The production method and formula of white jelly, the method and steps of making white jelly

White jelly is a kind of snack belonging to the south, it tastes more tender, refreshing, crystal clear white jelly can be eaten in summer to cool off, very pleasant, many people like to eat white jelly, jelly has a sense of satiety, the practice of white jelly is also very simple, as long as the formula is adjusted, you can basically make delicious white jelly, what are the practices and recipes of white jelly? Let's take a look.

One. White jelly.

Bailiangfen is a famous snack in southern China, made of raw materials such as plant Liangfen glue, the product has the characteristics of tender quality, crystal clear, refreshing and delicious, pleasant flavor, and is a good product for summer heat.

Two. Main ingredient.

Cool powder glue. Three. Method.

1. Stir the cold powder and cold water to stir well, that is, to stir into a paste. Put it on the stove and stir it constantly while heating it, and when the mixture in the pot is boiling, you can turn off the heat.

2. Pour the heated mixture into a container and let it cool slowly. When it's all cool, it's easy to pull it upside down.

3. Buckle the cooled cold powder on the cutting board of cooked food, cut it into your favorite size, and put it in a container.

4. Pour sugar water on it and eat!

Four. Mix with bell peppers.

Raw material. 50 grams of cold flour powder, 1000ml of water, 1 green and red pepper, 1 tablespoon (30ml) of old vinegar, 1 teaspoon (5ml) of fresh soy sauce, 1 2 teaspoons (3 grams) of salt, 1 tablespoon (15 grams) of sugar, 1 2 teaspoons (3ml) of sesame oil, 1 tablespoon (15ml) of pickled pepper juice, and a little sesame seeds.

Method. 1) Pour the cold powder into a large bowl, pour in water and stir until transparent and free of grains, pour it into the pot, stir with chopsticks and heat over high heat, turn off the heat after boiling.

2) Pour it into a heat-resistant container and let it cool naturally to form, which takes about 2 hours. (When pouring, filter with a leak screen to remove the foam, and the cold powder that comes out of this way has no bubbles.) If there is no leakage, you can pour it in and use a paper towel to absorb the foam on the surface, the effect is the same).

3) Pour out the jelly and cut it into small pieces, remove the stems and seeds of the green and red peppers, wash and chop them, pour them into a large bowl and add the old vinegar, fresh soy sauce, salt, sugar, sesame oil and pickled pepper juice, and finally sprinkle a layer of sesame seeds and stir well, refrigerate and eat, the taste is better.

I have been asking about the formula of white jelly on the Internet, but all of them are the methods of making white jelly glue from white jelly, and people are asking about powder, not the existing powder to boil glue. Make it as mysterious as a nuclear **.

200 g pea starch, 1400 ml of water. Prepare a bowl of water and pour the pea starch into a bowl of the same size. Pour water into a bowl to soak the starch and stir for 2 minutes until it becomes a granular-free slurry.

Pour 6 bowls of water into the pot with a bowl of the same size, bring to a boil, stir the batter again, and slowly pour it into the pot. Stir the paste clockwise with a spoon. Stir until the white paste is bubbling and transparent, and turn off the heat.

200 g pea starch, 1400 ml of water.

1. Prepare a bowl of water and pour the pea starch into a bowl of the same size.

2. Pour water into a bowl to soak the starch, stir into a granular slurry after 2 minutes.

3. Pour 6 bowls of water into the pot with a bowl of the same size, bring to a boil, stir the batter again and pour it into the pot slowly.

4. Stir the white paste clockwise with the back of a spoon.

5. Stir until the white paste bubbles and is transparent.

6. At this moment, it proves that the cold powder is ripe, turn off the heat.

7. Find a suitable container, put the jelly in, let it cool, and after about two hours, the jelly has been set.

8. Take a knife and draw a circle along the edge of the container, gently pour out the cold powder, cut it into pieces or strips, mix in your favorite sauce, and serve.

200 g pea starch, 1400 ml of water. Prepare a bowl of water and pour the pea starch into a bowl of the same size. Pour water into a bowl to soak the starch and stir for 2 minutes until it becomes a granular-free slurry.

Pour 6 bowls of water into the pot with a bowl of the same size, bring to a boil, stir the batter again, and slowly pour it into the pot. Stir the paste clockwise with a spoon. Stir until the white paste is bubbling and transparent, and turn off the heat.

200 g pea starch, 1400 ml of water.

1. Prepare a bowl of water and pour the pea starch into a bowl of the same size.

2. Pour water into a bowl to soak the starch, stir into a granular slurry after 2 minutes.

3. Pour 6 bowls of water into the pot with a bowl of the same size, bring to a boil, stir the batter again and pour it into the pot slowly.

4. Stir the white paste clockwise with the back of a spoon.

5. Stir until the white paste bubbles and is transparent.

6. At this moment, it proves that the cold powder is ripe, turn off the heat.

7. Find a suitable container, put the jelly in, let it cool, and after about two hours, the jelly has been set.

8. Take a knife and draw a circle along the edge of the container, gently pour out the cold powder, cut it into pieces or strips, mix in your favorite sauce, and serve.

White jelly is stone jelly. The first time I saw the word "ice powder", my first reaction was the harmful thing that made many addicts' homes ruined, which scared me a lot. I really didn't mean to be surprised, but if you put the words "ice" and "powder" together, what would come to mind?

Xinyang calls it Shiliangfen, which is a reliable name.

Because Xinyang is the main production area, it is made of wild plant seeds, wild grass seeds, no money, everywhere in the wild, as long as you spend effort to harvest, inexhaustible, how much you want. It is also very economical to make, a small handful of seeds can make a pot, so in the local area, it is a natural summer health food for farmers, and a summer delicacy rewarded by God.

The reason why it is called stone jelly is because the material used to make jelly is called "stone flower seed", which is very small, and the amaranth seed is so small, and the sesame seeds are many times larger than it. Stone flower seed is a nutrient-dense plant seed, and the oil content is higher than the 17% oil content of domestic soybeans. Among them, linoleic acid, oleic acid, the key is to make the sour slurry of cold powder, which is very soluble in water, and under the action of coagulant, it coagulates into a jelly-like cold powder, which is crystal clear, melts in the mouth, and eats the coolness of the heart.

Nowadays, there are a large number of materials on the Internet**, although they are not as readily available as farmers in the production area, and it is cheap to buy, and one dollar of materials can be used to make 5 bowls of cold noodles. And do it yourself, you can experience the joy of handicraft, enjoy the process and results of production, this happiness is not something that money can buy. Next, please make stone jelly with me:

Stone jelly method and steps.

The first step is to buy back the seeds. There are two kinds on the Internet, one is stone pollen, a deep-processed product of stone flower seeds, which becomes a cold powder when washed with water. One is seeds, which need to be made into jelly by hand according to the traditional method.

It is recommended to buy seeds and do them yourself, one to enjoy the fun of handicraft, and then not to worry about whether the deep processing of seeds is greasy, at least you will not add any chemicals to do it yourself.

The second step is to prepare the materials. Soak 5 grams of lime powder in 200 ml of water, stir and settle for 30 minutes. Take another 50 grams of stone flower seeds, wrap them in a fine raw cloth, and tie them tightly. Then take 1800ml of drinking water and put it in a cold powder basin.

The third step is production. Put the tightly wrapped stone flower seeds into the cold powder basin, completely immerse yourself in the water and gently rub them, and the transparent sour slurry will continue to be kneaded in the cloth bag until you feel that the cloth bag is not sticky and slippery, and take out the cloth bag. Pour the lime water in, being careful not to get the dregs in.

Then stir the chopsticks evenly and put them in the refrigerator for two hours.

The fourth step is how to eat. Stone cold powder is colorless and tasteless, jelly-like, and there are mainly several ways to eat:

The traditional way to eat is to pick a few mint leaves and mash them into juice, and mix them with honey to eat, which is cool and sweet.

Desserts are made with raisins, cherries, strawberries and other seasonal fruits.

Mix salty and cold products. vinegar, minced pickles, etc.

Fragrance harmony. Cooked sesame seeds, crushed peanuts, crispy beans and other fragrant materials are matched together to create a unique flavor.

1. Prepare the ingredients: white jelly powder, white sugar. Put the sugar in a bowl, add 30g of boiling water and mix into syrup. Set aside to cool and set aside.

2. Take 50 grams of white jelly powder, put it in a bowl, and add 50 grams of water. Stir with a spoon to form a cold paste.

3. Clean the pot, add 500 grams of water, and bring to a boil over high heat. Then slowly pour the white jelly paste into the pot.

4. Stir with a spoon while pouring. Make into cold powder water. Stir well and pour the water into a deep container. The potato spring I use is a big bowl.

5. Then set aside to cool, and it will condense after two hours. Pour the congealed cold powder onto a plate.

6. Use a knife to cut the jelly into strips, and then cut it into pieces. Scoop a tablespoon of syrup and pour over the sliced white powder. Scoop another tablespoon of sour plum juice.

7. Also pour it on the white jelly, and the white jelly will be ready. Served on the plate, enjoy the food, sweet and sour.