Sad bean jelly is a famous snack in Zhouli Town. It originated in the Qing Dynasty. At the beginning of the 20th century, Zhou Li chef Wenjiangyuan, on the basis of maintaining its original traditional flavor, made great efforts to develop its unique seasoning formula, which further highlighted the characteristics of Sichuan cuisine, such as "hemp, spicy, fragrant and crisp", making it more spicy and delicious, and became the famous "sad bean jelly" from then on.
The main ingredient of "sad bean jelly" is peas, which are refined by hand. Rich nutrition, pure taste, soft and crisp texture, without adding any chemicals. There are three reasons why it is called "sad bean jelly": first, it is fine in workmanship, which can be described as difficult to taste; Secondly, the seasoning formula emphasizes "hemp, spicy, spicy and fragrant", which often makes consumers want to cry without tears and greatly increases their appetite; Third, due to manual processing, the output is not large, and buyers from other places in Zhou Li often leave empty-handed, which makes them feel sad.
Over the past century, "sad bean jelly" with its unique flavor has not only become a favorite table delicacy for people in Zhou Li and its vicinity, but also a must-have snack for local people to visit relatives and friends. Every time I miss my relatives during the festive season, I will take them to various places at home and abroad from the plane.
"Sad bean jelly" has been rated as "Anyue famous dish" and "Ziyang famous snack", and has applied for national patent and registered trademark, becoming the nominated brand of "China Time-honored Brand".
Practice and materials:
Materials:
Bean jelly, vinegar, monosodium glutamate, onion, soy sauce, mashed garlic, white soy sauce, Chili oil, pepper powder, spiced powder, Pixian watercress and celery.
Making:
Put the wok on fire, and when the oil is heated to 50%, stir-fry the finely cut black beans until crisp and fragrant, add the finely cut watercress and stir-fry until fragrant, then add the light soy sauce, monosodium glutamate, pepper powder and allspice powder, stir-fry slightly, and then blend with the water bean powder to make a halogen.
Cut the bean jelly into 2 cm square, put it in a colander, heat it in boiling water, and put it in bowls respectively. Drizzle with black bean sauce, red pepper, vinegar and garlic juice, sprinkle with chopped green onion, sprouts and pepper.