Will white jelly corrode the iron pot? Can white jelly be boiled in an iron pot?

White jelly contains water, which will accelerate the oxidation of the iron pot.

White jelly is a famous snack in the south, its color is transparent, and it resembles jelly. And eating white jelly has the effect of cooling off, so many people love to eat it. But there are also people who buy or make their own white jelly, and find that there are dirty spots in the jelly, but they don't know why.

If the pot used is a pig iron pot that has been used for a long time, it may also be because the iron on the pot has been oxidized and polluted the powder. However, this one does not affect your health, so don't worry.

Or it may be because some people use white jelly seeds to make white jelly, and this traditional method of making it may also cause some of the jelly seeds to leak into the jelly, causing the jelly to look dirty.

Bailiangfen is a famous snack in southern China, made of raw materials such as plant Liangfen glue, the product has the characteristics of tender quality, crystal clear, refreshing and delicious, pleasant flavor, and is a good product for summer heat. The effect of white jelly is to relieve the heat and dryness caused by the climate and make the body more comfortable; The contraindication of white jelly is that eating too much will cause blood sugar to rise sharply, which will induce diabetes.

1. White jelly contains a lot of carbohydrates, which is easy to produce a sense of satiety when eaten by the human body; In this way, the body's intake of other high-calorie foods is reduced, which can play a leading role.

3. Contains natural plant gum, which can play a role in nourishing yin and nourishing beauty; Long-term consumption can beautify the skin, regulate endocrine, and be beneficial to the female body.

4. It can promote gastric juice secretion, increase appetite, invigorate spirit, and make the human body energetic.

5. Contains 80% water, which not only replenishes water to the human body, but also plays a role in promoting metabolism and moistening the intestines.

On the contrary, if the color of the cold powder boiled in the iron pot is not as beautiful as that of the aluminum pot and the stainless steel pot. Because after boiling, the jelly will be placed for a period of time, and the iron ions on it will adsorb the surface of the jelly, so it is best to use a stainless steel pot or aluminum pot when boiling the jelly, so that the jelly will be more beautiful.

White jelly does not corrode the iron pot because it does not contain corrosive substances.

Hello, according to your situation, first of all, the white jelly will not corrode the iron pot, because the acidic substances of the iron pot can corrode the iron pot, and the white jelly is not acidic, so it's okay.

In this case, the jelly is some flour substance, which will not corrode and is not corrosive.

No, it's just that the white jelly will be blue when made in an iron pot.

Jelly is also called burnt fairy grass and turtle jelly, which is a good product to cool off in summer. I often eat black jelly at home, and rarely eat white jelly.

This food is made of pure herbs, there are few artificial chemicals, and there is no need to be afraid, it will corrode the iron pot.

White jelly is easy to paste the bottom when boiled in an iron pot, it is recommended to use a stainless steel pot with a thick bottom, or a non-stick pan with a flat bottom, and it is not recommended to have a particularly thin bottom of the pot. (It is best to use a stainless steel pan with a thick bottom or a non-stick pan with a thick bottom to make cold powder.) ）

White jelly stirring techniqueThe most important step in making cold powder is to pour starch water into the pot, the process of stirring constantly, this silver orange drying process is about 5 minutes, it is recommended to use a pot that is evenly heated, and the thick-bottomed pot is not so fast to heat up and the fire is not so fierce.

In addition, it is recommended that after the water is boiled, the sharp hole is adjusted to low heat, and then stirred constantly while pouring (it is convenient to stir with chopsticks), and the starch paste slowly becomes transparent and viscous from white. You will feel the gradual resistance to stirring, and observe that the starch paste becomes completely transparent, that is, Wu Dake can turn off the heat, pour it into the container, and put it in the refrigerator to cool and solidify, the taste is better!