes on it, like a shallow spoon, is used - the shovel is circled on the jelly, and the vermicelli comes out from the round holes. It is then put into a bowl and seasoned with red chili water, green hyssop, sesame oil, balsamic vinegar, fine salt, garlic juice and other seasonings.

2. Fried rice noodles

Fried noodles are a bit more complicated than cold noodles. It requires a craft. Those who sell fried noodles do not sell cold noodles. To fry noodles, you need a stove and a pot. The stove used to sell frying noodles is very small, but it is a real farmer's wood-burning stove with a furnace made of mud. It does not use coal as fuel, but only wheat straw, bean straw and the like. The pot is a flat-bottomed black iron pot. The seller first cuts the jelly into mahjong-sized pieces, then puts oil, salt, onion, ginger and other ingredients into the pot, and fryes the jelly over low heat until it turns golden brown. The aroma is so fragrant that it makes people salivate. ”

3. Recipe

Jelly is eaten with soy sauce, vinegar and chili oil. It is refreshing and smooth, and is a summer food. There are generally two ways to eat jelly: one is to eat it cold, and the other is to fry it. Meng Yuanlao's "Dongjing Menghualu" in the Song Dynasty stated that "Xisuo Liangfen" had already existed in Bianliang during the Northern Song Dynasty. There are generally two ways to eat jelly: one is to eat it cold, and the other is to fry it. Meng Yuanlao's "Dongjing Menghualu" in the Song Dynasty stated that "Xisuo Liangfen" had already existed in Bianliang during the Northern Song Dynasty. Preparation method: Soak the mung bean powder and stir it into a paste. Bring the water to a boil, add alum and pour in the prepared mung bean paste. Let it cool. White, transparent and crystal-like.