Hot and Sour Jelly

Hot and Sour Jelly

1. Mix 50 grams of pea starch with 75 grams of water to make uniform.

2. Pour 400 grams of water into the pot. When it is heated to 70 degrees, adjust the heat to medium and small, slowly pour the pea starch water from the previous step, and at the same time use chopsticks to stir into the pot.

3. Continue to stir with chopsticks for three or four minutes when there is a big bubble in the pot.

4. After turning off the heat, pour the starch paste in the pan into the crisper, and brush the inside of the crisper with a layer of oil in advance.

5. Place it in a cool place and let it cool and it will solidify into jelly.

6. Let it cool down completely.

7. Cut into strips and pieces.

8. The jelly, cut into small pieces, is placed on a plate.

9. I used to buy ready-made Sichuan jelly seasoning, take half a bowl of this seasoning and add some vinegar.

10. Pour the sauce on the jelly.

11. Sprinkle a little chopped green onion.

12. This is ready to eat.

Tips:

no.