Pan-fried mung bean jelly / 煎焖子 is street food in northern China. It is made with different starch in different places. For example, pan-fried jelly in Tianjin is made with mung bean starch, while it is made with sweet potato starch in Dalian. Mung bean starch contains a higher percentage of amylose, making the jelly with a clearer edge, with a chewier texture. Sweet potato starch contains a higher percentage of amylopectin, making the jelly gooier. There is no right or wrong as to which starch to use. Different starch leads to different textures.
homemade mung bean jelly (for 2 people):
mung bean starch 135g (1 cup)
water 1060g (4½ cups)
salt 2g (½ tsp)
soda ash 0.5g (⅛ tsp)
sauce (for 2 people):
sesame paste 20g (1 tbsp)
water 40g (3 tbsp)
salt 1g (¼ tsp)
sesame oil 6g (½ tbsp)
light soy sauce 12g (1 tbsp)
sugar 1g (¼ tsp)
chicken bouillon powder 1g (¼ tsp)
Chinkiang vinegar 10g (1 tbsp)
chopped scallion 5g (3 tbsp)
chopped coriander 5g (3 tbsp)
pressed garlic 4 cloves
red chili oil 8g (1 tbsp)
mung bean jelly, homemade mung bean jelly, pan-fried mung bean jelly, 煎焖子
3 мар 2022
