Nanchong Northern Sichuan Cold Jelly
Nanchong Northern Sichuan Cold Jelly is a spicy, numbing and refreshing Sichuan street snack with silky smooth and chewy texture. Perfect for summer.
Ingredients
12 items- Pea starch 100 g
- Water 600 ml
- Soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Garlic paste 1 tbsp
- Chili oil 2 tbsp
- Sichuan pepper powder 1 tsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Chopped scallions to taste
- Crushed peanuts to taste
- Cucumber shreds to taste
Nutrition
Steps （8 steps）
In a bowl, mix 100 g pea starch with 300 ml water, stirring in one direction for about 2 minutes until smooth slurry with no lumps.
In a pot, bring remaining 300 ml water to a boil over high heat. Reduce to low heat, slowly pour in the starch slurry while stirring quickly to prevent clumping.
Continue cooking over low heat, stirring constantly for about 5 minutes, until the paste becomes translucent and large bubbles appear, then turn off heat.
Pour the cooked paste into an oiled container, smooth the surface, and let it cool at room temperature for about 1 hour until fully set into a firm jelly.
Unmold the set jelly onto a cutting board. Use a wet knife to cut into strips about 1 cm wide, and arrange neatly on a plate.
In a small bowl, combine soy sauce, vinegar, garlic paste, sugar and salt; stir for about 1 minute until the sugar and salt are fully dissolved.
Pour the sauce evenly over the jelly strips, then drizzle with chili oil and sprinkle Sichuan pepper powder on top.
Finally garnish with chopped scallions and crushed peanuts (if using). Mix well before eating. Add cucumber shreds for extra cooling effect.
Tips
Make sure the jelly is fully cooled and set before cutting, otherwise it will break easily. Wet the knife to prevent sticking. Adjust the sourness and spiciness of the sauce to personal preference.
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