Beef Jelly with Sauce

Beef Jelly with Sauce

1. Prepare the ingredients and wash the cucumbers for later use.

2. The washed cucumber is peeled off with a scraper. Only the cucumber peel is used to make this jelly. The cucumber flesh is eaten directly or mixed with cold dishes.

3. Put the peeled cucumber skins into the wall breaker cup and add a bowl of water.

4. After the wall breaker is installed, select the fruit and vegetable button, start the wall breaker, about 1:30 seconds, manually stop, the cucumber juice is very delicate, there is no scum.

5. Take a bowl and pour into pea starch. The ratio of powder to water is 1:6 or 1:7. I generally like the taste of 1:6.

6. Then use the same bowl to pour a bowl of cucumber juice.

7. Pour the pea starch into a larger container, pour in two bowls of beaten cucumber juice and stir until there is no dry powder. If there are not two bowls of beaten cucumber juice, add water and let stand for 10 minutes.

8. Pour four bowls of water into the pot, add two bowls of cucumber juice mixed with pea starch, the ratio of powder to water is exactly 1:6.

9. Stir the settled starch water again until there is no precipitated starch, then pour it into the pot. At this time, turn on the medium high heat and heat it. During this time, use the silica gel spatula to keep stirring to avoid sticking to the bottom of the pot.

10. When it is heated until the pot becomes transparent, turn the heat to a low heat and stir continuously.

11. Turn off the heat until the starch paste is completely transparent and bubbling. This process takes about 5 minutes.

12. Pour the jelly into a glass crisper and spread it flat, put the extra in a bowl, and let it cool at room temperature. You can put the crisper in cold water to cool down in a hurry.

13. Peel and chop garlic, add 2 spoons of Weijixian soy sauce to a bowl, 2 spoons of Beijing rice vinegar, 0.5 spoons of sugar, 0.5 spoons of oyster sauce, and appropriate amount of salt. Stir well and set aside.

14. The cold jelly has been shaped, take out and cut into pieces as you like, and then put it on the plate.

15. Add the minced garlic and top with the mixed sauce.

16. Dig two spoons of Zhongjing Spicy Beef Sauce, drizzle with appropriate amount of sesame oil or chili oil, mix well and start eating.

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Tips:

1. The ratio of jelly powder to water is generally 1:6, but it can also be 1:7, but the taste is different. Some people make the ratio of 1:5 too hard and the taste is not good. Personal experience 1:6 taste the best.
2. Generally use pea starch, mung bean starch, and sweet potato starch to make jelly. Corn starch is not recommended.
3. The jelly can be mixed and eaten. The taste is adjusted according to your own preference. The jelly will taste the best today, but it will taste bad overnight, so it is not recommended to make too much, just enough to eat at once.