Homemade Jelly

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

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

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. Now some people are tinkering back with a bag of pea starch, a classic material for jelly, and letting it go for a long time, taking advantage of the summer has not passed, taking advantage of the strong sun, taking advantage of the jelly season to make a jelly.

Ingredients

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

Homemade Jelly

1. Pea starch

2. Add 1/2 cup of water to the starch,

3. Stir into a thin paste without particles

4. Pour the remaining water into the pot and boil, add the starch paste while stirring

5. Stir until transparent, remove from heat

6. Pour into a container and let it sit to cool

7. After cooling, the jelly solidifies naturally

8. Deduct

9. Slice

10. Load into the disk

11. 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.