JELLY IN CHINESE RECIPES

Name: Liangfen-Chinese Jelly Noodles
Prep time: 2 h
Cook time: 5 min
Total time: 2 h 5 min
Yield: 2
Cuisine: Sichuan
Ingredients: 1 cup Mung bean starch ( ,around 120g); 4.5 cup water ( ,divided); 2 tbsp. Szechuan style chili oil; 2 tbsp. black vinegar; 1 tbsp. sesame oil; ½ tsp. sugar; ¼ tsp. salt; ¼ tsp. Sichuan peppercorn powder or oil ( ,optional); 2 tbsp. light soy sauce; 2 garlic cloves ( ,minced); 1 tbsp. vegetable oil; 1 tbsp. minced green onion; 1 tbsp. minced coriander

LIANGFEN-CHINESE JELLY NOODLES | CHINA SICHUAN FOOD

Liangfen-Chinese Jelly Noodles | China Sichuan Food image

Chinese Jelly Noodles Salad

Provided by Elaine

Categories Salad

Total Time 125 minutes

Prep Time 120 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 13

Ingredients

1 cup Mung bean starch ( ,around 120g)
4.5 cup water ( ,divided)
2 tbsp. Szechuan style chili oil
2 tbsp. black vinegar
1 tbsp. sesame oil
½ tsp. sugar
¼ tsp. salt
¼ tsp. Sichuan peppercorn powder or oil ( ,optional)
2 tbsp. light soy sauce
2 garlic cloves ( ,minced)
1 tbsp. vegetable oil
1 tbsp. minced green onion
1 tbsp. minced coriander

Steps:

In a large bowl, mung bean starch with 1 cup of water. Set aside until they are well combined.
In a pot, boil the left 3 and 1/2 cups of water in a larger pot. Turn down the fire firstly and then stir the starch mixture in slowly. Gently stir during pouring. Heat until the mixture turns transparent.
Transfer out and cool down completely.
Then cut into small strips.
Place chopped garlic and half of the green onion in a bowl.Heat oil until hot. Pour the hot oil over the garlic. Mix all the other seasonings in.
Mix well with all the seasoning and enjoy!

Nutrition Facts : Calories 533 kcal, CarbohydrateContent 62 g, ProteinContent 2 g, FatContent 30 g, SaturatedFatContent 9 g, SodiumContent 1075 mg, SugarContent 1 g, ServingSize 1 serving

PORK JELLY - CHINA SICHUAN FOOD | CHINESE RECIPES AND ...

Pork Jelly - China Sichuan Food | Chinese Recipes and ... image

Chinese Pork Jelly

Provided by Elaine

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 16

Ingredients

300 g clean pork rind
900 ~ 1200 ml water
1 tbsp. baking soda
1 tsp. salt
1 tbsp. Sichuan peppercorn
1 tbsp. Chinese cooking wine
4 scallions
2 pieces ginger
salt ( , optional)
1/2 tbsp. oyster sauce
1 tbsp. light soy sauce
2 garlic cloves ( , chopped)
1 tbsp. sesame oil
1 tbsp. chili oil
2 tbsp. water
chopped green onion and coriander

Steps:

In a large pot of water, add salt, scallion, ginger and Sichuan peppercorn seeds. Cook for 5-8 minutes. Then transfer out and remove the fat with knife. Try to remove all of the fatty layer on the surface and remove any hair.
Add baking soda or (alkaline powder) and salt on the pork rind. Message for a while then you will white tissues coming out. Clean with hot water until the water turns clear and further cut the rind into smaller pieces.
Add water and then blanching the rind again fro 1 minute after the water boils. Then transfer out and strain the rind once again. We do lots of blanching and cleaning work in order to remove the impurities and keep this a lovely taste.
Stir in 1 teaspoon of salt in 900ml water and then steam for 30 minutes in high pressure cooker. Let it cool naturally. Transfer to mould and then keep in fridge for 3 hours or overnight.
Slightly separate the jelly from the mood. Cut into pieces and serve with sauce.

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