What are the practices and formulas of pea jelly, and what are the practices and formulas of pea jel

Pea jelly. Pea jelly is a delicious and delicious name, the main materials are pea starch, mung bean starch, etc., and the auxiliary materials are salt, green onion and ginger water, garlic paste, vinegar, soy sauce, salt, sugar, oil and chili, pepper noodles, etc., which belong to Sichuan cuisine, and are often eaten in Yunnan and Guizhou.

Chinese name. Pea jelly.

Main ingredient. Pea starch, mung bean starch.

Classify. Sichuan cuisine.

Taste. Smooth and delicious.

Ingredient. salt, etc.

Fast. Navigation.

Method 2: The nutritional value of the edible method of pea jelly.

Method 1. Sichuan's jelly is made with pea starch and mung bean flour, and the ratio of powder to water is 1:5.

Tools needed: measuring cups, small pots, plastic crisper boxes, etc

Raw material: pure soybean starch (Pisces brand, produced in Gansu).

First, take half a cup of flour and half a cup of water (1 cup is 240 ml) and mix into a thin paste.

Pour 2 cups of water into a small pot, bring to a boil, pour the thin paste into the pot, stir quickly until it becomes a transparent paste while pouring, and remove from heat.

Pour the cooked paste into a plastic crisper until it cools completely. Refrigerate.

Take the jelly cube upside down and cut it into thin strips, small pieces, etc. with a knife or trowel.

The seasoning can be according to personal preference, I used green onion and ginger water + garlic + vinegar + soy sauce + salt + sugar + oil and chili + Sichuan pepper noodles + monosodium glutamate, chopped green onion, and sprinkled with some chopped coriander.

Practice 2. Materials.

2 tablespoons of pea starch.

Accessories. 15 perilla leaves.

Seasoning. 1/2 teaspoon of table salt.

2 teaspoons of vinegar. 3 cloves of garlic.

1 tablespoon chili oil.

5 grams of sesame seeds. 10 grams of peanuts.

Water to taste. 1 teaspoon sugar.

Preparation of pea jelly.

1.Pour most of the water into the pot and bring to a slight boil over medium heat, about 90 degrees Celsius (the ratio of pea starch to water is 1 ratio, this time 2 tablespoons of pea starch and 13 tablespoons of water were used).

2.With about 1 tablespoon of water left, stir the pea flour into a paste.

3.Pour the pea paste into slightly boiling water, over medium-low heat, stirring all the time, avoiding sticking to the pan.

4.When the pea paste turns transparent and boils, turn off the heat.

5.Pour the clear pea paste into a bowl, rest and let cool.

6.It can be refrigerated for a few hours and taken out upside down.

7.Spread a part of the perilla on the plate, take out half of the finished cold powder and cut it into strips, arrange it on top of the shimilla, and cut the rest of the shiso into shreds and put it on top of the cold powder.

8.Finely chop the garlic, add a little cold boiled water, then add all the accessories except the peanuts, stir well, peel and roll out the peanuts into pieces.

9.Pour the ingredients on the cold powder and sprinkle peanuts [1].

The practice of homemade pea jelly.

Cool pink color is white, crystal clear, tender and refreshing. There is a poem to praise: "Ice scraping strips and leaking fish wear, crystal clear teeth have residual cold."

The flavor tone is as you like, just cool and sour. As the weather gets hotter and hotter, jelly will gradually become popular and will appear more and more often on our tables. The jelly is generally made of mung bean starch or pea starch, and only the jelly made of these two starches will have a smooth and palatable taste, and the taste of other starches will be slightly worse.

Nowadays, some local jelly will add some additives or gum to increase the taste of jelly, but it is not easy to affect the health of the body. As long as you can buy mung bean starch or pea starch, you can make delicious jelly by yourself, without a little additive, and it will be healthier to eat. The well-made cold noodles can be eaten cold, fried, and adjusted to your own taste.

Ingredient Ingredient.

Pea starch. Pea starch.

120g excipients Excipients.

A pinch of salt. 1000ml of water

Preparation of homemade pea jelly.

Prepare the ingredients.

Pour the pea starch into a bowl and add 100ml of water.

Stir until smooth and non-granular.

Add the remaining water and a pinch of salt to a pot and bring to a boil. Then slowly pour in the starch slurry.

Stir while pouring in, cook over medium-low heat until transparent and thick, and turn off the heat.

Place the boiled starch paste in an airtight container and smooth the surface.

Cover and place in a basin of cold water to cool for more than 3 hours. You can change the cold water twice in the middle of the way.

Finely chop the green onion, garlic and red pepper.

Put it in a bowl and add soy sauce, balsamic vinegar, salt, sugar, red oil and sesame oil and mix well into a seasoning.

Take out the solidified jelly and cut it into cubes.

Pour in the seasoned ingredients and serve.

The ratio of starch and water is 1:6, and I have a ratio of almost 1:8, I think the taste is just right, very tough, smooth and delicious, not worse than the jelly sold, and it feels more delicious.

Generally, some people will put the jelly in the refrigerator to refrigerate and solidify, but in fact, the taste and color of the jelly put in the refrigerator will change slightly, and the jelly that is not directly solidified with cold water has a good taste. Of course, this is also free to do whatever you want. When cooking starch paste, keep stirring to avoid the bottom of the paste or the starch clumping, which will affect the taste of the jelly.

Until the starch paste is transparent and not white, you can turn off the heat.

Ingredients required. Pea starch 100g

Water 300ml

Water 500ml

Chili oil to taste.

Sesame oil to taste.

Vinegar to taste. Fresh soy sauce to taste.

Minced garlic to taste.

Chopped green onion to taste.

Preparation of pea jelly.

1. Prepare the pea starch for later use.

2. Pour the pea starch into a bowl, then pour 300ml of water into it and stir well.

3. Pour 500ml of water into a pot and bring to a boil.

4. Pour the starch water into the boiling water in the pot and stir constantly.

5. Stir the starch water until it is translucent and viscous paste, put it in a suitable container, and then put the container in the refrigerator compartment for refrigeration.

6. After solidification, cut into strips with a knife.

7. Mix minced garlic, chopped green onion, soy sauce, vinegar, sesame oil and chili oil into a spicy sauce, dip the jelly and eat.

8. If you don't want to eat spicy food, you can mix minced garlic, soy sauce, chopped green onion, vinegar and sesame oil into a non-spicy sauce.

For a cool summer, have a refreshing pea jelly.

The home-cooked practice of pea jelly, Jiajia shares a home-cooked dish with you every day, for reference only! Jiajia is not a chef, just like to study and cook food, if you don't do well, please bear with and give guidance, if you like Jiajia's cooking, please pay attention, like**, thank you**!

Hello dear, I am happy to answer for you: 1. Ingredients: 200g of pea flour, 1400ml of cold water, 2 spoons of aged vinegar, 3 spoons of Weishida sauce fragrant fresh soy sauce (light soy sauce), 1 spoon of chili oil (unsalted), 1 spoon of Lao Gan Ma tempeh hot sauce, half a spoon of pepper oil, half a spoon of sugar, 2 cloves of garlic, 1 shallot, roasted peanuts at will, cooked white sesame seeds at will, cucumber to prepare two parts of water, 400 ml of left bowl, 1000 ml of right pot.

3. Put the pot with water in the previous step on the stove and heat it, pour the pea flour into the bowl with cold water in the previous step and stir well. 4. Bring the water to a boil in the pot, hold a bowl of pea starch water in your left hand and a spatula in your right hand, stir while pouring, and stir quickly over low heat after pouring all of them. In the stirring, it is still milky white.

5. Stir until transparent, turn off the heat and let cool. Let cool and refrigerate with a lid on the lid. This step can be prepared by preparing the container and pouring the pea flour from the pot into the container for refrigeration.

I put the pot in the refrigerator directly after it cooled. 6. Completely solidify, take it out, and it will be in vain. 7. The whole pot is upside down on the board, shake it a few times, and the pea jelly pieces will come out.

8. You can use a tool to plan, like me, or you can cut strips with a knife. Basic chopsticks thickness. 9. Shred the cucumber and put it in a bowl used to hold the cold powder, peel and break the roasted peanuts and mix with the cooked sesame seeds, cut the shallots into rings, and mash the garlic.

10. Put the jelly on top of the cucumber. 11. Three spoons of soy sauce, two spoons of aged vinegar, one spoonful of Lao Gan Ma tempeh hot sauce, one spoon of chili oil (no saltiness), half a spoon of pepper oil, half a spoon of sugar, two cloves of garlic and pounded garlic. 12. Mix all the seasonings and pour them on the pea flour, sprinkle with peanuts, sesame seeds and shallots and mix well.

Pea jelly is an ancient Chinese delicacy that is simple to make, nutritious and refreshing. The following is the detailed method and recipe of pea jelly::

Ingredients: 150 grams of pea flour, 500 ml of water, a pinch of salt, an appropriate amount of chopped green onions, an appropriate amount of soy sauce, an appropriate amount of vinegar, an appropriate amount of chili oil.

Steps:1Pour the pea flour into a container, add an appropriate amount of stove water and stir well;

2.Pour the stirred hidden pea flour into the pot, add water and cook until it is viscous, do not stop stirring, so as not to stick to the pan;

3.Pour the pea paste into a container brushed with oil for later use, wait for it to cool through, and then cut it into pieces, which is cold powder;

4.Put the cold powder in a bowl, sprinkle with salt, chopped green onion, and drizzle with an appropriate amount of soy sauce, vinegar and chili oil.

2.There are subtle changes in the taste of the jelly, if you want a slightly chewy taste, you can slightly reduce the amount of water in the jelly;

3.The jelly can't be left for a long time, otherwise it will become hard;

The above is the method and recipe of pea jelly, you can try to make it at home, it is very simple and easy to learn, and it is delicious and healthy.