Name: Cold Jelly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Mung bean starch; Some water; Some Chili oil; Some Pepper oil; Some Yongchuan tempeh; Some MSG; a little salt; a little Sugar; Some Vinegar; a little Very delicious; Some Shallots

Cold Jelly

by Warm hands with hands

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Jelly is the favorite of family members. You can buy ready-made jelly in Chengdu's large and small vegetable markets and supermarkets. You only need to buy it and mix it with the condiments yourself. But when I came to the north, there are very few sold, and the jelly in the north is different from Chengdu, and the taste and taste are different. Grandma came to play with me and lived for a long time. She also taught me how to make jelly and cold jelly. Every time I make it, I think of my grandma and the taste of home! "

Cold Jelly

1. Prepare mung bean starch

2. Add water to mung bean starch and mix thoroughly (the ratio is about 1:6)

3. Small fire heating throughout

4. Keep stirring, so as not to paste the pot, the whole process is small.

5. Cook on low heat until the starch paste is transparent

6. Continue to stir for about 5 minutes

7. Turn off the heat and pour into a suitable bowl, let cool, and put in the refrigerator. Wait three or four hours before taking it out

8. Take out the jelly and buckle it upside down on the chopping board, you can easily take off the bowl

9. Change the knife and put it in the bowl

10. Prepare tempeh, this thing is very important, it not only enhances the taste, but also has the special fragrance of tempeh. (Of course, those who can’t eat tempeh can leave it alone) This method was taught by my grandmother.

11. Finely chopped shallots

12. Take an empty bowl to adjust the juice, add a few spoons of chili oil that you have made yourself

13. Then add a spoonful of Chinese pepper oil, and then add the above ingredients such as vinegar, sugar, and a little salt

14. Sprinkle with tempeh and chopped green onion

15. Serve after mixing, the spicy flavor is strong, the tempeh is fresh and fragrant

Tips:
Heart-warming reminder: The ratio of jelly is controlled at around 1:6. If you want to make the jelly sticky points, you can add a little less water. If you want to eat tender and smooth points, don't exceed the ratio of 6.5, otherwise it will be too easy to break.