Nanchong snack hot jelly

Sweet potato starch 100g	Clear water 600g
Salt A little	Light soy sauce Appropriate amount
Vinegar Appropriate amount	Scallions Appropriate amount
Ginger Appropriate amount	Garlic Appropriate amount
Mulled mustard A little	Chili oil 3 spoons

How to make Nanchong snack hot jelly

Step 1

Have all the ingredients ready

Step 2

Chop onion, ginger, garlic and mustard and set aside

Step 3

Mix sweet potato starch and water in a ratio of 1:6.

Step 4

Pour the water starch into the cold pot, turn on medium heat, and cook until it bubbles

Step 5

Turn off the heat and stir continuously with a wooden stick or wooden spoon to allow the water starch to solidify evenly and slowly (try to avoid small lumps) and become translucent.

Step 6

When the jelly bubbles out and becomes darker in color, it means that it is almost solidified. It will not be watery or too solid when you eat it. Turn off the heat and put it into a bowl.

Step 7

While it's hot, immediately add an appropriate amount of chili oil, light soy sauce, vinegar, and salt into the hot jelly noodles, and sprinkle with the prepared minced ginger, minced garlic (garlic water is best), chopped green onion, and chopped mustard (you can also add some chopped peanuts)

Step 8

Picture of the finished product, spicy and sour, eat while hot

Step 9

Finished product picture Nanchong snack hot jelly cooking tips

Be sure to eat it while it's hot. If there are peanuts, you can add some chopped cooked peanuts