Hot and Sour Jelly

Name: Hot and Sour Jelly
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 60g Mung bean starch; 1 teaspoon salt; 1 tbsp Vinegar; 1 teaspoon sesame oil; 5g garlic; 650ml water; 1 tbsp chili sauce; 1/2 tbsp Chili oil; 1 teaspoon Sugar; 1 Chives

by Nine Color Deer

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

After a week of intermittent rain, it was still hot and humid. Of course, you need to order appetizers in this weather. The hot and sour jelly was made with cornstarch before, and it was so soft and not tasty. So the major supermarkets searched for mung bean starch, to no avail. The omnipotent Taobao is the most powerful one, and it starts work as soon as it receives it. A big bowl of hot and sour refreshing, satisfying~

Hot and Sour Jelly

1. Mung bean starch is mixed with water to make a thin paste, until the powder is not agglomerated

2. Pour the thin paste into the pot and bring it to a boil

3. Keep stirring midway until the starch paste becomes transparent and turn off the heat

4. Pour into a large bowl, apply some cooking oil to the bowl for demoulding, let cool and cut into pieces before eating (it can be put in the refrigerator for 2 hours to taste better)

5. Seasoning sauce: put the seasonings except the shredded green onion into a small bowl (adjustable according to taste)

6. Pour the seasoning sauce on the chopped jelly, put on the green onion, you can eat it