Stir-Fried Mung Bean Jelly

Method7 steps

1. 1

   Cut the Ingredients

   食材改刀

   Cut the mung bean jelly into mahjong-tile-sized pieces.

   凉粉改刀切麻将块大小

   ⏱2 min

   • 💡 Do not cut the pieces too small, or they will easily break apart during stir-frying.块不要切得太小，否则翻炒时容易碎
   
2. 2

   Fry the Aromatics

   爆香底料

   Turn the heat to low. Heat oil in the wok until slightly warm, then add minced garlic and fry until fragrant. Add fermented broad bean chili paste (doubanjiang) and stir-fry until red oil is released.

   开小火，起锅烧油，锅烧微热后，下入蒜末爆香后加入豆瓣酱炒出红油

   ⏱1 min

   • 💡 Keep the heat low to prevent the doubanjiang from burning and turning bitter.火一定要小，防止豆瓣酱炒糊变苦
   
3. 3

   Initial Stir-Fry

   初步翻炒

   Add the mung bean jelly pieces to the wok and stir-fry for 10 seconds.

   将凉粉块下入锅中，翻炒 10 秒

   ⏱10 sec

   • 💡 Handle gently so the mung bean jelly is evenly coated with the red oil.动作轻柔，让凉粉均匀裹上红油
   
4. 4

   Add Color and Spice

   调色加辣

   Add light soy sauce for flavor and dark soy sauce for color. Stir-fry until evenly combined, then add coarse ground chili and continue stir-frying until evenly mixed.

   加入生抽提味，老抽上色，翻炒均匀后加入辣椒面继续翻炒均匀

   ⏱30 sec

   • 💡 Adjust the amount of chili flakes according to personal heat tolerance.辣椒面根据个人耐受度调整用量
   
5. 5

   Seasoning Stage

   调味阶段

   Add salt and thirteen-spice blend, and continue stir-frying for 10 seconds.

   加入食盐、十三香继续翻炒 10 秒

   ⏱10 sec

   • 💡 Thirteen-spice blend is the soul seasoning of this dish.十三香是这道菜的灵魂调料
   
6. 6

   Add Water and Simmer

   加水煨煮

   Add the prepared mineral water, stir-fry again for 10 seconds. Once the sauce thickens, turn off the heat and serve on a plate.

   加入准备好的矿泉水，再次翻炒 10 秒，待汤汁浓稠后，关火出锅装盘

   ⏱40 sec

   • 💡 Adding a small amount of water makes the mung bean jelly smoother and more flavorful.加少量水可以让凉粉口感更滑嫩且入味
   
7. 7

   Garnish with Scallions

   撒葱点缀

   Sprinkle with chopped scallions to finish.

   撒上葱花即可完成

   ⏱10 sec

   • 💡 Adding scallions at the end preserves their color and fresh aroma.葱花最后撒能保持色泽和清香味