Homemade Jelly

Homemade Jelly

1. Mix the mung bean starch and water in a ratio of 1:2 to form a paste. Make sure to mix it evenly and without particles. It is best to pass it through a sieve once, so that there will be no large particles during the final heating.

2. Now it’s time to start heating. Take more than 3 times the amount of water and heat it in the pot. At the same time, put several bowls of water next to it for later use. When you see the bubbles accumulate in the pot and rise (that is, it is about to open), start adding the stirred starch slurry. In this process, you must keep stirring. Finally, if you think it is too thick, add more water or stop adding starch. The thick feeling is like the old yogurt we see, this personal mastery, I prefer to be thinner, so that the finished product tastes good, not too hard.

3. After the starch is added, turn down the heat and stir constantly to ensure that it does not stick to the bottom. Because of the stickiness of starch, it will boil in a bubble, and the fire will be too much, and it will be miserable when it splashes out. You can see the color darker in about 3 minutes

4. Pour the prepared starch into a basin, and put it in the refrigerator overnight.

5. The next day, cut the jelly into your favorite shapes and add some vinegar and garlic to the cold dressing, which is delicious. You can also eat it with stir-fry. Stir-fried jelly is a famous snack in Xi'an. No matter how you eat the jelly, it's best to be accompanied by garlic, which enhances the flavor a lot.