Liangfen (Cold Jelly)

Method10 steps

1. 1

   Prepare Ingredients

   准备食材

   Gather all ingredients, including pea starch and seasonings.

   准备好豌豆淀粉、调料等所有食材。

   ⏱1 min

   • 💡 Check that the starch is not damp or clumped.检查淀粉是否受潮结块
   
2. 2

   Mix Starch Water

   混合淀粉水

   Mix 100g of pea starch and 100g of water together until smooth.

   把豌豆淀粉和水各 100 克混合搅拌均匀。

   ⏱1 min

   • 💡 Ensure the starch is completely dissolved with no sediment.确保淀粉完全溶解，没有沉淀
   
3. 3

   Boil Water

   烧开水

   Pour 600g of water into a pot, bring to a boil over high heat, then reduce to low heat.

   往锅中倒入 600g 水，大火煮开后转为小火。

   ⏱5 min

   • 💡 The water amount must be accurate, as it affects the firmness of the final product.水量要准确，影响成品硬度
   
4. 4

   Cook the Starch Paste

   煮制淀粉糊

   Pour in the starch water while stirring continuously until thick and evenly colored.

   倒入淀粉水，边倒边不断的搅拌，搅拌到浓稠且色泽均匀。

   ⏱8 min

   • 💡 Stir constantly to prevent burning at the bottom.必须不停搅拌防止糊底
   • 💡 Observe the color until it turns translucent.观察颜色变为半透明状
   
5. 5

   Prepare Container

   准备容器

   Find a container and brush a thin layer of cooking oil inside.

   找一个容器，在容器中刷一层薄薄的食用油。

   ⏱30 sec

   • 💡 Brushing with oil makes it easier to unmold later.刷油是为了方便后期脱模
   
6. 6

   Refrigerate to Set

   冷藏定型

   Pour the cooked starch into the container, let it cool, then refrigerate for 2-4 hours.

   将煮好的淀粉倒入容器中，待冷却后放入冰箱冷藏 2-4 小时。

   ⏱180 min

   • 💡 Be sure to cool it completely before refrigerating.一定要彻底冷却后再放入冰箱
   • 💡 Insufficient time will prevent it from being cut into strips.时间不足会导致无法切条
   
7. 7

   Cut into Strips

   切条处理

   Remove from the refrigerator, unmold, and cut into even strips.

   冷藏后取出，脱模，切成均匀的条状。

   ⏱2 min

   • 💡 Wet the knife blade with water for smoother cuts.刀口沾点水切会更顺滑
   
8. 8

   Make Chili Oil

   炸制辣油

   Mince Garlic and Bird's eye chili, add 10g of chili powder and 5g of crushed peanuts, then pour hot oil over the top and stir to combine.

   大蒜和小米辣剁成沫，放上 10g 辣椒粉，5g 花生碎，泼上热油搅拌均匀。

   ⏱3 min

   • 💡 The oil temperature must be high to release the aroma.油温要高，激发出香味
   
9. 9

   Make Sauce

   调制酱汁

   Add 10ml of Soy sauce, 10ml of Vinegar, 5g of White sugar, 3g of Chicken bouillon powder, and 3g of Salt, then stir to combine.

   再加入 10ml 酱油，10ml 醋，5g 白糖，3g 鸡精，3g 盐搅拌均匀。

   ⏱1 min

   • 💡 Stir until the sugar and salt are completely dissolved.搅拌至糖和盐完全融化
   
10. 10

    Plate and Serve

    装盘完成

    Pour the sauce over the Liangfen, then garnish with Cilantro.

    将调味料倒在凉粉上，然后撒上香菜即可。

    ⏱30 sec

    • 💡 Toss before eating for a better texture.吃之前拌匀口感更好