What starch is the best to make jelly, and how to do it, can you explain it in detail, thank you

Prepare mung bean starch and sell it in hypermarkets and supermarkets. Prepare 1 measuring cup of 1 2 cups.

2) Put 1 2 cups of mung bean starch into a small pot, then use the same measuring cup, pour 6 parts of cold water into the small pot, that is, the ratio of starch and water is 1:6, it doesn't matter what tool you use to measure it, just get the ratio right. Also, regarding the proportions, someone likes 1:

5, some people like 1:7, what about me, take the middle, use 1:6

3) Stir the starch and cold water to mix well, that is, stir into the appearance of water starch. Put it on the stove and stir constantly while heating it, until the mixture in the pot is all transparent, and then turn off the heat. Note:

As for stirring, you can stir slowly when the water is not hot at first, and when it starts to heat up, you should keep stirring. If you're not sure, just keep stirring from the beginning, hehe, anyway, you can't save the strength.

4) 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. If you want to cool faster, you can put it in the refrigerator in the middle and take it out after cooling.

However, if you leave it in the refrigerator for a long time, it will be hard and it won't taste good, so I usually don't put it in the refrigerator and slowly cool it outside.

5) Buckle the cooled jelly on the board where you cut the cooked food, cut it into your favorite size, and put it in a container.

6) Mix with your favorite seasoning I'm from Chongqing, of course I like spicy food, so I put green onionsGarlic, light soy sauce, sesame oil, salt, vinegar, chili oil, mix well, and serve.

The one with less water tastes a little old.

Not all starch jelly is delicious, these 2 kinds of starch are made of jelly, which is translucent and smooth and tender.

When the weather is hot, cold dishes have become the most popular dishes on the dinner table, because it makes people more refreshing, not greasy, a simple plate of cold noodles, can be used as a staple food, can also be eaten, our local cold vegetable stall is also very hot business. Because it is simple and easy to make, the jelly cubes in the vegetable market are also sold by many people, and many people buy them. Some people say that although the jelly is simple, I just don't know which starch is more delicious, so many varieties of starch, what sweet potato starch, pea starch, mung bean starch, wheat starch, corn starch, etc., it is really difficult to choose.

In fact, to tell you, these starches can be made, but not all starches are delicious to make cold powder, these 2 kinds of starch are made of cold powder, white and translucent, smooth and tender! For a better taste, it is best to use mung bean starch or pea starch to make cold powder.

Jelly: pea or mung bean starch: 100 grams.

Water: 1000 grams.

Condiments: 2 grams of edible alkali, chili red oil, light soy sauce, vinegar, sugar, sesame oil, ginger and garlic, shallots, cucumber shreds, salt, monosodium glutamate, etc.

Production steps: 1. First prepare 100 grams of pea starch, put it in a bowl, then add the same amount of water to it, stir it until it melts and set aside.

2. Add 1000 grams of water to a clean oil-free pot, put a small spoon of salt, 2 grams of edible alkali and stir it well, then boil the water, and then put a little boiling water into the starch bowl and stir evenly after the water boils, so that the starch and water are fully integrated.

3. Filter the starch into the pot slowly with a strainer, stir constantly, and when you stir slowly, you will find that after adding the starch, the starch slurry gradually becomes transparent, and becomes thicker.

4. Continue to stir so that the pea starch can be fully cooked, then you can adjust the heat to low heat, so as not to paste the pot, until it is fully cooked and becomes all transparent, and you can get out of the pot.

5. Wash the container containing the cold powder, wipe it dry, and apply a little oil.

6. Pour the finished cold powder into the container and let it cool, if it is too thick, the cooling time will be extended. In about two hours, the jelly changed from a transparent color to a translucent color in white, and it felt particularly Q-bomb. When cooling the jelly, if you want to eat hot and sour jelly quickly, we can take advantage of this time to prepare the condiments for the jelly, or you can boil the red oil in advance.

Mix the appropriate amount of light soy sauce, salt, sugar, vinegar, sesame oil, crushed peanuts, sesame seeds, and red oil on top of the cold powder, sprinkle with shallots, and mix gently when eating.

So when making jelly, don't just take any starch to do, mung bean and pea starch are the most suitable for jelly, remember these 2 kinds of starch, jelly white is translucent and strong, and it is refreshing and tender!

What kind of starch is used to make summer food jelly? Can you do the starch you have on hand? Compare the various versions of the jelly in detail, and you will understand after reading it.

Answer: The jelly made of sweet potato starch is delicious.

Pea powder is generally used to make cold powder, and water chestnut powder is better.

The ratio of starch to water is always 1:5.

The raw materials are the same as those of flour skin, 10 kg of warm water and 20 grams of alum per 5 kg of starch. In order to avoid uneven thickness of the finished product, you can add some cold water to the box when taking the cold powder to keep the finished product intact.

The scale of the cold powder should be made of 100 pieces per kilogram of starch, 300 grams, the size and thickness are uniform, the bottom plate is smooth, there is no lack of corners, and it is elastic.

Tips: Keep stirring with a spatula after the starch is in the pan, otherwise it will easily stick to the pan.

What kind of starch is used to make summer food jelly? Can you do the starch you have on hand? Compare the various versions of the jelly in detail, and you will understand after reading it.

1. Jelly is best made with pea starch.

2. Peas are rich in various nutrients needed by the human body, especially high-quality protein, which improves the body's disease resistance and ability.

3. Peas are also rich in carotene, which can prevent the synthesis of carcinogens in the human body, reduce the formation of cancer cells, and reduce the incidence of cancer in the human body.

4. 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.

1. Jelly is best made with pea starch.

2. Peas are rich in various nutrients needed by the human body, especially high-quality protein, which improves the body's disease resistance and ability to correct failure.

3. Peas are also rich in carotene, which can prevent the synthesis of carcinogens in the human body, reduce the formation of cancer cells, and reduce the incidence of cancer in the human body.

4. If you want to make cold powder, you can choose from a lot of starch, such as cold grass powder, pea powder, sweet potato and Hu Liangfen, 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.

1. In fact, there are many varieties of jelly, which can be made with pea flour, mung bean flour, corn flour, in addition, there are rice jelly, white jelly, vegetable jelly, etc., and there is no limit to which starch is better. Generally speaking, pea flour is used to make more.

2. In fact, there are many varieties of jelly, and the nutritional value of each jelly is different.

1. Pea jelly: peas contain substances such as antibacterial acid, gibberellin and phytocondentinin, which have the functions of antibacterial and anti-inflammatory, and enhance metabolism. Pea jelly can enhance the body's immune function, prevent and treat cancer, and benefit the large intestine.

2. Mung bean jelly: It contains protein and phospholipids, which have the functions of stimulating nerves and increasing appetite. Polysaccharide components can also enhance the activity of serum lipoproteinase, so that the hydrolysis of triglycerides in lipoproteins can achieve the effect of lowering blood lipids, so as to prevent and treat coronary heart disease and angina; Seed globulins and polysaccharides can promote the decomposition of cholesterol into bile acid in the liver of animals and accelerate the secretion of bile salts in bile; It can also clear away heat and detoxify and protect the kidneys.

31. From the point of view, the calories of the jelly are very low, and it is indeed a good product that helps the first, but if you add high-calorie seasonings, it is another matter.

2. It is not advisable to eat more jelly when drinking, because alum is often added in the production process of jelly. Alum is harmless to the human body, but it will slow down the peristalsis of the stomach and intestines, if you drink a lot of alcohol when eating cold powder, alcohol will accumulate in the stomach and intestines, and after reaching a certain level, people are very likely to be alcoholized, dehydration, irritability, convulsions and other symptoms.

3. If the jelly is kept indoors for a few days and not ventilated in time, there will be yellow, red, green and other variegated mildew spots or mildew spots on the jelly, and this jelly will become mildew. Soon after eating, people will experience vomiting, nausea, abdominal distension and pain, and in severe cases, convulsions, coma, and even death.

I want to make some jelly in the house by myself, but I have a difficulty in choosing materials, what starch is used to make this jelly more delicious? Is it okay to use cornstarch to make jelly?

What starch is the best for jelly.

In fact, there are many varieties of jelly, which can be made with pea flour, mung bean flour, corn flour, in addition, there are rice jelly, white jelly, vegetable jelly, etc., and there is no limit to which starch is better. Generally speaking, pea flour is used to make more.

Can jelly be made with cornstarch.

Ingredients: 100 grams of corn starch, 600 grams of water, 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, appropriate amount of salt, appropriate amount of sesame oil, 2 corianders, 3 cloves of garlic.

The steps are as follows: 1. Weigh the cornstarch and water separately for later use, 500 grams of 600 grams of water are boiled in a pot, and 100 grams are used to mix the cornstarch.

2. The time to boil water is just right to mix the starch, and it should be patiently stirred into a paste, which is water starch to put it bluntly.

3. After the water in the pot boils, pour in the water starch, stir while pouring, and keep stirring, you will see that the water starch in the pot quickly turns white, and then becomes transparent, and the whole process can not stop stirring until it bubbles.

4. The freshly cooked cold powder is very viscous, remove from the pot, pour it into a bowl and let it cool, and then put it in the refrigerator for half an hour before eating it to make it cooler.

5. Mix a sauce, add light soy sauce, balsamic vinegar, sugar, salt and sesame oil and mix well, then add garlic cloves and coriander.

6. Take out the refrigerated cold powder, demold it upside down, cut it horizontally and then vertically, cut it into the small cubes you want, put it on a plate, and pour the adjusted sauce.

Is jelly a carbohydrate.

Jelly contains carbohydrates, proteins, fats, fiber, vitamins and minerals, which can supplement a variety of nutrients to the human body. In particular, water can prevent the body from feeling dehydrated and thirsty due to heat and dryness. In addition, because the jelly is made of pure natural plant jelly grass, it has a variety of effects of jelly grass, including heat dissipation, heat clearing, blood cooling, detoxification, and also has certain medicinal value, which can be used for acute rheumatoid arthritis, hypertension, heat stroke, cold, jaundice, acute nephritis, diabetes, etc.

Is jelly a hair product?

If you are a person with gastrointestinal discomfort or gastrointestinal diseases, try to eat less, so as not to increase the burden of digestion, which may lead to abdominal distension and diarrhea, so you should pay attention to a reasonable diet.

It is best to use pea starch to make jelly, and the method is as follows:Ingredients: 50 grams of pea starch, 500 grams of water, a little oil, etc.

1. Prepare a bowl and mix 50 grams of pea starch with 75 grams of water.

2. Pour 400 grams of water into the pot, boil to 70 degrees, adjust to medium-low heat, slowly pour in the pea starch water from the previous step, and stir into the pot with chopsticks at the same time.

3. When the pot is hot to the pot bubbles, continue to stir with chopsticks and mix for three or four minutes.

4. Brush the inside of the crisper with a layer of oil in advance, turn off the heat and pour the starch paste in the pot into the crisper.

5. Put the crisper in a cool place to cool, and the starch paste will solidify into cold powder.

6. After the starch paste is completely cooled, it is upside down, which is the commonly eaten cold powder.

7. Change the prepared cold powder into strips or cut into pieces, add the prepared garlic vinegar sauce and mix well to eat.