Buckwheat jelly recipe

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make buckwheat jelly.

1.1 Chop the fermented black beans, Pixian bean paste and ginger together

2.2 Take 50g of fermented black beans, 50g of Pixian fermented bean paste, and a piece of ginger

3.12 Add a small spoonful of pepper powder and 50 grams of light soy sauce to the chopped black beans, Pixian bean paste, and ginger (ordinary soy sauce is also OK if there is no light soy sauce, but the color should be lighter)

4.21 Put 100g rapeseed oil (or other cooking oil) in a wok, heat it to 60-70% hot and turn off the heat.

5. Add a tablespoon of sesame seeds, then pour in the mixed sauce, stir with a large spoon until it blends with the oil, then stir over medium heat for 1-2 minutes and turn off the heat.

6. After turning off the heat, don’t rush to scoop it up. Wait until the oil in the pot stops bubbling before scooping it into the bowl. The sauce is ready.

7. Cut the green onion into chopped green onion, chop a single garlic into minced garlic (not cut, the amount can be based on your preference), take 250 grams of buckwheat jelly (the amount depends on the number of people), wash it with boiling water

8. Cut the jelly into strips about 1cm square and 8-10cm long

9. Add one tablespoon of balsamic vinegar, a little sugar, some MSG, minced garlic, 2-3 tablespoons of sauce, a small spoon of homemade vegetable oil, and some chopped green onions.

10. Mix the jelly with seasoning and you can eat it.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to mixed buckwheat jelly is quite detailed. Save it and make it when you have the chance.