Chilled Pea Starch Jelly (Liangfen) with Garlic-Chili Dressing

Pea starch cooked into a firm jelly, chilled, cut into strips and dressed with garlic, chili, soy sauce and vinegar.

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Method

7 clear steps

1
Mix 100 g pea starch with 100 g water.
2
Bring 600 g water to a boil over high heat, then turn to low. Pour in the starch mixture slowly, stirring constantly until it is thick and evenly translucent.
3
Brush a container with a thin layer of oil, pour in the cooked starch, and refrigerate 2–4 hours until set.
4
Turn the jelly out and cut it into strips.
5
Mince the garlic and bird's-eye chili into a heatproof bowl, add 10 g chili powder and 5 g peanuts, and pour a little hot oil over, stirring to mix. Keep your face away from the bowl.
6
Add 10 ml soy sauce, 10 ml vinegar, 5 g sugar, 3 g bouillon powder and 3 g salt and mix.
7
Pour the dressing over the jelly and sprinkle with 5 g cilantro.

China

Pea starch cooked into a firm jelly, chilled, cut into strips and dressed with garlic, chili, soy sauce and vinegar.

Loading kitchen…

7 clear steps

1
Mix 100 g pea starch with 100 g water.
2
Bring 600 g water to a boil over high heat, then turn to low. Pour in the starch mixture slowly, stirring constantly until it is thick and evenly translucent.
3
Brush a container with a thin layer of oil, pour in the cooked starch, and refrigerate 2–4 hours until set.
4
Turn the jelly out and cut it into strips.
5
Mince the garlic and bird's-eye chili into a heatproof bowl, add 10 g chili powder and 5 g peanuts, and pour a little hot oil over, stirring to mix. Keep your face away from the bowl.
6
Add 10 ml soy sauce, 10 ml vinegar, 5 g sugar, 3 g bouillon powder and 3 g salt and mix.
7
Pour the dressing over the jelly and sprinkle with 5 g cilantro.