The pea jelly I made myself is very bitter

There may be two possible reasons why the self-made pea jelly is bitter:

1.Ingredient problems, it may be that the pea flour used is not of good quality, or the peas are not properly processed during processing, resulting in a bitter taste.

2.Production problems, if not heated enough during the production process, or not cooled enough, can also cause the pea jelly to become bitter.

The following is a list of the steps for making pea jelly for your reference:

Ingredient list: 1 bowl of pea starch.

6 bowls of water. Light soy sauce, balsamic vinegar, five-spice powder, black pepper powder, oyster sauce, chicken essence, salt, sugar.

Garlic to taste. Chopped green onion to taste.

Production Steps:1Mix the pea starch and water in a ratio of 1:6 and stir well.

2.Bring 5 bowls of water to a boil, then reduce the heat and slowly pour the pea starch liquid into the pot while stirring constantly.

3.Heat until the starch liquid becomes clear and bubbling, continue to cook for a few minutes, then turn off the heat.

4.Pour the boiled pea starch liquid into a container, cool and place in the refrigerator for a few hours.

5.Take out the refrigerated pea jelly, add light soy sauce, balsamic vinegar, five-spice powder, black pepper powder, oyster sauce, chicken essence, salt, sugar, garlic paste and chopped green onion according to your taste, stir well and serve.

If the pea jelly made by following the above steps is still bitter, you can try replacing it with a higher quality pea starch or using fresh, high-quality pea starch. At the same time, in the process of heating pea starch liquid, it is necessary to ensure that it is fully heated, and use medium-low heat to avoid excessive heating and resulting in a bitter taste.

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.

There are two main reasons why pea flour may have a sour taste when making cold powder:

1.In terms of ingredient list: it may be a problem with the pea flour or water chosen.

If pea flour is not stored properly, it is easy to breed bacteria, causing pea flour to deteriorate and become sour. In addition, a sour taste may also occur if the pea flour used is expired or damp. In addition, if the water used to make the jelly is not fresh or contaminated, it may also cause the jelly to have a sour taste.

2.In terms of production steps: If you do not master the heat during the production process, or if you stir unevenly, it may also cause the jelly to have a sour taste.

For example, during the heating process, if the heat is too high or the heating time is too long, it may cause the starch in the jelly to break down into sugar, which will cause a sour taste from the shivering.

The following are the steps to make pea flour to make jelly:

Ingredient list: 100 grams of pea starch.

Water (1:6 or 1:7 for starch to water).

Salt to taste. Steps:

1.In a large bowl, mix the pea starch with an appropriate amount of water and stir well to form starchy water.

2.Pour the remaining water into the pot, mix the water and starch water in a ratio of 1:6 or 1:7, turn on medium heat, and stir constantly with a spoon, it will become difficult to stir slowly.

3.Continue to stir until the jelly changes color and becomes transparent, turn to low heat when there are big bubbles, and then stir for about 1 minute to turn off the heat. Pay attention to increase the frequency of stirring to prevent the bottom from being mushy.

4.Prepare a container, soak it in cool boiled or purified water, or brush it with a layer of oil, scoop the cooked cold powder into the container, shake it a few times, let the cold powder evenly spread in the container, and wait for it to cool.

5.After cooling, remove the jelly, cut it into a suitable shape and put it on a plate for later use.

6.Prepare the seasoning and mix together the appropriate amount of salt, vinegar, soy sauce, chicken essence and other seasonings.

7.Put the chopped cold powder into the seasoning, stir well and serve.

The above is the production steps of pea flour to make cold powder, pay attention to grasp the heat and stir evenly during the production process, which can avoid the sour taste of cold powder.

I estimate that the pea jelly you made may not be in the refrigerator, because the temperature is quite high in summer now, after it is ready. Cool it down to room temperature and then put it in the refrigerator, and then take it out of the refrigerator when you go. In this way, there should be no problem with the old Han.

If you encounter sourness, you must not eat it, and your body is important.

If you don't put it in the refrigerator now, the pea jelly will change its flavor the next day.

1. Pea powder can be made into cold powder, pea cold powder, is a midsummer snack in Yunnan, the middle-aged and elderly people in Kunming mention pea cold powder will evoke the warmest memories of teenagers, and it is still a summer cold food with family taste. Its finished product is sour, sweet, numb, spicy, fresh and fragrant, especially loved by teenagers.

2. Mix the dried pea powder and purified water in a ratio of 1:6, and then stir it constantly with chopsticks, and slowly pour it into the pot before the water stops, float off the water surface, and filter out the impurities that sink to the bottom;

3. Pour it into the pot, stir constantly on a simmer to let it heat evenly, and wait until it becomes a transparent paste and begins to bubble, then pour it into the prepared container;

4. Leave it at room temperature for 4-5 hours to let it collect water naturally. If you like to eat cold, put it in the refrigerator and ice it for a while. Take out the jelly block upside down and cut it into thin strips, small pieces and other arbitrary shapes with a knife or a special rub for rubbing jelly;

5. Mix all ingredients into juice, green onion foam + ginger foam + garlic paste + vinegar + soy sauce + salt + chili oil + pepper noodles + monosodium glutamate + mustard quietly sold + crispy soybeans. Mix well and pour on top.

Summary. If it is not stored properly such as wetting or damp, the sugar breeds microorganisms and causes fermentation and denaturation, so the pea flour will produce acidification reactions.

If it is not properly preserved, such as wetting and damp, the sugar breeds microorganisms and causes fermentation and denaturation, so the pea powder will produce acidification reactions.

Dear, that's because the spoiled goods are prepared. Peas are sweet in taste, flat in nature, return to the spleen and stomach meridians, and have the effects of benefiting the middle qi, stopping diarrhea and dysentery, regulating camp health, facilitating urination, eliminating carbuncle swelling, and relieving galactosis and stone poison. It has a certain therapeutic effect on athlete's foot, carbuncle, milk blockage, spleen and stomach discomfort, hiccups and vomiting, heart and abdominal distension and pain, thirst and diarrhea.

Reconcile the spleen and stomach: It is used for spleen deficiency and weakness, or vomiting and diarrhea and spleen mask to destroy stomach disharmony. Tongli coli coli pea is rich in crude fiber, which can promote the peristalsis of the large intestine, keep the stool smooth, and play a role in cleaning the large intestine.

Snow peas and bean sprouts are rich in dietary fiber, which can prevent constipation and have a cleansing effect.

Can you still eat it? The main ingredients are pea starch, mung bean starch, etc., and the auxiliary materials are salt, green onion and ginger water, garlic paste, vinegar, soy sauce, salt, sugar, chili oil, pepper noodles, etc., which belong to Sichuan cuisine, and are often eaten in Yunnan and Guizhou. Pea hail head group jelly has a unique and long history, and it is said that it has a history of 200 years.

The production of pea jelly is special, with many processes, long time, and very exquisite technology. Its raw material is peas, and the reason why eating pea jelly is that it does not use soy sauce or direct salt to flavor it, but uses a special salted tempeh sauce. When eating, you can use a knife to cut into strips, pieces, slices, and shreds in a bowl of celery, and serve with chopped green onions, ginger rice, garlic water, red oil chili pepper and wind drum sauce cold salad.

Dear, pea jelly is not recommended to be eaten when it is sour.