Is Yuncheng fried bean jelly delicious and how to make it?

Fried bean jelly is a traditional folk snack in Yuncheng, which has a history of 100 years.

There is a poem praising: "Ice scraping fish, crystal clear and cold." Whether the taste is strong or weak, whatever you like, just cool it, and ignore the acid. "It is bean jelly. There are many kinds of bean jelly. Starch from beans, rice or sweet potatoes is diluted into paste with appropriate amount of water, and then condensed into lumps after cooking, commonly known as "bean jelly". Such as pea powder, mung bean powder, sweet potato powder, etc.

Stir-fried bean jelly is crystal clear in color, complete in blocks, convenient to clamp with chopsticks, not easy to break, soft and tender in taste, spicy and delicious.

Exercise:

1. Preparation materials: bean jelly is diced, 3-4cm long, 4cm wide and about 1cm thick. Chop garlic seedlings and pepper into small pieces.

2. put half lard and half peanut oil in the pot, and it will be delicious if the amount of oil is larger.

3. Stir-fry dried Chili peppers with low heat, and then stir-fry garlic seedlings.

4. Pour in a tablespoon of sweet noodle sauce and stir-fry until fragrant.

5. Pour in bean jelly and turn to high heat. Add appropriate amount of soy sauce, vinegar and minced garlic and stir well.

6. Leave the fire in the middle, cover it and keep it stuffy for 3-5 minutes, and then take it out of the pot after the garlic and vinegar taste.

7. Wait until the volume of bean jelly is halved, and finally sprinkle with garlic sprouts.

Tips:

1. Choose green bean powder or pea powder for bean jelly.

2. Stir-fry the peppers first, and put more peppers if you like.

3. Adding lard is more delicious, and it is not necessary to add it. Finally, be sure to sprinkle garlic seedlings.

The poem "Scratching the ice and leaking fish, crystal clear and cold teeth" praises the folk snack of Yuncheng, Shanxi Province-fried bean jelly. Fried bean jelly is one of many flavor snacks in Shanxi, and its history can be traced back to the ancient Song Dynasty. Fried bean jelly is deeply loved by the public because of its white color, crystal clear, tender and refreshing.

Walking on the streets of Yuncheng, a small shop selling Yuncheng jelly came into view. In fact, not only Yuncheng, but also other cities in Shanxi and even the busy streets of Taiyuan, the provincial capital, can see the booths of Yuncheng jelly. Especially in summer, fried bean jelly has become a favorite snack for many citizens.

The materials of bean jelly are pea powder, mung bean powder and sweet potato powder. The preparation method is not complicated. First, water is poured into the powder, diluted and stirred into paste, cooked and condensed into blocks, and then crystal clear jelly is obtained.

The finished product of bean jelly is a whole piece, so before frying bean jelly, cut it into small squares and then pour it into hot oil to stir fry. When the bean jelly is almost cooked, add vinegar sauce and garlic foam, then add pepper, and a bowl of refreshing and fragrant fried bean jelly will be baked.

Fried bean jelly is a traditional folk snack in Yuncheng. Compared with fried bean jelly, I actually think fried bean jelly buns are more delicious. Let's talk about fried bean jelly today. It's not difficult to do, but it takes skill to make it delicious.

The first is to change the knife. One feature of Yuncheng's fried bean jelly is that it is large. Bean jelly should be cut into 3-4 cm square with a thickness of about 1 cm. Other ingredients such as minced garlic and vinegar are reserved. Then stir fry. First, put a small amount of oil in the pot. When the oil is hot, pour in the bean jelly and stir fry. Then pour in minced garlic, vinegar, pepper, lobster sauce, soy sauce, sugar, ginger, etc. Then cover the lid and take it out of the pot. Does it feel simple, hehe, but in fact, the number of ingredients, the size of the heat and the quality of the bean jelly itself are the key factors that determine the taste, usually the bean jelly made of sweet potatoes. Stir-fried bean jelly has its own set. Some people even want half lard and half vegetable oil in order to pour oil, which is very particular. Pay attention to the intensity of frying, some people will fry with dried peppers. In addition to the ingredients I mentioned above, there are many other ingredients that can be added by yourself, such as sweet noodle sauce, soy sauce, soy sauce and garlic sprouts. You still have to accumulate experience yourself.

In Yuncheng, fried bean jelly can't be said to be a restaurant, but the penetration rate is still quite high. However, I think it's almost boring to stir-fry bean jelly instead of steamed buns, because bean jelly is fried all over the country, and it's a characteristic of Yuncheng. The q-bomb of bean jelly, the softness of steamed bread and the smell of garlic make people drool. Xiaoxue fell in love with this dish in Yongji, and later ate it in Yixiangge, Hedong Restaurant and other major hotels in Taiyuan. It's also delicious, so I strongly recommend it. In addition to bean jelly supermodels, some restaurants will change buns into cakes. The cake is Jinnan shortcake, cut into blocks and fried with bean jelly. They are also delicious.

It's delicious, but not as good as before. Maybe I have eaten too much now. The first thing to eat is the cake with bean jelly bought in every market in winter, and the cake with bean jelly when singing in the village in the first month. One yuan each, lots of bean jelly, some garlic, some peppers, it makes my mouth water. Many bean jelly fried buns are delicious now. At home, I usually make my own bean jelly, stir-fry a large pot at a time, and only eat bean jelly instead of steamed buns.

Stir-fried bean jelly When I was a child, there was a row of snack bars in front of fenglingdu Railway Station. I used a large pot filled with bean jelly and heated it. I forgot how much it was worth. I only have garlic, onions and other spices on my face. After all these years, I still drool when I think about it. In fenglingdu, we call fried bean jelly fried oil powder.

I remember going to the market when I was a child, sitting on a short bench and watching the stall owner buckle a bean jelly with a plate. It's hot and yellow. It's best to stir-fry until it's almost Bodie, stir-fry it back and forth a few times, and finally pour some garlic water on the plate to eat. How enjoyable!

Fried bean jelly with pure sweet potato powder, delicious!

How nostalgic! My mother used to make her own jelly at home. I ate the first two meals and fried the rest with bean jelly. It's delicious.