Hot and Sour Jelly (pea Starch Version)

Name: Hot and Sour Jelly (pea Starch Version)
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Pea starch; 800g Hot water; 50ml cucu organic vinegar; Some Lao Gan Ma Spicy; Some Soy sauce; Some water; Some Minced garlic; Some green pepper

by soshaw

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Speaking of it, jelly is probably indispensable in this weather. Generally, it is better to wash the jelly with peeled mung beans or peas, but sometimes you are lazy and don't want to wash your own noodles. Basically, you will use mung bean starch or pea starch to make it. It is relatively simple and convenient.

Ingredients

Hot and Sour Jelly (pea Starch Version)

1. Add appropriate amount of water to pea starch and mix well

Hot and Sour Jelly (pea Starch Version) recipe

2. Pour the starch water into the boiling water pot, cook on low heat until transparent

3. Boiled starch water, pour it into a bowl and let it cool naturally

4. Cooled jelly, cut into pieces

5. Minced garlic, green chili, old godmother, vinegar, light soy sauce, chili salt blend

6. Pour the adjusted sauce into a bowl

7. Stir well and start eating~~

8. Buy high-quality aged vinegar, search on Tmall [CUCU flagship store]

Tips:
1. Stir the starch with a part of water first, and then cook it, it will be easier to cook; \n2, the ratio of starch to water is 1:10, more water will make it softer, and less water will make it harder.