Zhijin buckwheat jelly
About This Recipe
Zhijin buckwheat jelly is a classic traditional dish in Guizhou and a representative work of Guizhou cuisine. Mainly hot and sour, making good use of fermented seasonings, the flavor is rich. Good at frying, stewing, steaming and mixing. Zhijinqiao jelly is popular among local families and restaurants.
Ingredients List
- 200g mung bean starch
- Appropriate amount of cooking oil
- Appropriate amount of salt
- 1 tablespoon soy sauce
- Onions, ginger and garlic in moderation
- 1 spoon cooking wine
Cooking Steps
- 1. Soak mung bean starch in warm water until soft (about 20 minutes), drai
in a large pot, add noodles and cook until soft and hard, take out - 3. Prepare the sauce: combine all ingredients and stir well
- 4. Blanch onions, ginger and garlic and set aside
- 5. Pour the noodles into a bowl, pour on the sauce, add the garnishes and mix well.
Cultural Tips
Zhijin buckwheat noodles are one of the classic representatives of Guizhou cuisine, carrying rich regional food culture and cooking wisdom.
Ingredients
- Mung bean starch 200g
- Appropriate amount of cooking oil
- Salt as appropriate
- 1 tablespoon soy sauce
- Onion, ginger and garlic appropriate amount
- Cooking wine 1 spoon
Instructions
- 1. Soak mung bean starch in warm water until soft (about 20 minutes), drain and set aside.