Bean Jelly With Chile Vinegar Sauce Food

SESAME JELLYFISH WITH CHILI SAUCE

Steps:

• Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
• Chop the green onion into small pieces.
• Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.
• Stir so that all the jellyfish strips are coated with the sauce mixture.
• Cover and let sit for at least 30 minutes refrigerated -- the longer the better.
• Serve chilled.

BEAN JELLY WITH CHILE VINEGAR SAUCE

Steps:

• Make jelly:
• Bring water, mung-bean starch, and salt to a boil in a 2- to 3-quart heavy saucepan, then boil over moderate heat, stirring constantly, until mixture is very thick and translucent, about 3 minutes. Transfer to an 8-inch square baking dish and cool to room temperature, about 45 minutes. Cover surface with plastic wrap and chill until jelly is firm, about 2 hours.
• Make sauce:
• Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved.
• Assemble dish:
• Run a thin knife around side of jelly to loosen, then unmold onto a cutting board. Cut jelly into 3 strips, then cut each strip crosswise into 1/4-inch-thick slices. Carefully transfer to sauce in bowl, then gently stir in scallions and daikon. Serve with Sichuan-pepper oil and red-chile oil on the side.