Amaranth and Pea Jelly

Name: Amaranth and Pea Jelly
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Pea starch; 560g Amaranth water; Some salt; Some Sugar; Some Rice vinegar; Some Soy sauce; Some sesame oil; Some garlic; Some peanut kernel

by The Rhyme of the Sea Food

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Use water boiled from amaranth to make jelly, the color of jelly is powdery, full of girly flavor. Amaranth has the effect of clearing heat and detoxifying, and it goes well with jelly. Add crispy peanuts, vinegar, light soy sauce, sesame oil and other ingredients to eat together. The more you eat, the more you want to eat, and you can't stop it. A large plate of jelly was eaten by two people in the blink of an eye.

Ingredients

80g Pea Starch
560g Amaranth Water
Some Salt
Some Sugar
Some Rice Vinegar
Some Soy Sauce
Some Sesame Oil
Some Garlic
Some Peanut Kernel

Amaranth and Pea Jelly

1. The amaranth was picked and washed, and the leaves were taken. It took about 100 grams.

2. After the water in the pot is boiled, put the amaranth in the pot, simmer for about 2 minutes, pick up the amaranth, and take 560 grams of amaranth water

3. After 100 grams of amaranth water is allowed to cool, add 80 grams of pea flour

4. Stir well

5. After the remaining amaranth water is boiled with a little bit of salt, pour the pea flour slurry in (before pouring, you must stir the pea flour slurry again, because after a while, there will be precipitation). Stir while pouring, I use a spatula to mix, it quickly becomes thick and there are bubbles churn, turn off the heat

6. Pour it into glassware immediately, cover it after cooling, and put it in the refrigerator for 1 hour

7. During the refrigeration process, sauté the peanut kernels until fragrant, peel them, and crumble them. Add vinegar, salt, sugar, sesame oil, light soy sauce and garlic to a pot and cook. Because my family can’t eat spicy, there is no chili in the ingredients