How to make pea jelly to be strong, how to make pea jelly delicious?

1) Slowly add the flour to the water, knead it into a smooth dough, cover it with a thin cloth and let it rise for 40 minutes. 2) Put the dough in a basin, pour about 100ml of water each time, and knead the dough as if you were washing clothes. 3) Wait until the batter is white, pour the water into another large basin and repeat 6 times until the batter is completely clear, and only the gluten remains.

Gluten can be steamed and cut into pieces with cold skin, which is very nutritious. 4) Set aside the good gluten, leave it in the pot for 30 minutes to steam, and then cook. 5) Stir the thick batter underneath to combine.

6) Be sure to stir the batter well. 7) Brush a layer of oil on a flat plate, pour in a spoonful of batter, steam on high heat for about 2 minutes, and take it out immediately after the dough is transparent. Lightly grease the steamed skin to prevent it from sticking, and cut it into strips on a cutting board.

8) Cut some cucumbers, add some chili oil, OK

Today I will share with you the process of making pea jelly, and the jelly made in this way is smooth and smooth.

The jelly is simple to prepare, and it is even easier to make, and it takes less than ten minutes to master the essentials, so I will share the process of making it, and I will share the essentials with you one by one.

Ingredients: pea flour (sweet potato starch, potato starch is fine, except corn starch), water, chili oil, vinegar, soy sauce, salt.

Production process: 1. Prepare water and pea starch, the ratio (1:5), I am directly such a small bowl of starch, and then add five small bowls of cold water, the hardness of this ratio is just right, friends who like the cold powder is slightly harder can increase half a bowl of water less, and the soft cold powder can add half a bowl of rice.

Personally, it is recommended that if the jelly is too soft, it is not easy to stir after molding, and it is easy to break the knot if you stir it slightly.

2. Put the water and pea starch in a large container, put an appropriate amount of salt, and stir constantly to dissolve the starch under the container. In addition, prepare a clean container in advance, such as a large bowl or a small basin, put a little water in the bowl, and use it with hot cold powder later.

3. Prepare a pot, I usually use the pot with noodles, it is recommended that the bottom of the pot be less thick, so that the temperature is well controlled, and pour the dissolved starch water into the pot.

4. Turn on medium-low heat, then use a spatula to start stirring slowly in the pot, after the starch water is boiled, turn to low heat and continue to stir, stir until the starch in the pot turns green, and you can turn off the heat when it is very viscous. Starch water becomes transparent from dilution very quickly, so keep stirring, especially the bottom of the pot, it is easy to stick and burn, the first time to do it is recommended that the fire must be small, don't be in a hurry to keep stirring.

Fifth, the container that has been washed in advance, a little water has been put in the bowl in advance, so directly pour the boiled hot cold powder into the easy, don't pour it too full, pour it in several containers. Don't move the container with hot jelly, just let it slowly stand still and cool down, if you move around, the jelly is easy to layer or break into small pieces.

Speaking of which, I will also share with you the seasoning ratio that I usually like to mix with cold powder Vinegar and soy sauce (1:1) Friends who like to be a little sour can add a little more vinegar, and then sprinkle a little salt, because the soy sauce is put in front, so after tasting it, put some salt, and finally pour oil and spicy seeds, and the beauty begins to sneer, and you can also match some cucumber shreds or carrot shreds The color is more beautiful and delicious.

First of all, stir the pea starch into a paste with water, you can put some salt in it, and then pour the stirred paste into the pot, keep stirring, be sure to keep stirring, and then stir it into a semi-coagulated state and put it in the container, put it in a coagulated state, and then cut the coagulated pea starch into small pieces, and then put in the sauce you like to eat, and a delicious pea jelly is ready.

First add an appropriate amount of flour, salt, sugar, and water to a bowl, stir well, then put it on the pot, add an appropriate amount of peas to it, and steam it for a while.

How to make pea jelly? Prepare a bowl of pea flour in a small bowl, add water and stir it into no particles, add five bowls of water to the pot, keep stirring evenly, take out the grate at home, and it can be baked after a leak.

How to make pea jelly? Prepare a bowl of pea starch, a bowl of mountain spring water, stir well, put it in a pot and stir well, then draw and stir well to eat.

The finished cold bean flour is beaten into pieces and put into a bowl, the most important of which is the seasoning, put in light soy sauce, chili oil, coriander, sesame oil, and you can add a little peanuts at the same time, so that the cold bean flour mixed out is the best.

A delicious hot and sour jelly is given to everyone, the sauce is the key, and everyone should remember the ingredients.

OK. The peas are ground into powder, which can be eaten as pea jelly, and it tastes great with some seasonings.

Yes, the pea jelly is very delicious, use pea flour and water in a certain proportion, after the adjustment, then add an appropriate amount of water to the pot, pour in the adjusted pea powder after the water boils, stir while adjusting, foam for a few minutes, add the cold seasoning, and it's good.

I don't think it's okay to make jelly with pea flour because jelly made with pea flour is not tasty, and it doesn't have that real taste.

Ingredients: 1 cup pea starch, 1 cucumber, 6 cups of cold water, 2 chives, 1 garlic, 2 spicy millet, appropriate amount of vinegar, a little light soy sauce, 1 teaspoon of salt.

1. Prepare pea starch and cold water, and then prepare two cups of the same size;

cup pea starch, 1 cup cold water;

3. Put pea starch and 1 cup of cold water into a large bowl, at first the starch will be lumpy at the bottom of the bowl, stir gently, mix evenly and set aside;

Put a cup of water into a boiling pot;

5. Boil to a state close to slight boiling, bubbling but not completely open;

6. Turn to low heat, re-stir the starch slurry, pour it into a pot of boiling water, and stir constantly while pouring; Turn to medium heat and stir constantly until the starch paste is completely transparent, remove from heat;

7. Pour the starch paste into the box, refrigerate it in the refrigerator for 1-6 hours, and wait until it is completely solidified;

8. When the time is up, demold the refrigerated solidified pea jelly;

9. Cut into thick or thin strips with a knife and serve.

Homemade pea jelly.

Ingredients: pea starch.

50 grams of excipients.

Cucumber: a pinch of carrots: to taste.

Seasoning water: 300 grams of light soy sauce: appropriate amount of sugar: appropriate amount of vinegar: appropriate amount of salt: appropriate amount of sesame oil: appropriate amount of chili oil: appropriate amount of garlic paste: appropriate amount of white sesame seeds: appropriate amount.

Step by stepClick on the step to enter the kitchen mode.

1 Generally, there are two methods of jelly introduced on the Internet, one is to directly mix the starch with water and heat it until it is transparent, and the other is to dissolve the starch into a paste with a small amount of water, and then pour in the starch paste after boiling water. I have tried both methods, but when the starch is boiling, the change is very fast, the stirring speed cannot keep up, it is easy to have uneven texture, uneven surface, and a large number of bubbles, and it is easy to burn your hands if it is not good.

So I improved it myself, it should be better to operate, and it looks good. However, the process diagram was negligent during the experiment, but it is very simple, and everyone should understand it at a glance.

Weigh the starch. 2. Mix with water in a small pot and stir well, heat over low heat, and stir continuously until a small amount of transparent solids appear, remove from heat. Put a small pot in a steamer and steam over high heat for 5 minutes.

3. Take out the small pot, cool it at room temperature, use a small plastic knife to draw a circle along the edge of the pot, and buckle the cold powder to the cutting board.

4Cut into your favorite size, add all the seasonings and mix well.

1.Mix 50 grams of pea starch with 60 grams of water and set aside.

2.Add 450 grams of water to a pot and bring to a boil.

3.Step 2: After the water boils, turn to low heat, pour the pea water from step 1 into the pot, quickly stir it for more than ten seconds, see the picture above, boil and turn off the heat after bubbling. Bring to a boil and turn off the heat. Bring to a boil and turn off the heat. I say this three times, and it's very important.

4.After pouring out, the plastic wrap can be removed from the mold after cooling at room temperature or in the refrigerator (without covering the plastic wrap).

5.After cooling, take it out and press it on the periphery of your hand for easy removal.

7.Stir-fried or cold salad can be used (cold salad with minced garlic is delicious).

8.Fried with bean paste (because there are children who eat it, I rarely give him cold salad).

Pea flour to make gluten cold noodles need to prepare ingredients: pea flour, light soy sauce, balsamic vinegar, salt, sugar, monosodium glutamate, sesame oil, garlic water, mustard, dried tofu, coriander, shrimp skin, red pepper. It is divided into 5 steps, and the following is the detailed operation of making cold powder from pea flour:

Step 1: Stir.

Pour a cup of water and a cup of powder into a bowl and mix. The starch will sink to the bottom and stir it with chopsticks.

Step 2: Cook until transparent.

Pour four and a half cups of water into the pot, bring to a boil, pour the well-stirred pea flour water into the pot, and stir constantly with chopsticks. to transparent and clumpy-free.

Step 3: Seasoning.

Add light soy sauce, balsamic vinegar, salt, sugar, monosodium glutamate, sesame oil, garlic water, mustard, dried tofu, coriander, shrimp skin, and red pepper to the bowl and stir well.

Step 4: Cut into cubes.

Pour into a container. Let cool and cut into slices or cubes.

Step 5: Done.

Add seasoning and serve.

Bowl of bean flour to make cold noodles gluten practice such as missing stare and down:Ingredients: pea flour, water, salt, etc.

1. Pour a bowl of pea flour, a bowl of water, and a small spoon of salt into a large bowl, and stir with chopsticks until there are no particles.

2. Pour five bowls of water into the pot, boil until small bubbles bubble and add the prepared slurry.

3. After getting out of the pot, stir constantly, stir until it bubbles, turn off the low heat and stir for another 5 minutes.

4. After five minutes, pour it back into a large bowl and let it cool naturally.

5. Cut the cooled jelly into strips.