Homemade Jelly

Name: Homemade Jelly
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 cup Pea starch; 3 cups Shimizu; Some Minced Ginger and Garlic; Some shallot; Some salt; Some Red oil chili; Some Soy sauce; Some MSG; Some Laoganma tempeh

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Jelly is a characteristic cold dish from Sichuan and Chongqing, and the bright red chili oil looks particularly appetizing and inviting. But my own home is often much lighter. There are many people selling jelly in the market, and in the past they always bought ready-made jelly for home mix. Nowadays, some people fiddle with a bag of pea starch, a classic material for jelly, and put it aside for a long time, taking advantage of the summer has not passed, taking advantage of the strong sun, taking advantage of the jelly season

Ingredients

1/2 cup Pea Starch
3 cups Shimizu
Some Minced Ginger And Garlic
Some Shallot
Some Salt
Some Red Oil Chili
Some Soy Sauce
Some Msg
Some Laoganma Tempeh

Homemade Jelly

1. Mix the starch with 1/2 cup of water to make a thin paste without granules. Pour the remaining water into a pot and bring to a boil. Add the starch paste while stirring. Stir continuously until it is transparent, remove from the fire, pour into a container, and let stand until it solidifies

2. Buckle out the solidified jelly, cut into strips, and put in a plate. Mix the seasonings together, pour on the jelly, mix well and serve

Tips:
The jelly can be set at room temperature. If you like it cooler, you can also put it in the refrigerator.
The jelly made according to this ratio is slightly chewy, and those who like to melt in the mouth can increase the amount of water appropriately.