Photograph of the finished Liangfen

China · Thạch bột đậu xanh trộn dầu ớt

Liangfen

40 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mung bean powder Mung bean powder 1.1 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 24
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ½ cup
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Roasted peanuts Roasted peanuts 6.3 oz
  • Photograph of Sugar Sugar 1.1 oz

Method

  1. 1 Mix mung bean powder with cold water in a ratio of one part powder to five parts water.
  2. 2 Cook over medium heat, stirring constantly, for 12 minutes until the mixture is clear and thick.
  3. 3 The mixture must be completely clear before turning off the heat; if it's still cloudy, the jelly is crumbly and has a fishy, starchy smell.
  4. 4 Pour into molds, let cool, and refrigerate for 4 hours to allow the mixture to firm up.
  5. 5 Cut the jelly into finger-thick strips, then rinse with cold water to separate the strips.
  6. 6 Roast dried chilies, then grind them and simmer them in hot oil to make chili oil, which is then mixed with black vinegar, garlic, and peanuts.
Start cooking