How to make sweet potato starch jelly, how to use sweet potato starch to make jelly

The ratio of sweet potato starch to water is 2:1, and the jelly produced in this way is very successful......

2. Add 400g of water to the milk pot and bring to a boil.

3. After the water boils, pour in the stirred sweet potato starch water and stir quickly.

4. Stir for about 3 minutes and turn off the heat.

5. Pour it into a container, let it cool and put it in the refrigerator for better taste.

6. Take it out after refrigeration and buckle upside down.

7. Add some chili oil and salt, fry some peanuts, chop green onions, and pour them on the cold powder.

Material: Main material.

100 grams of sweet potato starch.

Seasoning light soy sauce. 35 g sesame oil.

15 g chili oil.

15 grams of water. 450 grams.

Preparation of sweet potato jelly.

1.Sweet potato cornstarch is poured into a container, and sweet potato cornstarch generally has small bumps. It doesn't matter 2Pour 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 bottom5Stir over medium-low heat.

6.Stir until it changes color and then pour it into a container, and after cooling, you can put it in the refrigerator and pull 7Take 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, etc., also put in the cooking skills.

1. The ratio of sweet potato jelly must be 1 for powder 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 cold powder more assured.

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

Delicious Lodge: Today I will share with you the traditional sweet potato starch method. Then use sweet potato starch to make sweet potato jelly and sweet potato vermicelli, which are handmade, particularly pure, without any additives. It's very simple, and you don't have to go out and buy it.

The ratio of sweet potato starch to water is 2:1, and the jelly produced in this way is very successful......

How to make a loose stool to grind sweet potato starch jelly, sweet potato jelly is a very famous food snack in Sichuan, sweet potato jelly is soft and smooth, moderate taste, pull back noodles, more tendon than pea jelly, and there is no alkaline taste of rice jelly, so how to make sweet potato starch jelly?

Add six bowls of water to one bowl of sweet potato starch and stir well.

Pour it into the pot, don't put the starch that hasn't melted at the bottom into the pot, and don't want the last slag.

At first, the heat can be slightly higher, keep stirring, and when it is thick, turn to low heat, and stir quickly to prevent the pot from sticking.

Stir until the starch color becomes transparent, then turn off the heat, put it in a bowl, and let it cool.

Attach a diagram of how the starch changes in the pan.

1 bowl of sweet potato starch, the bowl is just a measuring tool, in order to be the same as the proportion of water, choose the same measuring tool.

A bowl of starch, a bowl of water, add a small amount of salt and stir well. Add 5 or 4 bowls of water to the pot and boil until there is fish soaked in water on the side of the pot, then pour the stirred starch water into the pot evenly, and then stir clockwise.

When the starch water in the pot becomes transparent, turn off the heat, pour it into a clean container, and cool.

Personal suggestion, natural cooling, can be put in the refrigerator for a short time.

Cut into small pieces, pass through with ice water, add various seasonings such as soy sauce, vinegar, sesame oil, and stir, and you can eat. This is in a state of natural cooling. The finished product has good flexibility, transparency and soft taste.

This is the state of the refrigerator, the coagulation is relatively good, the translucent state, but the flexibility will be weakened. It's up to personal taste.

Put 100 grams of sweet potato starch into the main pot of Xiaomei.

Set the speed of 10 for 5 seconds, polish finely, scrape the powder from the wall of the pot and the lid into the bottom of the pot, and add 400 grams of water.

Set the temperature for 8 minutes varoma speed 3, when the time is up, pour into a large bowl.

Pour out after cooling.

Cut into strips and beat the seasoning.

Good Q 1 bowl of sweet potato flour.

Soak 1 bowl of sweet potato flour in 5 bowls of water for half an hour, so that the soaked sweet potato flour looks more lubricated.

Pour out 4 bowls of water, that is, the layer of yellow water on top of the sweet potato flour, and the soaked sweet potato flour has precipitated.

Add 2 bowls of water and stir well for later use.

Add 1 bowl and a half of water to the pot, put half a spoon of salt, **60 or so, that is, there are small bubbles in the pot, pour in the stirred sweet potato paste without particles.

The starch is easy to solidify and paste the pan, so stir constantly.

The bucket should be stirred constantly, and the color of the solidification at the beginning is white.

The fully solidified sweet potato jelly is darker in color.

The bowl containing the jelly should be greased before the coarse defect, and the boiled jelly should be poured in while it is hot. Cool for a while, put in the refrigerator for about 3 hours.

The bowl is oiled mainly for good demoulding.

I can't help but want to eat it, and I made chili oil.

Cut a bowl of cold powder, QQ bullet is strong.

Add a little shredded cucumber, add a spoonful of chili oil, and drizzle with a spoonful of tahini, garlic, salt, light soy sauce, and favorite peanuts.

Do you have an appetite?

On a hot day, I lose my appetite, and a bowl of cold noodles will relieve the heat and endure hunger.

Here's how sweet potato starch is made into jelly::

Ingredients: 1 cup of sweet potato starch, 4 cups of water, non-stick pan, soy sauce, vinegar, Sichuan pepper, cooked oil chili, sugar, salt, chopped green onion, chicken essence, bowl, pot, etc.

1. Prepare ingredients: sweet potato starch.

2. Pour 1 cup of sweet potato starch into a bowl, add 4 cups of water and stir well. Stir more, because the sweet potato starch has particles, and most of the particles will dissolve after the time is stirred.

3. Put a small pot under the colander, pour the sweet potato starch water stirred by Shenyan into the colander, and filter the granules. Wait for the water in the colander to drain, use the spoon to press the particles in the funnel, and then use the sweet potato flour water below to flush down the colander until it all dissolves.

4. Pour all the melted sweet potato starch water into a non-stick pan and cook over low heat. The process of boiling is stirred and turned with a shovel, especially the more the starch begins to solidify, the more laborious it is to stir, but it is necessary to stir hard and quickly, so that the cold powder of the pot will not be paste, until the viscous starch is all boiled to a transparent and filial piety shape, turn off the heat.

5. Put the boiled cold powder into a bowl. Rent a bridge.

6. Put the bowl with the cold powder into a basin with cold water, separate the water, cool the cold powder, and leave it for 2 to 3 hours, the cold powder will be cold and not sticky.

7. Pour out the cold powder, cut it into thin slices, add soy sauce, vinegar, Sichuan pepper, cooked oil chili, sugar, salt, chopped green onion, chicken essence and other seasonings and mix well, and you can eat.