Homemade Appetizer Jelly

Name: Homemade Appetizer Jelly
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 cup Pea starch; 6 cups Cold water; 1/2 strip Cucumber; 1 Shallots; 5 cloves garlic; Some Millet spicy; Some Vinegar; Some Soy sauce; a little salt; A little Chili oil or sesame oil

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

It’s getting cooler, my mother said, get some jelly, and I won’t dare to eat it after a few days! Mother's words are like "sacred decree", I hurriedly do it quickly.

The jelly is not difficult. If you operate it according to the ratio of starch and water, it will succeed. To emphasize, starch and water are proportioned by volume, not by weight, so prepare two cups and bowls of the same size. I will mention the amount of different starches during the production process, and can be selected according to the material and taste that can be obtained.

As for the ingredients and seasonings, just do what you like! But vinegar and garlic are essential. Without these two, the jelly seems to have no soul.

A small cup of starch can make 3-4 servings of jelly, which is appetizing and filling. The calories are extremely low. Almost all are cucumbers and hot and sour sauce. There is no need to worry about growing meat.

Homemade Appetizer Jelly

1. Prepare pea starch, and prepare two containers of equal capacity;

2. The ratio of making jelly with pea starch is: 1 cup of pea starch: 6 cups of water; the ratio of using mung bean starch is: 1 cup of mung bean starch: 5 cups of water; the ratio of using sweet potato starch is: 1 cup of sweet potato starch/pueraria starch: 4 Glass of water

3. First mix the starch into a starch slurry with a cup of water and set it aside for later use;

4. Pour 5 cups of water into a small pot;

5. After the high heat is boiled, turn to a low heat and keep it in a slightly boiling state;

6. Stir the starch slurry evenly again, without starch precipitation, slowly pour it into the boiling water pot, and stir while pouring;

7. After all the starch slurry has been poured into the water, stir thoroughly with a stirring rod until the white starch slurry turns into a transparent starch paste, turn off the heat;

8. Pour the starch paste into a glass crisper or bowl prepared in advance; the heat is almost exhausted and then cover; it can be left to cool at room temperature, and put it in the refrigerator for one hour if you are in a hurry; refrigeration time should not exceed 6 hours, the longer the time, the longer the starch The faster the aging, the softer taste will not be the taste;

9. The garnishes are free and you can pick the ingredients at your fingertips: cucumber, shallots, garlic, and millet spicy;

10. Cucumber shredded and placed at the bottom of the bowl;

11. Take a box of solidified jelly and release it directly from the mold;

12. Cut into thick strips, thin strips or chunks as you like, and spread on the cucumber shreds;

13. Chop the garlic flat, mince the shallots, and chop the millet into rings;

14. Sprinkle the minced garlic and minced green onion millet on the jelly evenly, then drizzle the vinegar, light soy sauce, and salt juice according to the taste. You can add chili oil or sesame oil as you like. A simple and appetizing bowl of hot and sour jelly is ready. !

Tips:
1. It is advisable to use pea starch, mung bean starch, and sweet potato starch to make jelly. The jelly made from these three types of starches is more gluten and soft. When using Pueraria lobata starch or other starches, you need to reduce the amount of water to make the jelly firm and not broken;
2. The side dishes and seasonings are not limited to these, they can be adjusted according to your preferences;
3. The jelly should not be stored for a long time or placed in the refrigerator for a long time to prevent the starch from aging and losing the soft taste of the Q-bomb; if stored for too long, the starch will become particularly white, but it will become fragments when you gently twist it with your hand. Aging phenomenon can be eaten, but it is not soft anymore, so you have to cook as you eat.