Name: Homemade Black Rice Soup Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Plantain Taro Flour; 200ml Black rice water; Some parsley; Some garlic; Some ginger; Some Hot sauce; Some You Chili; Some Soy sauce; Some MSG; Some Vinegar; Some Stir-fried sesame seeds

Homemade Black Rice Soup Jelly

by The joyful life of pyrotechnics

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

When I was a child, my mother would wash the chopped plantain taro every time she chopped pig food, filter the precipitated starch, remove impurities, and make jelly for us. In that era of material poverty, these jelly not only can satisfy our hunger, but also Brings us a lot of happiness. Although people’s lives are getting better now, the jelly made from plantain taro is still the favorite snack of people in the frontier. Plantain taro belongs to the family Bacaceae and the genus Canna. In some places it is called dry lotus root and banana lotus root. Its starch has good transparency and film-forming properties. Well, the villages here are used to feed pigs, but the chopped plantain taro is washed once when picking pig food, and the starch is deposited to make jelly. This kind of jelly is more Q than ordinary jelly, and people here like to eat it. This kind of jelly. Yesterday, I made banana black rice noodles, leaving some water for soaking black rice, so I made this natural color black rice soup jelly with black rice water and plantain taro powder. "

Homemade Black Rice Soup Jelly

1. Plantain taro flour is dissolved into water starch in water.

2. After the plantain taro powder has settled, the impurities floating on it are skimmed off. Pour the water starch into another bowl, pour the silt at the bottom of the bowl, add water and stir well to settle again, and the impurities inside can be removed by repeating it several times.

3. Put black rice water in a pot and boil.

4. After the water boils, stir the plantain and taro flour and slowly pour it into the pot.

5. Stir the jelly in the pot quickly to avoid clumping.

6. Pour the well-stirred jelly into a large bowl and let it cool. Serve as jelly.

7. Cut the jelly into strips and set aside.

8. Take a small bowl, add hot sauce, soy sauce, balsamic vinegar, spicy oil, garlic, salt, monosodium glutamate and two spoons of cold boil to make a sauce bowl.