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Banpo Jelly Cooking Cheats, 7 simple steps, from 0 to 1 to unlock the ceiling of taste buds
For me, food is like a warm hug in life, which can always surprise and comfort me inadvertently. And "Banpo Liangfen", a delicacy full of local characteristics, made me miss it and unforgettable.
Whenever I think of Banpu Jelly, the smooth and delicate taste, the sour and spicy appetizing taste, it is like a clear spring flowing in my heart. It's not just a dish, it's an emotional bond that carries many of my fond memories. Every mouthful of jelly slips down my throat, and I can feel the kindness and warmth from my hometown.
Banpu Liangfen originated in Banpu Town, Lianyungang, Jiangsu. This town has a long history and rich cultural heritage, and Banpo Liangfen has taken root in this land and has gradually become a local food card.
The unique geographical environment and climatic conditions of Banpu Town provide high-quality raw materials for making jelly. Generations of local residents have transformed simple ingredients into mouth-watering delicacies.
It is said that once upon a time, there was a poor farmer in Banpo Town. One day, he accidentally boiled the remaining mung bean starch with water and turned it into a paste, which turned into a crystal clear lump after cooling. He tried to mix it with spices and found that it tasted surprisingly good. Since then, Banpu jelly has begun to spread among the people.
There is also a story that during the Qing Dynasty, an official passed by Banpu Town and tasted Banpu Jelly and praised it. After returning to the capital, he never forgot this delicacy, and specially sent people to Banpu Town to learn how to make it, and introduced Banpu jelly to the capital.
Itapo jelly is usually made from mung beans or peas. Mung beans are rich in nutrients such as protein, vitamins and minerals, and have the effect of clearing away heat and detoxifying, relieving heat and quenching thirst. Peas, on the other hand, are rich in dietary fiber, which helps to promote intestinal peristalsis.
In the production process, the ratio of starch to water, the heat of boiling and the cooling time all have an important impact on the taste and quality of the jelly. A good Banpu jelly should have a smooth taste, elasticity, and is not easy to break.
Although the name "Banpo Liangfen" is simple and straightforward, it contains strong local characteristics. The word "Banpo" points out its birthplace, and people can think of that town full of fireworks when they hear it. And "cold powder" highlights the main feature of this delicacy - it is refreshing and delicious.
Ingredients required
200 grams of mung bean starch, 1000 ml of water, 1 cucumber, 5 cloves of garlic, 10 grams of chili oil, 15 ml of light soy sauce, 15 ml of vinegar, 5 grams of salt, 5 grams of sugar, 5 ml of sesame oil, appropriate amount of coriander.
Cooking process
- Prepare the starch paste: Put 200g of mung bean starch in a bowl, add 200ml of water and stir well to make the starch paste.
- Boiled starch water: Pour 800ml of water into the pot, bring to a boil on high heat, reduce the heat to low, and slowly pour the starch paste into the pot while stirring constantly.
- Continue to boil: Continue to simmer until the starch paste becomes transparent and thick, stirring constantly to prevent it from sticking.
- Pour into a container: Pour the cooked starch paste into a clean container and allow it to cool and solidify naturally.
- Cut the jelly: After the jelly is completely solidified, take out the jelly and cut it into small pieces or strips after the container is upside down.
- Prepare the seasoning: Shred the cucumber, mince the garlic, put in a bowl, add 15ml light soy sauce, 15ml vinegar, 5g salt, 5g sugar, 10g chili oil, 5ml sesame oil, stir well to make the dressing sauce.
- Mix the cold powder: Put the chopped cold powder into a bowl, add the cucumber shreds, coriander, pour in the seasoning sauce, stir well and enjoy.
Cooking tips
- Be sure to stir the starch paste and stir constantly during the boiling process to avoid sticking the pot.
- The ratio of water and starch should be mastered, otherwise it will affect the taste of the jelly.
- Do not move the container during the cooling and solidification process, so as not to prevent the cold powder from forming.
- When cutting the jelly, you can dip some water in the knife to make it easier to cut.
- The amount of seasoning can be adjusted according to personal taste.
Friends, Banpo Liangfen is like a fresh breeze in summer, bringing us coolness and comfort. Its simple and pure flavor contains endless charm and emotion. Come and try your hand at making this dish and let it shine on your tongue!
Dear friends, have you ever tasted Banpo Jelly? Or do you have any unique feelings and memories about this dish? Come and share it with everyone!
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