卤汁凉粉
A popular Shaanxi summer cold dish featuring smooth jelly in a savory spiced sauce with vinegar and chili, refreshingly tangy and appetizing on hot days.
Ingredients
16 items- mung bean starch 250 g
- water 500 ml
- star anise 2 pieces
- cinnamon stick 1 small piece
- bay leaves 2 pieces
- light soy sauce 2 tbsp
- vinegar 1 tbsp
- salt 1 tsp
- sugar 1/2 tsp
- garlic 3 cloves
- chili powder 1 tbsp
- Sichuan pepper powder 1/2 tsp
- hot oil 3 tbsp
- sesame paste 1 tbsp
- cucumber 1
- cilantro to taste
Nutrition
Steps （7 steps）
Mix 250 g mung bean starch with 500 ml water until smooth. Cook over medium-low heat, stirring constantly with chopsticks or a spatula for 10-15 minutes until translucent and stretchy. Remove from heat.
Brush a rectangular mold with oil, pour in the starch paste, smooth the surface, and let it cool at room temperature for at least 2 hours until fully set.
Bring 500 ml water to a boil with star anise, cinnamon, and bay leaves. Reduce to low heat and simmer for 20 minutes until light brown and aromatic. Strain out spices and reserve liquid.
Add light soy sauce, vinegar, salt, and sugar to the spiced liquid. Stir well and adjust seasoning. Turn off heat and let the sauce cool.
Mash garlic and mix with 2 tbsp cold water to make garlic water. Combine chili powder and Sichuan pepper powder in a bowl, pour hot oil to make chili oil. Thin sesame paste with a little water. Shred cucumber and chop cilantro.
Unmold the set jelly onto a cutting board, cut into 2 cm cubes, and place in a large bowl.
Drizzle the cooled spiced sauce, garlic water, chili oil, thinned sesame paste, and extra vinegar over the jelly. Top with cucumber and cilantro. Mix well and serve.
Tips
Make sure the jelly is fully set before cutting, otherwise it will break. The spiced sauce can be made ahead and chilled for better flavor. Adjust chili oil to taste.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.