What else do you need to add to remove starch from jelly, and what is the proportion?

These two half a catty of powder, a catty of water, this way out of the cold powder is very delicious, the brain fluid is not tender.

To make cold powder at home, the ratio of starch to water should be 1:6. You can prepare 100 grams of starch and pour in a little water to dilute the starch.

After that, you can add 600 grams of water to the pot, bring the water to a boil, and then reduce the heat to low heat. Then you can add the diluted starch water to the boiling water slowly, in small amounts and many times, and stirring constantly. After that, you can continue to stir, and then you will feel a noticeable resistance until the starch is transparent.

The whole process must be turned on on low heat, otherwise the starch will be paste, and the stirring time should be about 2 3 minutes. After that, you can put the clear liquid in a clean basin and refrigerate it in the refrigerator for two hours before serving.

How to control the ratio of starch to water?

In fact, it is relatively simple, as long as you read the manual, you can figure it out. Generally speaking, it is a ratio of 1:6, so it is 1 gram of starch and 6 grams of water.

When making it, you can first melt the starch with a little water, so that it is relatively simple when making. If it doesn't melt, it is not easy to stir the starch directly into hot water, and it is very difficult to make.

Precautions for making jelly.

When adding starch water, the heat is very important, and it must be a low fire. If the fire is very high, the whole pot of water will boil so that the starch will not condense. If you don't stir, there is no way for the starch to really fuse with water, and there may be a very thin side and a hard state on the other side, which is very unpalatable.

Finally, it must be refrigerated in the refrigerator, otherwise the jelly will be relatively hot and will not really solidify.

At the end of the day, you can take out the refrigerated jelly, cut it into strips, and then match it with the corresponding condiments, such as light soy sauce, garlic and chili oil, and you can eat it. This kind of food is very popular, especially in the hot summer, eating a bowl of jelly will make you feel refreshed.

The ratio of starch and water is 1:5 as much as possible, the jelly that comes out of this way is relatively smooth, and it is also more chewy, and after adding water, the starch should be stirred evenly, try not to appear gnocchi, and the taste of the jelly is very good.

The ratio of starch to water can be selected as 1:5. The jelly made is delicious, very strong and tasteful.

Generally, the ratio of starch to water is 1:5, and the starch is melted after adding water, and then the heating and stirring process can be carried out.

You can use mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch and so on.

In China's Fujian, Taiwan and Guangdong regions, eating jelly is a very traditional way to escape the heat. A seemingly simple bowl of jelly will also form a diverse culture due to different places. Like tofu, there is a distinction between north and south.

The cold noodles in the north refer to vermicelli made of potato starch such as rice and peas, with chili oil, vinegar and chopped green onions, stirred and eaten. The southern jelly is made by boiling the juice of a plant called jelly grass, cooling, adding honey and sugar water to make a bowl of smooth and delicious desserts, which is very popular in Guangzhou, Chaoshan, Meizhou, Fujian and other places.

The starch is heated with water to become starch paste, and then cooled into jelly, and the finished product is jelly. There are many regional classifications of jelly, including slurry water jelly, Sichuan rice jelly, Cantonese jelly, Zunyi pea jelly, and Zhijin buckwheat jelly, but no matter how it changes, the jelly is still pure starch jelly, water and starch, accounting for 90% and 9% of its weight respectively.

So the nutrients are mainly carbohydrates, and the natural protein and fat are negligible. There are only grams of protein in every 100 grams of jelly. In this way, even if you eat more than half a catty of cold noodles in one meal, you only consume less than 1g of protein from the cold powder.

Generally speaking, there are many starches to choose from, such as sweet potato jelly, pea jelly, jelly grass jelly, etc., and even rice is used in many places.

Homemade cold powder: Preparation materials: appropriate amount of starch, appropriate amount of cold water, appropriate amount of salt, appropriate amount of hot water.

Step 1: Pour an appropriate amount of hot water into the basin and keep the water temperature at about 90 degrees.

Step 2: Then pour hot water into the pot and heat it.

Step 3, and then put an appropriate amount of starch into the basin, the ratio of starch and hot water is 3:1, pour an appropriate amount of cold water into the starch, and dissolve the starch.

Step 4: When the water in the pot bubbles, change to low heat, and then use a rolling pin to stir while pouring in the water starch, be sure to stir continuously in one direction.

Step 5: When you can draw the wire, add some salt, so that the taste will be more chewy.

Step 6: Smear some oil on the bowl, pour the boiled starch paste into the bowl, and let it sit for 6 hours to become cold powder.

Mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, cool grass powder, pea flour, etc.

Preparation of pea flour jelly.

Ingredients: 2 tablespoons of pea starch.

Excipients: 15 perilla leaves.

Seasoning: 1/2 teaspoon salt, 2 teaspoons vinegar, 3 cloves of garlic, 1 tablespoon chili oil, 5 grams of sesame seeds, 10 grams of peanuts, appropriate amount of water.

Steps: 1. Pour most of the water into the pot, boil slightly over medium heat, about 90 degrees Celsius (the ratio of pea starch to water is 1 ratio, this time 2 tablespoons of pea starch and 13 tablespoons of water were used).

2. Stir the pea flour into a paste with about 1 tablespoon of water left.

3. Pour the pea paste into slightly boiling water, over medium-low heat, stirring all the time to avoid sticking to the pan.

4. Turn off the heat when the pea paste turns transparent and boils.

5. Pour the transparent pea paste into a bowl, let it rest and let it cool.

6. It can be refrigerated for a few hours and then taken out upside down.

7. Spread a part of the perilla on the plate, take out half of the finished cold powder and cut it into strips, arrange it on the perilla, and cut the rest of the perilla into shreds and put it on the cold powder.

8. Finely chop the garlic, add a little cold boiled water, then add all the auxiliary materials except the peanuts, stir well, peel and roll out the peanuts into pieces.

9. Pour the condiments on the jelly and sprinkle peanuts.

Pea starch.

The ratio of starch to water is always 1:5.

The raw materials are the same as those of flour skin, 10 kg of warm water and 20 grams of alum per 5 kg of starch. In order to avoid uneven thickness of the finished product, you can add some cold water to the box when taking the cold powder to keep the finished product intact.

The scale of the cold powder should be made of 100 pieces per kilogram of starch, 300 grams, the size and thickness are uniform, the bottom plate is smooth, there is no lack of corners, and it is elastic.

Tips: Keep stirring with a spatula after the starch is in the pan, otherwise it will easily stick to the pan.

Make jelly with pea flour.

In fact, there are many varieties of jelly, which can be made with pea flour, mung bean flour, corn flour, in addition, there are rice jelly, white jelly, vegetable jelly, etc., and there is no limit to which starch is better. Generally speaking, pea flour is used to make more.

Pea Jelly: Peas contain substances such as anti-succulic acid, gibberellin and phytolectin, which have the functions of antibacterial, anti-inflammatory, and enhance metabolism. Pea jelly can enhance the body's immune function, prevent and treat cancer, and benefit the large intestine.

Use two methods to make cold powder to see which one is better, a few cents of starch, and make a big bowl.

Ingredients: 1 bowl of cornstarch, 5 bowls of water.

Seasoning: Appropriate amount of garlic paste, appropriate amount of chopped fresh peppercorns, appropriate amount of chili oil, appropriate amount of Lao Gan Ma, appropriate amount of Sichuan pepper oil, appropriate amount of sesame oil, appropriate amount of balsamic vinegar, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence.

1. Prepare a bowl of cornstarch.

2. Put the cornstarch in a bowl, add a bowl of water and stir well until there is no precipitation at the bottom of the bowl.

3. Add 4 bowls of water to the pot and bring to a boil (the ratio of cornstarch to water is 1:5, because a bowl of water has been added to the cornstarch just now!) Add 4 more bowls to the pot and it will suffice. ）

4. Slowly pour the stirred cornstarch into the pot, stirring while pouring.

5. Start to bubble in the pot, slowly stir while heating over medium-low heat to avoid sticking to the pot.

6. Turn off the heat until the cold powder paste in the pot becomes transparent and viscous.

7. Wipe the plate dry and brush with a layer of oil to prevent sticking.

8. Pour the stirred cold powder paste into a plate and let it cool, then put it in the refrigerator for two hours.

9. Take out the refrigerated jelly and put it upside down on a plate.

10. Garlic paste, fresh peppercorns, chili oil, Lao Gan Ma, pepper oil, sesame oil, balsamic vinegar, light soy sauce, salt, chicken essence stir evenly to make a sauce.

11. Cut the jelly into strips or pieces.

12. Pour in the seasoning juice and stir well.

13. Serve on a plate.

Safe jelly is easy to make! The jelly is safe and easy to make, and I can't find a reason not to learn.

I'm sorry, we're making jelly expensive again!

It's hot, eat cold powder! Jelly making tutorial.

Jelly is delicious in this way, and it is a simple and easy-to-learn summer dessert.

What kind of starch is used to make summer food jelly? Can you do the starch you have on hand? Compare the various versions of the jelly in detail, and you will understand after reading it.

Stir the dry starch into a thin paste with cold water, boil the water in a large pot, place the starch solution in a thin layer at the bottom of the pan (much smaller than the pot with boiling water), place the pan in boiling water (equivalent to a water bath), 1 to 2 minutes, pick up the pan, see that the starch is white jelly, pour a small amount of cold water into the pan, and you can get transparent pancake-shaped cold powder. Remove and serve.

Boil into water, a small pot bottom, put the pot in cold water, and the starch will become a skin.