gourmet food

Chapter 343 Featured “Double Fans”

The most famous jelly in Western Sichuan is Northern Sichuan jelly. The reason why it is delicious is because its vinegar is very good.

In summer, eating a little vinegar is good for our health, and the sour taste is also good for appetizing.

There are mainly five types of jelly in Sichuan: sweet potato jelly, rice jelly, mung bean jelly, pea jelly, and bean jelly.

Hu beans are broad beans, and they are called differently in different regions.

The most popular ones are pea jelly and rice jelly.

The colors of these two kinds of jelly are different. The pea jelly is very white and very tender, while the rice jelly is darker and rougher.

Pea jelly is suitable for cold and spicy taste, while rice jelly is not only suitable for spicy taste, but also suitable for sweet taste.

The sweetness is added with a little brown sugar water, and it tastes very delicious.

Due to limited energy, Chu Yunfeng learned how to make pea jelly, which is also called Xuanzi jelly in the Rongcheng area.

The reason why it is called this is because when it is made, it is a whole lump, and a tool called a "spinner" is needed to separate it.

The separated jelly became a long strip, and it was crystal clear and very beautiful.

To make pea jelly, of course, pea flour is used. First, dissolve it with water. The ratio here is very important, usually 1:3.

The water added to the pot is added in a ratio of 1:4, that is to say, if you have 1 part of pea flour, use 3 parts of boiling water, and use 4 parts of water in the pot.

Heat the water in the pot to about 60 degrees, pour in the melted pea flour water, and stir while pouring.

Heat slowly over low heat to allow the starch to solidify.

Here you need to stir constantly, and the speed should not be too fast, and it needs to solidify evenly.

In the past, alum was added to make the jelly more flexible and the color more transparent.

But Chu Yunfeng didn't need to add this kind of thing, because the jelly made from the synthesized pea flour was already very tough and very transparent in color.

When you see that the color in the pot becomes crystal clear, the heat is almost there and you can start the pot.

Pour it into a container and let it cool. Generally, we use a common basin. This way the shape will be better. When it is turned upside down, the spinner will make it easier to extract the material.

When cooling, it is best to let it cool slowly naturally. If you want to put it in the refrigerator to speed it up, the knot will break easily when you eat it.

The cooling time is generally more than two hours. After it is completely cooled and condensed, you can use a rotor to scrape it, and then take the strips and put them into a bowl.

The seasoning is actually similar to that of cold noodles, including sugar, monosodium glutamate, pepper noodles, ginger water, garlic water, balsamic vinegar, red soy sauce, red oil chili and chopped green onion.

It tastes sour and spicy. It is a snack that many beautiful women must eat when shopping in summer. It is very popular.

Chu Yunfeng was wondering if the popularity of these three snacks would be too exaggerated.
The last thing left is the ice powder.

Regarding ice powder, many people born in the 80s have full memories. The ice powder of that era was very simple, only ice powder with brown sugar water and a little white sesame.

Some don't even have sesame seeds.
The special ones will add a little mash to make it taste even better.

In some places, a little sweet-scented osmanthus is added, especially in summer. The icy and refreshing feeling is simply not too "cozy".

After the 90s, the way to eat ice powder began to upgrade, and something called "cold shrimp" appeared.

Cold shrimp is actually something made from rice. The rice is soaked overnight and then beaten into rice slurry. The subsequent preparation method is similar to that of jelly.

After boiling it into a paste in the pot, pour it into cold water through a slotted spoon, so it forms a shape the size of a finger, which looks quite like a small shrimp, so it is named cold shrimp. .

We all know that people in the Chengdu area eat spicy food very much, and in the hot summer, when you eat hot pot, skewers, barbecue, and spicy crayfish, a bowl of ice noodles with cold shrimp will definitely be your life-saving weapon. .

In modern times, the ways to eat ice powder are even more diversified, and more and more ingredients are added to it.

Especially the appearance of glutinous rice cake ice powder brings the taste of ice powder to a higher level.

That's because the soft and glutinous texture of the glutinous rice cake completely sublimates the ice powder, so that no matter which angle you bite it from, it can stick to your teeth just right.

There are many ingredients for ice powder nowadays, such as hawthorn, red beans, raisins, pineapple, watermelon, dragon fruit, coconut, sesame, peanuts, wolfberry, fermented glutinous rice, etc.

These ingredients can be prepared according to your own taste, especially the combination of raisins and glutinous rice cake, which has the most perfect taste.

After being cooled by ice cubes, raisins taste particularly sticky to the teeth. Some people like this taste very much and find it very sticky to the teeth.

The method of making ice powder is very simple. Chu Yunfeng uses mountain spring water from Qingcheng Mountain, boils it and then cools it, and uses cold boiled water to make it.

Mountain spring water is richer in minerals, making the ice powder more delicious.

The ratio of ice powder seeds to water is about 1:30.

Place the ice powder seeds in gauze, tie it with a rope, and then soak it in water for 10 minutes.

During the soaking time, lime water can be prepared.

The proportion of lime to water is also crucial, and Chu Yunfeng mastered it after failing once.

After soaking, you can use your hands to keep rubbing the ice powder seeds in the water. After about 10 minutes, the water will become thicker.

At this time, pour the filtered lime water in and stir it thoroughly while pouring. After stirring evenly, you can put it in the refrigerator for 2 hours.

There is no refrigerator in the store, but there is a refrigeration function in the cupboard, so Chu Yunfeng is not worried at all.

All that's left is to boil the brown sugar water. This step is also very simple. You just need to pay attention to the ratio of water and brown sugar.

It is important to note that the brown sugar used by Chu Yunfeng is a sugar cube made using ancient methods. This kind of brown sugar is like a brick.

The brown sugar produced by this ancient method has a strong fragrance and a ruddy color, but the only drawback is that it contains a small amount of residue and sand, and it needs to be filtered several times.

Considering the changes in ice powder nowadays, it is not advisable to blindly pursue the old tradition. It is still necessary to have its own characteristics and keep pace with the times.

So Chu Yunfeng decided to launch three flavors of ice powder based on everyone's current love for ice powder.

Brown sugar glutinous rice cake ice powder!

Smoothie fruit ice powder!

Classic glutinous rice ice powder!

There are two advantages to doing this, that is, guests can order three bowls! ! !
Instead of just eating one bowl at a time, do you think this is for the sake of customers?

There are also two kinds of cold noodles, one is ordinary and the other is enhanced version with shredded chicken. Guests can also order them together.

In this way, some big eaters will no longer complain that I only let them order one portion at a time, right?
But chicken shredded cold noodles are definitely more expensive than ordinary cold noodles. As for how much more expensive, we will know when the store opens tomorrow.

The guests won’t say that they tricked them, right?
(End of this chapter)