Colorful Jelly Fish
by Meng Yue's small stove
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare spinach and red amaranth, pick and wash
2. Boil a small pot of boiling water in a pot, and blanch the spinach
3. Put it in a blender, add a little water and stir to make a paste
4. The amaranth is boiled until the soup turns red
5. The spinach paste is sieved twice to obtain green vegetable juice. Strain the hot red amaranth juice for later use
6. Make red first. Add appropriate amount of water (900g in total) to amaranth juice, pour into a small pot and bring to a boil
7. Add water (180g) to the bowl and then add pea starch (100g) and mix well
8. Bring the amaranth juice to a low heat, pour the evenly stirred pea starch paste into the pot and stir quickly
9. Boil on low heat until transparent, then turn off the heat
10. Fill a clean pot with half a pot of purified water, use a colander to press the finished jelly paste into the pot through the hole of the colander
11. Make the green jelly with spinach juice in the same way
12. And the pink jelly with amaranth juice and the original white jelly
13. Use a slotted spoon to pick up the jelly, lightly control the water and put on a plate, add seasonings, mix well and serve.
14. Eat and mix as you like, otherwise it’s easy to confuse after a long time
Tips:The amount in the recipe is relatively large, and the amount can be reduced proportionally.
Do not put the jelly soaked in pure water in the refrigerator, otherwise the taste will be a bit old.