The most authentic way to make homemade jelly, what should you do to make your own jelly?

Steps of jelly.

The steps to make jelly are: 1 1/2 cups sweet potato flour and 1/2 cup water.

Steps to make homemade jelly: 2-2 Stir the jelly into a thin paste.

Steps to make homemade jelly: 3 3 two cups of water to a boil.

Steps to make homemade jelly: 4 Dilute the paste in boiling water while stirring.

Steps to make homemade jelly: 5 5 stir until transparent.

Steps to make homemade jelly: 6 6 Then pour on a plate and let cool.

Steps to make homemade jelly: 7 7 put in the refrigerator for 2 hours.

Steps to make homemade jelly: 8 8 pour out the jelly.

Steps to make homemade jelly: 9 9 Cut into strips and place on a plate.

Steps to make homemade jelly: 10 10. Heat a pan, put oil and fry the peppers and garlic.

Steps to make homemade jelly: 11 11 Before turning off the heat, add the chili powder, stir, turn off the heat, add soy sauce and sesame oil, and then pour the jelly.

Homemade jelly. Process jelly.

The taste is spicy.

Duration: 30 minutes.

Difficulty beginner primer.

Ingredient main

Mung bean starch 100g 3 servings.

Excipients others

Coriander to taste. Fireworks room.

The weather suddenly became hot, and I suddenly wanted to eat cold noodles. It's just that in view of the current food safety problems, I naturally don't trust the cold powder on the market, who knows what is added to it. I wanted to eat, so I had to bother myself and be self-reliant at home.

I read some recipes for making jelly, and I don't feel troublesome, but I searched all the supermarkets around me, but I couldn't find the mung bean starch needed to make jelly. Some people say that you can use sweet potato starch or cornstarch instead, I think I'll give it a try, who makes me greedy.

The practice of homemade jelly.

Step 1

Use 1 part of water to dissolve the starch into water starch first.

Step 1

Put 4 parts of water in a pot and bring to a boil, and slowly pour the starch water into the boiling water.

Step 1

While heating, stir constantly with a spoon until the starch paste becomes transparent and there is no more milky cornstarch, scoop it up with a spoon and flow it down into flakes, and turn off the heat with small bubbles in the pot.

Step 1

Pour the boiled batter into the lunch box and place it in cold water to cool and solidify naturally, or you can put it in the refrigerator to refrigerate.

Step 1

Separate the formed jelly from the lunch box and buckle it upside down.

Step 1

Cut into thin strips or thin slices.

Step 1

Use coriander, garlic, fresh soy sauce, sesame oil, salt, sugar, vinegar, chili oil and other condiments to mix according to your own taste, pour on the cold powder, and mix well when eating.

Step 2: Pour the remaining 600ml of water into a pot and heat it.

Step 3: Slowly pour the starch paste into the pan, stirring as you pour.

Step 4: After the starch paste is boiling, turn the heat down and continue to stir until the batter is transparent and begins to bubble.

Step 5: Pour the finished starch paste into a mold (a pot or bowl is fine) and let it cool. (After cooling, you can also put it in the refrigerator to refrigerate, or put it in cold water to soak for a while, which can make the jelly taste more cold.) ）

Step 6: Start preparing the ingredients. Take four or five cloves of garlic, peel them, put in half a spoon of salt and mash them into a puree, then put them in a bowl, pour in 30 ml of water, and mix them into garlic juice for later use.

Step 7: Pour a little oil into the pot, after the oil is hot, put in 1 tablespoon of tempeh and stir-fry to make it fragrant, then put in 1 spoon of chopped Pixian bean paste and stir-fry the red oil, then put in 1 spoon of Sichuan pepper powder and stir-fry evenly, then turn off the heat, and put the sauce out of the pot for later use. (Pixian bean paste must be chopped and then fried, so that the taste is good.)

Step 8: Put the peanuts in the preheated oven and bake them at 180 degrees for 15 minutes (you can also put the peanuts in the pan and fry them, this is as convenient as you like). Then peel and roll into chopped peanuts for later use.

Step 9: Take an empty bowl and add 2 tablespoons of vinegar, 1 tablespoon of light soy sauce, half a tablespoon of sugar, a little chicken essence, and a little sesame oil to make a sauce for later use. As shown in the picture, all the ingredients are ready, including garlic juice, sauce, sauce, crushed peanuts, small red pepper segments, and chili oil.

Step 11: Take a large bowl, put in the chopped cold vermicelli, then add all the ingredients in turn, and finally sprinkle a little chopped chives and serve.

Ingredients: starch, water, cucumber, chives, garlic, millet spicy, light soy sauce, balsamic vinegar, salt.

Cooking steps: 1. First mix well with 1:1 starch and water, you can use cups of the same capacity to hold a cup of starch and a cup of water respectively, and then mix and stir evenly into a fine water starch.

2. Then pour 5 cups of water into the pot, of course, the cup here is still the same capacity cup as the above, and then boil the water until it seems to be open, bubbling but not yet open, turn to low heat, stir the starch water evenly and pour it into the pot, stir while pouring, turn to medium heat, and keep stirring until the starch water becomes completely transparent.

3. Pour the starch paste into a clean container, shake it up to make the surface flat, then dry for 15 minutes, dry until it is warm, cover the lid, and put it in the refrigerator until solidified.

4. The jelly is ready, cut into strips and put in a bowl, then add shredded cucumber, minced garlic, minced chives and millet spicy rings, add light soy sauce, vinegar and salt and stir well to eat.

Hot and sour fried cold noodles ingredients: a piece of cold powder, an appropriate amount of bean paste, 1 green onion, 1 garlic, 2 dried chilies, a small amount of soy sauce, and a small amount of light soy sauce. Method:

1. Cut the jelly into 1 cm to 2 cm cubes. 2. Finely chop the green onion and garlic and cut the dried chili into small pieces. 3. Pour soy sauce, light soy sauce, chopped green onion and minced garlic into a bowl and stir to make juice.

4. Heat the oil in a pot, stir-fry the dried shallots, garlic and chili peppers, then add a spoonful of bean paste and stir-fry over medium low heat until fragrant. 5. Add the chopped cold powder and stir-fry evenly. 6. Pour in the prepared juice, cover the pot over medium-low heat and let it simmer for a minute, and stir-fry halfway to prevent the pot from sticking.

7. After one minute, add salt and stir-fry for a while, then sprinkle with chopped green onions.

First of all, we prepare some fresh glutinous rice noodles, and then prepare some white noodles, put them in a pot, boil and put them in the refrigerator to refrigerate to make a very delicious cold powder, we mix it to eat, it is particularly delicious.

Hello, I have seen your question and am sorting out the answer, please wait a while

Hello dear! 1. Prepare the ingredients: white jelly powder, white sugar.

2. Put the sugar in a bowl, add 30 grams of boiling water, and mix into syrup. Set aside to cool and set aside. 3. Take 50 grams of white jelly powder, put it in a bowl, and add 50 grams of water.

Stir with a spoon to form a cold paste. 4. Clean the pot, add 500 grams of water, and bring to a boil over high heat. 5. Then slowly pour the white jelly paste into the pot.

6. Stir with a spoon while pouring. Make into cold powder water. 7. After stirring well, pour the cold powder water into a deeper container.

I use a large bowl. 8. After putting it aside to cool, it will condense after two hours. 9. Pour the condensed powder onto a plate.

10. Use a knife to cut the jelly into strips, and then cut it into pieces. 11. Scoop a tablespoon of syrup and pour it over the chopped white jelly. 12. Scoop another tablespoon of sour plum juice and pour it on the white jelly, and the white jelly is ready.

Serve it on a plate and enjoy the food, sweet and sour.

Method 2 Add 20 kg of warm water and 40 grams of alum per 10 kg of starch. After blending evenly, then flush into 45 kg of boiling water, stir while punching, so that it is evenly heated, after washing, it is poured into the box sleeve respectively, flatten the surface, take it out after cooling, and divide it into blocks with a knife according to the specifications, that is, the finished product.

Quality standard: 200 grams of finished products weighing 150 160 grams per piece of starch per 5 kg can be made. It is required that the size and thickness are uniform, the bottom plate is smooth, there is no lack of corners, no breakage, and elasticity.

Cut the small red pepper into sections, slice the garlic and set aside, add water to the sweet potato powder and stir into a thin paste, pour boiling water into a bowl, pour in the thin paste and stir into translucent, pour it into a bowl and let it cool, put it in the refrigerator for 2 hours, fry the sauce and set it aside, take out the cold powder and cut it into slices, pour the adjusted sauce on the cold powder, and sprinkle the small red pepper segments.

First of all, you need white jelly, according to the brewing ratio of white jelly, for example, 10 grams of powder and 100 grams of water, the water should be hot water 100, stir and let it cool, you can do it.

Whatever flavor you want, you can add it during the stirring process.

Generally, when you buy materials, there are tutorials.

Add sweet potato cornstarch to the bowl, two cups of cold water, stir the water and cornstarch fully, add a spoonful of salt and a small amount of alkali to the water starch, add cold water to the pot, pour the water starch into the water, boil slowly over low heat, keep stirring the spoon, the water starch will become more and more viscous with the increase of temperature, until the pot keeps bulging, the sweet potato flour will boil, and finally it can be cold and solidified.

If you want to make jelly, you can buy some white jelly. After that thing is flushed and charged, it solidifies at that time, and he is hot water or something, which is quite difficult to find anyway, you can look at the manual. That's all for sale.

How to make jelly:Ingredients: 50 grams of mung bean plum starch; 750 ml of water.

Excipients: vinegar 5 grams; light soy sauce 5g; 5 g minced garlic; 5g minced green onion; starch 3 g ; cucumber to taste; Chili oil to taste.

1.Put 50g of mung bean starch in a bowl, add 250ml of cold water and stir well.

2.Put 500ml of water in a pot and bring to a boil, add 3g of starch and stirred starch paste.

3.Reduce the heat to low and stir quickly against the bottom of the pot.

4.Place in a bowl and let cool.

5.Put 5g of vinegar, 5g of light soy sauce, 5g of minced garlic and 5g of minced green onion in a bowl and stir well.

6.Put the cooled and fragrant cold powder into the plate with a flower knife, drizzle with seasonings, and an appropriate amount of cucumber and chili oil.

The production method of authentic cold powder, in the life list, come to a bowl of cold cold cold powder in summer, the whole person is in good spirits, maybe more people are buying cold powder outside to eat, a few people will make it themselves at home, below I have sorted out the production method of authentic cold powder.

One bowl of starch and six bowls of water make delicious cold noodles

Prepare pea starch.

Pour into a small bowl, close to a level bowl. I measured about 115 grams when I made it.

Pour the small bowl of starch into another large bowl, then fill the small bowl with water (about 180 grams) and pour it into the large bowl, which is the ratio of one bowl of starch to one bowl of water, and stir the starch into a slurry.

Add 5 small bowls of water to the pot and heat the water until it bubbles.

Pour in the batter and stir quickly.

When the batter is getting more and more viscous and close to transparent, cover and cook for one to two minutes, be sure to simmer on low heat and observe at all times to prevent the pan from sticking.

Pour into a suitable container and let it cool before demolding, about two hours.

Shredded, sliced and diced, with cucumber shreds, poured with some garlic juice, sesame sauce, chili oil and other sauces are very delicious, this spatula is very easy to use when buying starch.

Preparation of white jelly

First, add some cold water to stir the white jelly into a paste.

Add boiling water to the mix, stirring as you go.

Bring water to a boil in a pot and let cool.

Put it in a basin and let it cool, or you can put it in the refrigerator to refrigerate.

This is two hours after putting it in the refrigerator, it has become jelly-like, you can add sugar or honey to eat, and you can add raisins, crushed peanuts, crushed hawthorn or watermelon cut into small pieces at home, which is super delicious!

How to boil out smooth and tender roasted fairy grass black jelly

I put 2 boxes of powder today, a total of 100 grams. Start adding 400ml of water to the grinding and stirring.

The powder should be stirred into a pulp, there should be no pimples, and we need to be patient here, we use chopsticks to break up the powder balls inside. You can also use a whisk to stir, and after stirring, sieve it to make it more delicate. You can choose the method that suits you.

After stirring, it is like running water, and there are no lumps.

Add 2300ml of water to the pot, bring to a boil, pour in the batter, stir clockwise, and turn off the heat until it is boiled again. Then don't move and wait for the black jelly to rest for a few minutes.

Then knock off this layer of powder on the surface.

Then stand still for a few minutes, a small part of the skin will appear, and then knock it off again, but the surface of the key will be smoother, as shown below.

Finally, when it is cold, put it in the refrigerator for 2-3 hours, and then add honey, syrup, or condensed milk to flavor it [pleasant].

My family likes to add syrup directly, which is to boil syrup with our borneol sugar and water.

The final hardness of the cold powder is related to the amount of boiling water in the back, I generally adjust it around 2000-2300 ml, this time I added 2300 ml of water, which is relatively thin and soft, poured into a disposable cup, and the children drank a cup after sucking, like eating jelly. If you like a harder taste, put 200-300ml less water.

You can also add taro balls.

Here's how to make homemade jelly::

Ingredients: 150 grams of pea starch, 900 grams of water.

Excipients: 1 handful of coriander, 1 cucumber, 1 tablespoon light soy sauce, 4 garlic cloves, 1 tablespoon of seafood soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, 2 tablespoons of chili oil.

Steps: 1. Mix the pea flour with about 300 grams of water and stir.

2. Put the remaining about 600 grams of water into the pot and boil Lu Yin, turn to low heat, slowly pour the stirred pea powder into the pot, and keep stirring in one direction.

3. Stir until the pot is boiling, the slurry turns gray-white, and small bubbles appear, then turn off the heat.

4. Find a container of the right size, pour the boiled pea morning bean flour liquid into the container and put it warm before you can put it in the refrigerator for two hours before eating.

5. Wash the cucumber and coriander, cut the cucumber into shreds, cut the coriander into sections, and set aside.

6. Light soy sauce, minced garlic, 1 tablespoon soy sauce, 2 tablespoons vinegar, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons chili oil, stir together.

7. Take out the refrigerated cold powder cube and cut it into strips.

8. Add coriander and cucumber shreds, pour the seasoned sauce, and mix before eating.