Chuanbei Liangfen (Sichuan Cold Jelly)
Chuanbei Liangfen is a traditional Sichuan snack known for its spicy, numbing flavor and silky, springy texture. Drizzled with chili oil, it's irresistible.
Ingredients
11 items- Pea starch 3/4 cup
- Water 2.5 cups
- Soy sauce 2 tablespoons
- Chinese black vinegar 1 tablespoon
- Chili oil 1 tablespoon
- Sichuan pepper powder 1/2 teaspoon
- Sugar 1/2 teaspoon
- Garlic 2 cloves
- Green onions to taste
- Crushed peanuts 1 tablespoon
- White sesame seeds, toasted 1/2 teaspoon
Nutrition
Steps （7 steps）
In a bowl, mix 3/4 cup pea starch with 1 cup water, stirring until smooth with no lumps.
Add 1.5 cups water to a pot and bring to a boil over medium heat. Reduce to low, slowly pour in the starch mixture while stirring continuously. Cook for about 3 minutes until translucent and thick.
Pour the cooked starch paste into a lightly oiled square container, smoothing the surface. Let cool to room temperature, then refrigerate until set (at least 2 hours).
Remove the set jelly, invert onto a cutting board, and cut into 1cm-wide, 5cm-long strips. Arrange on a plate.
In a small bowl, combine soy sauce, black vinegar, chili oil, Sichuan pepper powder, sugar, and minced garlic. Stir to blend.
Pour the dressing over the jelly strips. Garnish with chopped green onions, crushed peanuts, and toasted sesame seeds.
Toss before eating. For best texture, serve chilled.
Tips
Ensure the starch mixture is smooth; stir constantly while cooking to avoid lumps. The longer the jelly chills, the firmer it gets. Adjust seasoning to your taste.
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