Pls who knows the chemical formula 10 of jelly

The main ingredients should be plant ash and water, there is no molecular formula because it is a mixture in itself.

Liangfen grass, also known as fairy jelly, fairy grass, fairy grass, is a Lamiaceae, is an annual herbaceous root plant, a year of planting can benefit for many years.

Because its branches and leaves can be made into cold powder with decoction juice, it is called "cold powder grass". Jelly is the best green drink to quench your thirst in summer in the south, and it has always been loved by people. Therefore, the value of Liangfen grass is getting higher and higher, and the retail price of its dried products has reached 10 14 yuan per kilogram last year.

Every 667 meters2 of dry products can reach more than 250 kilograms, and it is easy to grow and manage, if the processing of cold powder, the economic benefits are higher.

Land selection Liangfen grass should grow in a damp and fertile place, and should be planted in a sunny plot or an orchard that is not fully enclosed.

Planting time Liangfen grass has strong vitality, as long as it is moisturized regularly after planting, it can be planted all year round.

Cultivation method: Make a furrow with a width of 1 meter and a height of 20 cm, open a furrow with a row spacing of 24 33 cm and a depth of 9 15 cm on the furrow, apply an appropriate amount of manure and a small amount of superphosphate as base fertilizer, cover with 3 cm thick soil, and then plant at an equidistant distance of about 15 cm between plants, and finally pour root water.

Manage. Be sure to moisturize for a few days after planting. After the plants begin to draw branches, light human manure is applied every few days, until the seedlings are more than 9 cm high, and then combined with manure and a small amount of chemical fertilizer for soil cultivation.

After each harvest, the amount of fertilizer will be determined according to its growth. Because there are basically no pests and diseases, there is no need to spray pesticides, as long as it is managed according to the principle of thin fertilizer and frequent application.

Harvesting and propagation.

It can be harvested when the stems and leaves of the plant are aging. More than four crops can be harvested in a year.

Winter in the south does not need mulching, and can be harvested repeatedly after weeding, loosening and fertilizing in spring. It is propagated by divides, and it can also take root and divide by pressing soil on the stem.

Processing method of cold powder:

Wash 500 grams of hay with water, put it into the pot, add 10 times of water, decoction into dark green thick juice, remove the slag and filter, add 20 grams of edible alkali and 1000 grams of starch, mix well. Then add an appropriate amount of water, simmer and cook for 30 minutes, stirring while cooking, and finally put it into a utensil, spread it to cool, and after cooling, it becomes cold powder. When eating, mix with sugar or soy sauce and chili water for better flavor.

This one is a mixture, there is no chemical formula, and the main ingredient is starch.

You can use cornstarch, sweet potato powder, and then add red bean paste, mung bean paste or something, and add a little sugar

One is often eaten, using mung beans as the main ingredient.

And then there's the kind of sweets, some with tapioca flour, some with agar, some with jelly powder, which you can buy in the supermarket and make yourself.

Whether it is food or garbage, it is composed of chemicals, and the difference lies in the content of various chemicals. The main chemical component of black jelly is Tanxian starch, which is made by adding black rice, black beans, shrimp oil, pepper oil, salt, sugar, vinegar, peanut kernels (fried) and other auxiliary materials with a letter grip, and the color is black.

Ingredients: black powder, purified water, honey, white vinegar.

Method: 1. Take a large bowl, pour in black jelly (50 grams per pack), dilute with purified water, it is best to pour slowly, stirring constantly, until stirring evenly.

2. Add 2 catties of water to the pot and bring to a boil (I use the bowl to measure the bowl, add four bowls of water, if the bowl is small, five bowls);

3. Turn down the heat to medium, pour the diluted powder into the boiling water, stir and heat all the time, boil for 5 minutes, if the water is too much, cook for a while.

4. Turn off the heat, solidify after cooling and eat, and taste better after being refrigerated;

5. Make the cold powder, cut it into small pieces, add honey, white vinegar and purified water according to personal taste, and mix well.

Liangfen is a kind of food, the main raw materials are jelly grass, rice and peas, with soy sauce, vinegar, chili oil to eat, cool and smooth, for the summer flavor food.

There are generally two ways to eat cold noodles, one is cold salad, and the other is fried noodles. Song Meng's "Tokyo Menghualu" said that Bianliang in the Northern Song Dynasty already had "fine rope cold powder".

How to make homemade mung bean jelly.

1. Ingredients: mung bean starch 50g water 250g (5 times of starch) salt 1g chicken essence half a spoon light soy sauce a spoonful of garlic 4 cloves cucumber vinegar appropriate amount chili oil appropriate amount sesame oil appropriate amount sesame oil appropriate amount.

Second, the practice. 1. Be the protagonist of mung bean jelly mung bean starch.

2. Take a bowl (50g) of mung bean starch, this bowl is a measuring cup, it is best to use a small bowl, and the amount of water used below should be based on this bowl.

3. Add the same amount of water (50g), and the ratio of starch to water is 1 to 1.

4. Stir well to form starch water.

5. Add four bowls of water (200g) to the pot, and the ratio of water to starch is 4:1.

6. Add 1g of salt and bring the water to a boil over high heat.

7. Turn the heat to the lowest and slowly pour the starch water into the pot.

8. During the period, keep stirring with a spoon, and be sure to stir evenly.

9. Cook for about 20 seconds, the starch color turns white, and you can turn off the heat when it bubbles.

10. Pour into a bowl, let cool and put in the refrigerator.

11. It can be formed in two hours, slowly pick up the cold powder by hand, the edge of the cold powder will be separated, and continue to slowly peel off the cold powder, so that it is better to deduct the cold powder.

12. Put the bowl upside down on the board.

13. Take out the jelly.

14. Cut into small pieces.

15. You can also cut thin strips, which makes it easier to absorb the flavor.

16. Shred the cucumber and mince the garlic.

17. Plating.

18. Mix the sauce and pour it on the cold powder, which is not spicy for children, an appropriate amount of salt, chicken essence, light soy sauce, vinegar, sesame oil, a small amount of water, and stir well.

19. This is spicy, according to personal taste, put an appropriate amount of salt, chicken essence, light soy sauce, vinegar, chili oil, sesame oil, a small amount of water, and stir well.

Tip 2: When boiling starch water, be sure to turn the heat to the lowest level, and don't forget to stir slowly.

3. The amount of recipe materials is the amount of one plate, and the amount of materials can be appropriately adjusted according to personal conditions, as long as the proportion is right.

Liangfen is made of starch materials, it is worth noting that the starch can choose potato starch and sweet potato starch, in general, potato starch is often used, and sweet potato starch is used in some areas. There is not much difference between the two.

Ingredients: starch (sweet potato, potato, bean starch can be).

Method: 1. Put 1 kg of starch and 10 kg of water into the pot, heat while stirring, stir until the juice becomes viscous, add 30 grams of alum and a small amount of food coloring, stir well and boil for a while, when the stirring feels relaxed to indicate that it is cooked, you can pour it into the container prepared in advance, and it is ready after cooling.

2. Mix 1 kilogram of starch and 2 kilograms of warm water and 20 grams of alum powder into the kilogram of boiling water, stir while flushing, and then pour it into a container prepared in advance, and cool it down.

3. Soak each kilogram of rice and peas in water and drain them, add kilograms of water, grind them into a pulp, grind them into a pulp, the finer the grinding, the better, and the soybean milk needs to be filtered out of the bean dregs. Take another kilogram of pea flour and mix well with a small amount of water. Take a large pot, add 5 kg of water, then add 25 grams of alum powder and a small amount of food coloring, stir well, boil and pour in soybean milk.

Put rice milk and soy milk together, heat them over a slight heat, stir until cooked, pour them into a container from the heat, and let them cool to become cold powder.

Jelly - mung bean flour:

Cook on the fire in a ratio of 1:6 to powder, and be sure to stir constantly! Otherwise, if the stirring is not even, the small dough will not be delicious. Until it boils and the color becomes translucent, you can turn off the heat and cool.

Be careful not to burn when boiling, it will bubble. When it has cooled sufficiently, you can take out the slices (or slices) and mix cold.

There are generally three kinds of jelly: white jelly made from peas, rice jelly, and mung beans called "slice powder".

Jelly - mung bean flour:

Cook on the fire in a ratio of 1:6 to powder, and be sure to stir constantly! Otherwise, if the stirring is not even, the small dough will not be delicious. Until it boils and the color becomes translucent, you can turn off the heat and cool.

Be careful not to burn when boiling, it will bubble. When it has cooled sufficiently, you can take out the slices (or slices) and mix cold.

Sea jelly - the raw material is a kind of aquatic plant that grows on the reef on the bottom of the sea, called cow hair.

After drying it, boil it in a pot for 7-8 hours, then filter and cool it and cut it into strips to form sea jelly.

Peel - Authentic is dried jellyfish skin, made of water. There is also mung bean starch + potato starch.

Ingredients: mung bean starch + potato starch (1:1), water, salt.

You can use mung bean starch all with it. Add 1/2 teaspoon of salt to 1 part starch, 4 parts or 5 parts water, and stir well to form a slurry.

Add water to the wok, it is best to keep the water in the pot slightly open during the whole process of making the flour, and cold water can be added appropriately when the water is boiling. Put a small amount of slurry water into the rotor, then sit on the water surface of the pot, turn forward and reverse a few times, so that the slurry in the spin is evenly paved. When the slurry condenses into white when heated, the rotor tilts.

Pour the water in the pot into the rotator, then you can see the powder skin gradually turn from white to transparent, pour out the water, and wait for 1 minute to take out the cooked powder. Put it in a cold basin, remove it after cooling, lay it flat and stack it well, and control the moisture.

The key to making powder skin is the time when water is injected into the rotor, too early, the powder skin has not yet formed, and too late the powder skin will crack. The rule of thumb is to wait for the slurry in the rotor to gradually turn white, and when there is no water, then inject hot water.

Northeast Big Lappi.

Material: Vietnamese rice paper 3, 5 sheets.

2 eggs (beat, spread into skin and shredded).

1 cucumber (peeled, dug and shredded).

One bowl of noodles, four bowls of water, teach you to make cool and smooth summer food yellow noodles, the method is super simple.

Good evening, the main raw material of the jelly is plant starch polysaccharide, it is generally used gelled soft amylopectin, when the amylopectin is dissolved in hot water, it will only make the starch solid biodeceleration and generate colloidal structure at the same time, there is no other chemical reaction in the middle, please refer to it as appropriate. Chemical reactions are not allowed in the processing process of cold powder because they must meet the GB2760 food additive use standards promulgated by the state.

The selection of materials is not the same, and the cellar is buried for more than two years.

Peppers should be good to be excellent, practice with rapeseed oil.

Sprinkle the purchased red sea pepper noodles and boil them vigorously in an oil pan.

That's a trade secret, okay?

1. All jelly powder is made of mung bean starch, which mainly contains carbohydrates, proteins and other nutrients.

Street cold powder: 1. There is a large amount of alum in the raw materials, and the full name of alum is "potassium aluminum sulfate dodecahydrate". Excessive intake of aluminium can lead to Alzheimer's disease.

2. A lot of unknown condiments are added to chili pepper and chili oil, many of which are carcinogenic after frying and becoming charred. Appetite has decreased! Hehe.

3. Most of the soup poured with street noodles is made of tap water and soy sauce and other seasonings that are not heated and disinfected, and there are a large number of germs.

4. A large number of monosodium glutamate is used in street jelly, and the chemical components of monosodium glutamate include sulfuric acid, hydrochloric acid and urea, etc., which are not as advertised in some advertisements to use sweet potatoes, beet residue, wheat flour and other natural agricultural products that are beneficial to the human body as raw materials, so the more monosodium glutamate is consumed, the greater the harm to human health. Especially for pregnant women, infants and young children, patients with kidney disease, hypertension and heart disease, regular consumption of MSG is more harmful. Scientific research has found that long-term consumption of monosodium glutamate will reduce the normal human body resistance, reduce the body's absorption of vitamins, and have a destructive effect on the body's central nervous system, bones, bone marrow, and genetic system.

In particular, MSG that has been processed at high temperatures, such as frying, smoking or steaming for a long time, is more harmful to the human body and may even induce cancer.

If it is an authentic jelly, the nutritional content of the jelly.

Jelly"Nutrient content (refers to the amount in 100 grams of edible food).

Calories (kcal) 37 thiamine (mg).02 Calcium (mg) 9

Protein (g).2 Riboflavin (mg).01 Magnesium (mg) 3

Fat (g).3 Niacin (mg).2 iron (mg).

Carbohydrates (g) Vitamin C (mg) 0 Manganese (mg).01

Dietary fiber (g).6 Vitamin E (mg) 0 Zinc (mg).24

Vitamin A (mcg) 0 Cholesterol (mg) 0 Copper (mg).06

Carotene (mcg).1 potassium (mg) 5 phosphorus (mg) 1

Retinol equivalent (mcg) Sodium (mg) Selenium (mcg).73

Normally, jelly should only be starch and water.

But now many unscrupulous traders are making cold powder, adding edible alkali, quicklime, alum, etc. to it. Quicklime is mainly used in food for bleaching and preservative, while alum is used for gelling, neither of which can be added to food.

Alum: Alum is toxic, has antibacterial effect, astringent effect, etc. Excessive intake can lead to osteoporosis, anemia, and even affect the development of nerve cells.

Quicklime: It is very corrosive and has a corrosive effect on the esophagus.