Where is the best jelly? What powder is best for jelly?

Climb oh... Chongqing Rongchang jelly is the most delicious.

Jelly is best made with pea starch.

Peas are rich in various nutrients needed by the human body, especially high-quality protein, which improves the body's ability to resist disease and improve its ability to resist diseases.

Peas are also rich in carotene, which can prevent the synthesis of carcinogens in the human body, reduce the formation of cancer cells, reduce the incidence of cancer in the human body, and eat it in summer to relieve the feeling of heat and dryness in the climate zone, and make the body more comfortable.

If you want to make cold powder, you can choose from a variety of starches, such as cold grass powder, pea powder, sweet potato powder, etc., some places will use rice to make it, basically the type of starch is not very important, or the ratio of starch and water when making cold powder, it is best to be one to five.

It is recommended to use warm water, pay attention to adding some alum, when making cold powder, if you want to make it better shaped, add a little less cold water in the box. To make qualified cold powder, it is necessary to ensure that it is smooth, not lacking corners, and elastic, and the key is to use a shovel to keep shoveling.

Jelly is best made with pea starch. Add some alum with warm water, and when making cold powder, if you want to make it better shaped, add a little less cold water to it. Peas are rich in various nutrients that the human body needs.

Generally, pea starch and mung bean starch are good.

It is the most delicious made with lotus root powder, with a faint fragrance of even powder, fragrant, try it.

1: Place the starch and water in a 1:7 ratio.

2: Stir the pot with a spoon while heating until the starch paste becomes transparent and there is no more milky cornstarch.

3: Pour the starch paste into a container and pour it out after it has cooled and formed.

After the sweet potato jelly is formed and poured out, cut into strips. Add seasoning salt, vinegar, monosodium glutamate, light soy sauce, chili oil and mix well, and finally put chopped green onions.

1) Pour out the sweet potato jelly and cut into small pieces.

2) Heat oil in a pan. Add an appropriate amount of bean paste and stir-fry until fragrant.

3: Pour in the chopped sweet potato powder, salt, stir-fry for 1-2 minutes, then pour in an appropriate amount of water (just submerge the powder).

4: Turn on low heat when the water is boiling, and turn off the heat when the water is almost dry. Add MSG.

100 grams of sweet potato corn starch, 450 grams of water, 35 grams of light soy sauce, 15 grams of sesame oil, 15 grams of chili oil.

1.Sweet potato cornstarch is poured into a container, and sweet potato cornstarch generally has small bumps. Never mind.

2.Pour water into the sweet potato cornstarch.

3.Strain it through a sieve, and the small pimple did not pull.

4.Then put the filtered water in a container, preferably in a pot with a thick bottom.

5.Stir over medium-low heat.

6.Stir until it changes color, then pour it into a container, and after cooling, you can put it in the refrigerator.

7.Take it out of the refrigerator and snap it onto the cutting board.

8.Cut into strips.

9.Put seasonings on top, if there are crushed peanuts, shredded cucumbers or something, also put in them.

Tips: 1. The ratio of making sweet potato jelly must be 1 for flour and 4 or 5 for water. If there is too much water, the finished product will be too thin.

2. There is no alum to make the jelly more assured.

3. The same method can be used to make mung bean jelly and pea jelly. The ratio will be adjusted.

1.Pour the sweet potato starch into a large pot, and the small lumps inside the starch will melt with water.

2.Add an appropriate amount of water to dissolve all the sweet potato starch.

3.Strain the starch paste through a strainer to remove small bumps and impurities in the starch.

4.Pour the filtered starch paste into the pot, and it is best to choose a thicker bottom of the pot, which is not easy to paste the pot.

5.Pour in the same container you just used to hold starch and fill it with 4 bowls of water. That is, add 4 times more water than starch.

6.Turn on medium heat and stir constantly with a spoon. Since the starch will sink downward, it is necessary to keep stirring from the first time to prevent the pot from sticking.

7.Stir until transparent and viscous is ready to go.

8.Pour into a large container. Once cooled, place in the refrigerator for a few hours.

9.After molding, remove from the refrigerator and buckle upside down on the cutting board.

10.Cut into small squares or strips that are enough to eat. The rest can be stored in the refrigerator and taken as you go.

11.Cut the cucumber into small evenly sized cubes and put them in a large bowl with the jelly cubes you just cut.

12.Chop the garlic cloves into minced garlic and put them in the jelly.

13.Add a pinch of salt to taste.

14.Pour in an appropriate amount of aged vinegar.

15.Add another spoonful of Lao Gan Ma, mix well, and serve.

I said that white jelly does not have to be a brand, if you can make white jelly with seasoning, it is the most delicious, it is best to prove that everyone eats it and says that it is good.

Excellent white jelly brands include Yufeng, Deli, Yesanpo, Dingcheng, Luxin, Xinqili, Midaner, Guangchanglong and Beipin.

Cool pink color is white, crystal clear, tender and refreshing. Do you know how to make jelly more delicious? Let me share with you how to make jelly more delicious?

1. The delicious way to make hot and sour noodles

Material. Ingredients: 1 cup mung bean starch, 6 cups water.

Ingredients: minced garlic, minced green onion and ginger, light soy sauce, chicken essence, sugar, chili oil, chili paste, aged vinegar, salt to taste.

Method. 1.Pour the mung bean starch and water into the pot and stir well.

2.Bring the pot to the heat and mix well.

3.Stir over low heat until there are no lumps.

4.Wait until it starts to bubble, continue to stir for 2-5 minutes, and remove from heat.

5.Pour into a shaped container, let cool and put in the refrigerator for more than 4 hours.

6.Cut into your favorite shape and add trimmings.

Second, the delicious method of osmanthus jelly

Material. Black jelly, condensed milk, osmanthus.

Method. 1. Osmanthus brews osmanthus tea with hot water and sugar.

2. Osmanthus tea and jelly are evenly mixed into a particle-free jelly liquid according to the amount of 15:1.

3. Put the mixed cold powder liquid in a pot and boil.

4. Pour the boiled cold powder liquid into the mold and let it cool at room temperature.

5. After cooling, you can demold it when it solidifies, and it is very delicious to pour condensed milk on it.

Tips. The ratio mentioned above is: water (osmanthus tea) 15: 1 cold powder powder, and only a small amount of cold powder is needed. Because black jelly is made from jelly grass, there will be a slight taste of herbal tea, and boiling it with osmanthus tea as water will mask that smell.

Eating jelly in summer can clear away heat, and it has the same effect as turtle jelly. Maybe because a little condensed milk was added when cooking, the original black jelly turned into a dark brown color.

3. The delicious method of cold salad

Material. 1 piece of cold powder, 200 grams of mung bean sprouts, 2 chrysanthemums, 2 celery, 2 tbsp ground beef, 1 piece of seaweed, 1 green onion, 1 2 red peppers, 2 3 tbsp minced garlic, 2 3 tbsp sesame seeds, 1 tbsp sesame oil, appropriate amount of soy sauce, 1 tbsp sesame oil, 2 3 tbsp soy sauce, 2 3 tbsp vinegar, 1 tsp sugar, 1 tsp salt.

Method. 1.Rinse the jelly with boiling water and cut into 1 4 cm pieces; Remove the mung bean sprouts and wash the head and tail; Wash the chrysanthemum and celery and cut into small pieces; Wash the green onion and cut it into sections; Wash the peppers, remove the seeds and cut into cubes for later use.

2.Mung bean sprouts, chrysanthemum, and mountain celery are blanched in boiling water and drained; Seaweed lightly oven and then shredded; Ground beef is stir-fried in seasoning A and set aside.

3.Put all ingredients and seasonings B into a large basin, mix well and serve.

Fourth, the delicious method of cantaloupe-flavored jelly

Material. A small half package of white jelly is 25 grams, 5 grams of cantaloupe pulp, one and a half pounds of water, and 3 taels of rock sugar.

Method. 1. Pour a small half packet of white jelly, add one and a half pounds of water and 5 grams of cantaloupe pulp, and then stir together;

2. After stirring, pour into the pot and boil, stirring while cooking, until the water boils, and then boil for another three minutes.

3. Then pour it into a plate and wait until it is completely cold, then you can cut the cubes.

Tips. It must be cold before it can be cut, otherwise, if it is not done, it will not be good, and it will be sent to the refrigerator to ice it after it is done.