Name: Homemade Jelly for Appetizers
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a small bowl Plantain Taro Flour; 1/2 a small bowl Sauerkraut water; Spoonful Spicy sauce; A parsley; 2 petals garlic; 4 Oily rice spicy; Some ginger; Some salt; Some MSG; Some Soy sauce

Homemade Jelly for Appetizers

by The joyful life of pyrotechnics

4.9 (1)

Favorite

Difficulty

Easy

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 better now, the jelly made by plantain taro is still the favorite snack of people in the frontiers. 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 village here is used to feed the pigs, but the chopped plantain taro is washed once when the pig’s food is chopped, and the starch is deposited to make jelly. This kind of jelly is better than ordinary jelly. People here like to eat this. Kind of jelly. "

Homemade Jelly for Appetizers

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

2. After the plantain taro powder settles, the impurities floating on it are poured out. Add water and stir to re-precipitate. Repeat a few times to remove the impurities.

3. Put a bowl of water in the pot and bring it to a 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 stirred jelly into a large bowl and let it cool for about 4 hours. Serve as jelly.

7. Put the ginger, garlic, and chili in a stone mortar to make a puree. Cut the pesto into small pieces.

8. Put the finely mashed ginger, garlic, chili puree, and finely chopped coriander into the sauerkraut water bowl, and then add an appropriate amount of soy sauce, salt, and monosodium glutamate to make a flavored sauce.