What is the jelly made of How is the jelly made

1) Prepare mung bean starch and sell it at Korean stores and some Chinese stores. Put 1 2 cups of mung bean starch into a small pot, and then use the same measuring cup to pour 6 parts of cold water into the small pot, that is, the ratio of starch to water is.

1:6, it doesn't matter what tool you use to measure it, just get the proportions right. Also, regarding the ratio, some people like 1:5, some people like 1:7, and I, take the middle, use 1:6

2) Mix the starch and cold water to stir 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.

3) Pour the heated mixture into a container and let 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.

The cooled jelly is cut out on the cutting board where the cooked food is cut, cut into your favorite size, and placed in a container.

Mix with your favorite seasoning I like spicy food, so I put green onions, garlic, light soy sauce, sesame oil, salt, vinegar, and chili oilIt's delicious.

Learn this jelly, and you can also go out of the stall.

Jelly is how to do one

Materials:

100 grams of sweet potato starch or mung bean starch 500 grams of water Salt, vinegar, soy sauce, sesame oil Chopped chili peppers (can be bought chili sauce) Cucumber Shredded carrots Garlic (minced).

Method:

1 .Stir the water and sweet potato starch well, steam it through the water (stir constantly when steaming to prevent the starch from sinking to the bottom), steam it, and immediately put it in cold water to cool down quickly, so that the elasticity of the cold powder is better.

2 .The jelly was upside down on the board (it was hard to pour it out of the stainless steel bowl when I made it, and then I used chopsticks to make a circle around the bowl before pouring it down.) )

3 .Cut the jelly into shreds or slices, add all the ingredients and mix well, and you're ready to go!It will be more refreshing to put it in the refrigerator in the summer!

Jelly is how to do two

Ingredients:

3 young corns.

Method Steps:

1. Turn the prepared tender corn into corn kernels, wash and set aside; Wash in a soymilk machine and set aside.

2. Put the corn kernels into the soymilk machine to beat into juice, and put the corn kernels in about 7-8 cups of the measuring cup of the soymilk machine, and then add water to the highest water line. (My soymilk maker is.)

3. Beaten corn juice:

4. Use the soymilk machine strainer to filter out impurities, I use gauze to filter, and the speed is fast.

5. Filtered juice:

6. Let stand for about 1 hour, and gently filter off the juice on it.

7. Filter until there is a little more powder water, stir the powder water evenly and set aside.

8. When filtering, boil an appropriate amount of boiling water in the wok.

9. After the water boils, slowly pour the stirred powder water into the boiling water pot.

10. Keep stirring after all the powder and water are in the pot, otherwise it will solidify.

11. Stir until the pot is foamed, the cold powder is drawn, and it is sliced.

12. Turn off the heat and pour into a small container to cool.

13. When the cold powder is ready, mix it cold according to your own taste.

1. It is mainly made of starch (sweet potato, potato, and bean starch).

2. Put 1 kg of starch and 10 kg of water into the pot, stir and heat while stirring, stir until the juice becomes viscous, add 30 grams of alum and a small amount of food coloring, stir well and boil for a while, when the stirring feels relaxed to indicate that it is cooked, you can pour it out of the pot into the container prepared in advance, and it is ready after cooling.

3. Soak each kilogram of rice and peas in water and drain them, add kilograms of water, grind them into a pulp, grind them into a pulp, the finer the grinding, the better, and the soybean milk needs to be filtered out of the bean dregs. Take another kilogram of pea flour and mix well with a small amount of water. Take a large pot, add 5 kg of water, then add 25 grams of alum powder and a small amount of food coloring, stir well, boil and pour in soybean milk.

Put rice milk and soy milk together, heat them over a slight heat, stir until cooked, pour them into a container from the heat, and let them cool to become cold powder.

4. Jelly - mung bean flour: Cook on the fire according to the ratio of powder and water 1:6, be sure to stir constantly! Otherwise, if the stirring is not even, the small dough will not be delicious. Until the boiling is done and the color becomes translucent, you can turn off the heat and cool.

5. Pay special attention and be careful not to burn when boiling, it will bubble. When it has cooled sufficiently, you can take out the slices (or slices) and mix cold.