Easy Homemade Jelly

Name: Easy Homemade Jelly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Soy milk; 1 corn starch; Some Red chili; Some Green garlic sprouts; Some Vinegar; Some White sesame

by ★Water Dancing Color★

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The weather is getting colder, but the heating is on and the house is warm again. Just as my mother-in-law is here, I can concentrate on cooking for a few more days. Yesterday, I made soy milk. It happened that there was leftover cornstarch at home, so I made soy milk jelly. Soy milk jelly is not as transparent as the jelly made with water, but the taste is excellent. Soft, tender, and verbal descriptions are all superfluous, and can only be felt by the sense tube. "

Ingredients

Easy Homemade Jelly

1. Only use soy milk after filtering.

2. corn starch

3. 2 tablespoons of cornstarch, 12 tablespoons of soy milk, mix 1:6.

4. Preheat the wok, pour in the well-mixed liquid, and stir slowly over low heat.

5. After about five or six minutes, the liquid became viscous.

6. Pour in the basin and leave it for half a day (at least 6 hours).

7. Pour out after drying.

8. Cut into the shape you like and serve.

9. Mix well with green garlic sprouts, chili, vinegar, soy sauce, salt, and sesame sesame oil and pour on top.

10. Prepared jelly.

Tips:
1: The ratio of soy milk and corn starch is 1:6, according to the same spoon.

2: Pour into the pot and stir slowly over a low fire. If you use a high fire, the jelly will be unfamiliar.

3: The pouring juice can be blended according to your liking.

4: The cooked jelly is best left for more than 6 hours, it will be rotten when it is cut.

5: When cutting the jelly, wash some cold water on the knife, not stick the knife, the cut shape is perfect.