1.
1. Prepare two portions of water, 400ml in the bowl on the left and 1000ml in the pot on the right (the pot was changed to a large one in the operation below)
2. Put the pot containing the water in the previous step on the stove to heat, pour the pea flour into the bowl containing the cold water in the previous step and stir well
3. Bring the water in the pot to a boil, hold the bowl of pea starch water in your left hand and the spatula in your right hand. (Be careful of falling hands). Picture 3 is being stirred, still milky white
2.
1. Stir until transparent, turn off the heat and let cool. Let it cool, cover it and put it in the refrigerator. In this step, you can prepare the container, pour the pea flour in the pot into the container and refrigerate. I just put the pot in the refrigerator after it's cold
2. Picture 2 is completely solidified, take it out, and it's in vain.
3. The whole pot is upside down on the chopping board, shake a few times, the pea jelly cubes will come out
3.
1. You can plan with tools like me, or you can cut strips with a knife. Basic chopstick thickness
2. Cut the cucumber into shreds and put it in a bowl for holding jelly. Peel the roasted peanuts, break and mix with the cooked sesame seeds, cut the shallots into circles, and mash the garlic.
3. Put the jelly on the cucumber
4.
Let's start to adjust the sauce~ The color of Weishida soy sauce is bright red and slightly thicker than ordinary soy sauce. It should be light-colored and similar to light soy sauce.
Three spoons of soy sauce, two spoons of aged vinegar, one spoon of Laoganma tempeh hot sauce, one spoon of chili oil (no salty taste), half a spoon of pepper oil, half a spoon of sugar, two cloves of garlic mashed garlic. Mix all the seasonings and pour into the pea flour , Sprinkle with peanuts, sesame, chives and mix well
Tips:I bought pea flour in Nagada, Sichuan, and I consume a lot of bags every summer.
The ratio of pea flour to water is 1:7 or 1:8
This recipe is 1:7, 200 grams of pea flour is mixed with 400 milliliters of water, and the other 1000 milliliters of water is poured into a pot and boiled. The amount of pea flour in this recipe is about 4 servings, and the sauce is one serving!
The boiled and cooled pea jelly is best to be kept in the refrigerator and mixed as you eat. It is refreshing and refreshing.
