Can you add salt to make pea jelly?

Steps to make delicious pea jelly.

Ingredient breakdown. 150 grams of pure soybean starch.

700 ml of water.

Cucumber to taste. Salt to taste.

Chili oil to taste.

Light soy sauce to taste. Peppercorn powder to taste.

Vinegar to taste. Tempeh sauce to taste.

Sugar to taste. Slightly spicy taste.

Other processes. Hours of time-consuming. Normal difficulty.

The ratio of pure soybean starch and water is 1:4 or 1:5, and you can add a little less water if you like to eat old ones.

Take one part of water and pour it into the starch and stir well.

Bring the remaining portions of water to a boil.

Once the water is boiling, turn down the heat and slowly pour the starch water into the boiling water.

Keep stirring with chopsticks, don't stop, otherwise it will stick to the pan, stir until there are no white starch granules, and boil slightly.

Immediately after a little cooling, pour into the prepared container.

Refrigerate for a few hours or overnight.

Refrigerate and take out upside down.

Cut into cubes and serve.

Add a little shredded cucumber and mix the above seasonings into a bowl of juice.

Pour it on the jelly and serve.

The production materials of pea jelly: Ingredients: Pure bean starch (Pisces brand, produced in Gansu) The practice of pea jelly:

First, take half a cup of flour and half a cup of water (1 cup is 240 ml) and mix into a thin paste. Excipients: No seasoning:

Coriander Pea Jelly Ingredients: Ingredients: Sichuan's Jelly is made of pea starch and mung bean flour, and the ratio of powder and water is 1:

5。Tools needed: measuring cups, small pots, plastic crispers, raw materials:

Pure bean starch (Pisces brand, produced in Gansu) pea jelly: first take half a cup of powder, half a cup of water (1 cup is 240 ml), and mix into a thin paste. Pour 2 cups of water into a small pot, bring to a boil, pour the thin paste into the pot, stir quickly until it becomes a transparent paste while pouring, and remove from heat.

Pour the cooked paste into a plastic crisper until it cools completely. Refrigerate. Take the jelly cube upside down and cut it into thin strips, small pieces, etc. with a knife or trowel.

The seasoning can be according to personal preference, I used green onion and ginger water + garlic + vinegar + soy sauce + salt + sugar + oil and chili + Sichuan pepper noodles + monosodium glutamate, chopped green onion, and sprinkled with some chopped coriander.

Summer is coming, and I suddenly want to eat jelly, so I make it myself.

Ingredients: Pea starch 50g

300 grams of water.

Ginger A small piece.

One garlic and one chives.

Light soy sauce to taste.

Cooked oil sea pepper to taste.

A pinch of peppercorn noodles.

A little monosodium glutamate.

Sesame oil to taste.

Vinegar a pinch Sugar a pinch

Millet Spicy a.

The practice of homemade pea jelly.

Use pure pea starch.

Add 300 grams of water to the pot, do not light the fire first, add 50 grams of pea starch, first use a large spoon to stir the pea starch well, and then light the fire.

Slowly boil over low heat, you need to keep stirring throughout the whole process, and when it is boiled until it is foamy, it will become translucent, and boil until a large amount of foaming in the pot is turned off. Pour it into the container immediately, if the action is a little slow, the inside of the pot will easily solidify.

After thorough natural cooling, it is turned upside down into the plate, so smooth and charming.

Cutting the jelly into thin strips, I personally think this is the most suitable way to cut the jelly.

Break the ginger and garlic, put it in a small bowl, mash it with one end of a rolling pin, add a little mineral water and a little salt to mix it into ginger and garlic water, pour it on the cold powder, add light soy sauce, monosodium glutamate, vinegar and a small amount of sugar, peppercorn noodles, sesame oil, cooked oil sea pepper, chopped millet spicy, sprinkle chives.

Stir well and serve! It's delicious!

Tips: 1: The ratio of starch to water is about 1:6

2: There is no need to grease the container, and the cold powder will be easily demolded when it is inverted after natural cooling, and it will not stick.

3: Pea starch and sweet potato starch can be used as cold powder, and mung bean starch is the best choice.

4: There is no need to refrigerate, the cold powder will lose its toughness after refrigeration and is easy to break.

Note: 1 tael is equal to 500 grams, and 10 taels is 1 catty (i.e. 1 tael is equal to 50 grams).

Material. 1000 grams of peas, 120 grams of white soy sauce, 10 grams of rapeseed oil, 15 grams of salt, 4 grams of monosodium glutamate, 100 grams of chili oil, 2 grams of shallots, 45 grams of white garlic, 2 grams of sesame oil, 50 grams of ginger ale.

Steps. Wash the peas (white peas), soak them in water, change them with water, grind them into a fine slurry, filter them with a double layer of gauze, remove their slag, and take their powder;

Put the pot on the fire, put a little rapeseed oil in the heat after heating, then add water, wait for boiling and then add the slurry and stir continuously, after the slurry gradually thickens, stir vigorously until it can flow down in flakes when picking the slurry with a stirring rod, that is, it is mature;

Scoop the mature powder paste into the jar, cool it to become cold powder, and put the cold powder in the refrigerator to freeze;

Peel the garlic, mash it, add fried rapeseed oil and an appropriate amount of cold boiled water, and mix into garlic puree;

Put the peppercorns into the hot oil pot, fry them to get fragrant, pour them into the bowl with the oil and peppercorns, and set aside;

After the rock sugar is crushed, add soy sauce to melt;

When eating, cut the frozen jelly into thin slices, or use a jelly spatula to scrape it into a spindle powder and divide it into 20 bowls;

Pour soy sauce, chili oil, refined salt, monosodium glutamate, peanut oil, sesame oil, ginger juice, garlic paste into the bowl, and sprinkle with shallots.

Tips: To make flour skin, the oil should be less and the pot should be hot, otherwise, the quality requirements will not be met;

If you like sourness, you can add a small amount of vinegar.

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.

Kiss. Glad for you. Yes.

OK. Ingredients: 1 part of pea noodles 6 parts of purified water Seasoning:

Green onion, ginger, garlic, soy sauce, salt, chili oil, peppercorn noodles, monosodium glutamate, mustard, crispy soybeans. Method: 1 part of pea noodles to 6 parts of water of the same volume, pour the powder into the water, stir it with chopsticks, and slowly pour it into the pot before the water stops, float away the water surface and filter out the impurities that sink to the bottom.

2Pour it into the pot, stir the hole ant over a simmer and let it heat evenly, wait until it becomes a transparent paste and begins to bubble, pour it into a container. 3. After pouring into the container, it is best to 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.

Buckle the jelly block upside down and cut it into thin strips, small pieces and other shapes with a knife or a scrub specially used to rub the jelly into thin strips. 4. Mix all the ingredients into juice, green onion foam, ginger foam + garlic + vinegar + soy sauce + salt + chili oil + pepper noodles + monosodium glutamate, mustard and crispy soybeans, mix and pour it.

Summary. Hello, to make pea jelly, you need to put salt and alkali. Adding salt can enhance the taste of pea jelly, and at the same time, it also has the effect of sterilization, which can ensure the safety of food. Alkali will improve the toughness of pea jelly, and the jelly will be more elastic and chewy.

Hello, to make pea cold first powder, you need to put salt and alkali. Adding salt can enhance the taste of pea jelly, and at the same time, it also has the effect of sterilization, which can ensure the safety of food. Alkali will improve the toughness of pea jelly, and the jelly will be more elastic and chewy. The triumphant sedan chair.

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To make pea jelly, you need to add salt and alkali. Putting salt and celery can enhance the taste of pea jelly, and at the same time, it also has a sterilizing effect, which can ensure the safety of food. Alkali will improve the toughness of pea Shenkai jelly, and the jelly will be more elastic and <>chewy

How much salt and alkali are underloaded in the catty powder?

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When making pea jelly, one pound of flour needs to be put in an appropriate amount of salt and alkali. Normally, about 10 grams of salt and about 5 grams of alkali are enough. In this way, the fiber can make the jelly more chewy and elastic, and can prolong the preservation time of the jelly for <>

Summary. Hello dear, I am very happy to serve you, and I will answer for you Oh dear You can't eat more cold powder made of pea starch with peas.

Hello dear, I am very happy to serve you, and I will answer for you Oh dear You can't eat more cold powder made of pea starch with peas.

Hello dear, for you to tell me in detail, the raw materials of the cold powder are mainly starch, whether it is mung bean flour, sweet potato powder or pea starch can make crystal clear cold powder, which is precisely because of the single raw material, so that the cold powder contains a lot of carbohydrates, protein, and high powder content, resulting in cold powder is difficult to digest, easy to cause physical discomfort, so it is not recommended to eat too much cold powder, dear