“Sadness Jelly Noodles” or “heart breaking jelly noodles” is a specialty snack in Sichuan. Its Chinese name is: “伤心凉粉【傷心凉粉】”, the pinyin is: 【shāng xīn liáng fěn】, It is said that the origin of the name of this sad jelly has two sayings. One is to make sadness jelly noodles when I am missing. The other is that the jelly is very spicy. People who eat the jelly are so spicy that they snot and tear It makes people “more and more sad”.
There are two types of sadness jelly noodles: white jelly and yellow jelly. White jelly has a smooth taste, yellow jelly is soft and delicious, and each has its own merits. However, but because I mostly eat white jelly when I was young, I prefer it. Every time I eat jelly, my memory will be brought back to my childhood. At that time, my aunt worked as a chef in a restaurant, and she would make a lot of snacks and also include this sadness jelly noodles.
Although this is just a small bowl of sadness jelly noodles when you smell the familiar spicy taste, it provokes your taste buds, and also makes the thoughts of these strangers come to us, and the mixed feelings really make me Feeling missing and sad “sadness jelly”.
Make Sadness Jelly Noodles at Home
Sadness jelly noodles are one type of Jelly noodles that are quite popular in Sichuan. Generally, Liangfen is made with starch, pea starch, sweet potato starch, or mung bean starch. In today’s recipe, I amusing mung bean starch to make mung bean jelly noodles. They are crystal, smooth, and cool.
Cooking Tips
- You need to mix the starch with water and set aside for minutes until they are well combined.
- Before pouring the mixture into the boiling water, stir the mixture once again in case the starch is settled to the bottom.
- My favorite ratio of jelly noodles is 1:9 (starch vs water). But it can succeed with small adjustments. But you need to add at least 8 portions water or 10 portions water at most for each portion of starch. The more water you add, the more tender the jelly noodle can be.
Ingredients
- 1 cup mung bean starch (around 120g)
- scallion
- Small red pepper
- ginger and garlic chopped
- chopped peanuts
- soy sauce
- Vinegar
- sugar
- Ground peppercorn Powder
- prickly ash oil
- sesame oil
- homemade red oil chili
- Ajinomoto
- Chicken Powder
Make Sadness Jelly Noodles Steps
- In a large bowl, mung bean starch with 1 cup of water. Set aside until they are well combined.
- In a pot, boil the left 3 and ½ cups of water in a larger pot. Turn down the fire firstly and then stir the starch mixture in slowly. Gently stir during pouring. Heat until the mixture turns transparent.
- Transfer out and cool down completely.
- Then cut into small strips. Mix well with the salad dressing.
- Chop the ginger and garlic into the mud, add a little salt to soak the taste; crush the peanuts that have been crisped in advance; pick and wash the chopped chives; wash and shred the small red pepper.
- Make Juice: four spoons of soy sauce, two spoons of vinegar, two spoons of ginger and garlic, one spoon of sesame oil, one spoon of pepper oil, one-half spoon of sesame oil, three spoons of red pepper, three spoons of tempeh, half spoon of sugar, one spoon of pepper noodles, MSG Half a spoon of chicken essence.
- Then sprinkle with small red pepper, chopped peanuts, green onions.
- Finally, add all the seasonings, sprinkle with green onions, and a plate of sad jelly with sour, spicy, spicy, and sadness jelly noodles is ready to eat!
Sadness Jelly Noodles Recipe
Sadness Jelly Noodles
Equipment
- Garlic Press
Ingredients
- 120 g mung bean starch
- 1 tbsp scallion
- 1 tbsp small red pepper
- 1 tbsp ginger and garlic chopped
- 1 tbsp chopped peanuts
- 1 tbsp soy sauce
- 1 tbsp Vinegar
- 1 tbsp sugar
- 1 tbsp Ground peppercorn Powder
- 1 tbsp prickly ash oil
- 1 tbsp sesame oil
- 2 tbsp homemade red oil chili
- 1 tbsp Ajinomoto
- 1 tbsp Chicken Powder
Instructions
- In a large bowl, mung bean starch with 1 cup of water. Set aside until they are well combined.
- In a pot, boil the left 3 and ½ cups of water in a larger pot. Turn down the fire firstly and then stir the starch mixture in slowly. Gently stir during pouring. Heat until the mixture turns transparent.
- Transfer out and cool down completely.
- Then cut into small strips. Mix well with the salad dressing.
- Chop the ginger and garlic into the mud, add a little salt to soak the taste; crush the peanuts that have been crisped in advance; pick and wash the chopped chives; wash and shred the small red pepper.
- Make Juice: four spoons of soy sauce, two spoons of vinegar, two spoons of ginger and garlic, one spoon of sesame oil, one spoon of pepper oil, one-half spoon of sesame oil, three spoons of red pepper, three spoons of tempeh, half spoon of sugar, one spoon of pepper noodles, MSG Half a spoon of chicken essence.
- Then sprinkle with small red pepper, chopped peanuts, green onions. Finally, add all the seasonings, sprinkle with green onions, and a plate of sad jelly with sour, spicy, spicy, and sadness jelly noodles is ready to eat!
Wow, this recipe is amazing and you even convinced me to make Sadness Jelly Noodles. I am very glad that I discovered this website of yours full of useful and well-explained information. The biggest advantage for me is that you put all the ingredients and their quantity but also the steps to reach the final recipe. Since I am allergic to soy sauce, what do you think I could replace this ingredient with?
Hi, Nimrodngy
If you are allergic to it, you do n’t need to add soy sauce. As for the taste, you can add it according to your own preferences. You do n’t have to cook strictly according to the recipe at home.
Hello,
Thank you for showing us how to make sadness jelly noodles.
I personally love all kinds of Chinese food but have never heard of Sadness noodles before.
It’s similar to a dish we have in the Philippines.
I’m always down to try something new so maybe this could be on my new recipe list.
Thank you for sharing.