1. Hot and sour, smooth and delicious.
2. Scrape the jelly powder in a packing box and add the eight-treasure porridge made by yourself, a supper for the third-year daughter of high school, baby, cheer up, it's hard work.
3. When the ingredients are ready, you must actually use oil radish. If you don’t have it at home, use pickled mustard instead.
4. Add 100 grams of pea starch to 100 grams of cold water and stir well.
5. Make it into a smooth paste, without particles.
6. Add 500 grams of water to the pot and bring to a boil.
7. Turn off the heat and pour the adjusted water starch into the pot. (Stir it while pouring it to make it thick; if it feels hard, just stir it for a while as much as possible) The final transparent state.
8. Pour into a container to cool naturally.
9. Pour out the formed jelly.
10. Prepare cold water and soak the scraper.
11. Scrape it with jelly powder all over the hole, and scrape it into strips one by one.
12. Determine the serving size according to your appetite.
13. Add salt, vegetable oil, chopped chives, coriander segments, and chopped mustard pickles.
14. Add minced garlic, chili oil, and balsamic vinegar, then drizzle a little sesame oil and mix well.
15. Loving Supper.
16. Mix well, the color is very beautiful.
Tips:1. The ratio of powder to water is 1:6.
2. The water starch must be turned off when stirring in the water, and stir in one direction until it is transparent and there is no white starch.
3. Every time you scrape the jelly, the scraper should be covered with jelly.
4. In addition, the moldy tofu water tastes better. My daughter doesn't eat moldy tofu, so she didn't put it.
