Hot and Sour Pea Jelly

by Yoha Kitchen

5.0 (1)

Favorite

3

Difficulty

Easy

Time

20m

Serving

2

Pea flour is not pea starch. It is yellow pea flour. It is a specialty of Yunnan. In the past, pea starch was used to make jelly. This year, the pea starch purchased from the supermarket can not make jelly in any case. I am a little suspicious of the starch I bought before. . . I bought pure pea flour and tried this year"

Ingredients

100g Pea Flour
500g Plain Water
2g Salt

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1 spoon Spicy Tempeh
A Cucumber
2 cloves Garlic

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15ml Rice Vinegar
15ml Soy Sauce

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Hot and Sour Pea Jelly

1. This is pea flour;

2. Mix 250g of pea flour with half of the water in the formula and let it stand for 30 minutes;

3. Put the other half of 250g of water into a small pot and add 2g of salt;

4. Boil the water on a small fire. When the water starts to bubble, pour in the well-mixed batter.

5. Stir as you go, the pot will start to thicken, keep stirring continuously;

6. Stir until there is no scent, showing the state in the picture, turn off the heat,

7. Pour it into a bowl and let it cool completely; there is no need to grease the bowl;

8. After letting it cool completely, it will fall out with a light click.

9. Cut into shreds, strips, diced, or diced according to your preference;

10. Cut the peas and shredded cucumbers in the plate;

11. Pour garlic into garlic paste, add a tablespoon of soy sauce, add a tablespoon of rice vinegar, and a tablespoon of tempeh sauce, and stir well;

12. Pour the mixed juice into the plate, and mix well when eating;

Tips:
Be sure to cook the pea flour on a low heat, and pour the pea flour when the water just starts to bubble.

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