Jade Jelly

Name: Jade Jelly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Mung bean starch; 1g salt; 200ml Shimizu; Some Kale leaves; 30g carrot strips; 30g Cooked Lentils; 15g Pepper oil; 10g Chili oil; 2g Chicken noodles; 15g Balsamic vinegar; 10g Fresh soy sauce; 15g Tahini

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Everyone in my family likes to eat "mung bean jelly" in summer, and I often make this cold dish for them. Many of my friends also like to eat it. Firstly, the jelly is smooth and delicious, and secondly, I often change some methods to make everyone's appetites bigger. Open, huh! My sisters often bring some classmates to the house to taste the mung bean jelly I made. They said it was a tasting. At that time, I needed to fry a few dishes to entertain them. Actually, I came to Cengfan.
A few days ago, I was reading a book at home. My cousin’s classmate came home. I don’t know where she saw the "Jade Jelly". When she chatted with me, she was talking about how to taste delicious. First, praise me with sweet words; "Big brother, you do it." We all like the rice that we have very much. When I think of it, I am a little greedy.” Then the topic changed. Brother, can you make us jade jelly for one time today? "Speaking sweetly and then making requests is the common problem of these girls, all of them are very smart.
That day, I made this "Jade Jelly" for them with vegetable juice. The girls all ate it very happily, saying it was delicious! Today, on a whim, I will make this slightly more novel "Jade Jelly" again. The main methods are as follows;"

Jade Jelly

1. Mung bean starch, salt, water, kale leaves, carrot shreds, cooked lentil shreds, pepper oil, chili oil, chicken powder, balsamic vinegar, fresh soy sauce, sesame sauce.

2. Wash the kale leaves and put them in a food processor, add 200ml of water and beat them into a slurry.

3. Then filter out the coarse residue inside through a fine sieve.

4. Add 1 gram of salt to the mung bean starch and mix well, then use the whipped vegetable water to stir up the starch.

5. Let stand for 20 minutes.

6. Blend the sauce; first put a little salt in a bowl, then add a little chicken powder and sesame sauce to the bowl, scoop two spoons of pepper oil and chili oil, stir the sesame sauce with oil, and finally add soy sauce and balsamic vinegar. Evenly set aside.

7. Bring the water in the soup pot to a boil, then change the heat to a low temperature to make the water slightly boil above 95 degrees. Put a clean small frying pan in boiling water and boil it to preheat.

8. Stir the starch slurry after standing for 20 minutes again, and then scoop a spoonful of the starch slurry into the frying pan and shake it gently.

9. After shaking well, float the bottom of the frying pan in the boiling water pot so that the boiling water transfers heat across the bottom of the frying pan.

10. When the powder paste stops flowing, immediately scoop into boiling water to scald the vermicelli. When the vermicelli feels translucent, it will prove to be cooked.

11. Then take out the frying pan and put the frying pan into the cold water basin to cool.

12. Peel off the powder skin by hand in cold water, and finish all the powder paste in sequence according to this method.

13. This amount of powder paste can produce 5 sheets of 25 cm diameter powder skins for two people to enjoy. After the production is completed, rinse the bun with water again to drain the water, and cut into strips with a knife.

14. After cutting the vermicelli, make a plate.

15. The lentil shreds and carrot shreds cooked in advance are placed on the top.

16. Pour the blended sauce and serve on the table.

17. Just mix well when eating.

Tips:
The characteristics of this jelly; the color is emerald green, refreshing and pleasant, the powdery skin is smooth, and the flavor is sour and spicy.

Tips;

1. The color of kale or rape leaves is brighter than spinach leaves. All three kinds of vegetables can be made.

2. After the kale leaves have been whipped, the residue must be filtered out to make the powder skin more delicate and the color more uniform. If you don't have a cooking machine at home, you can use a small rolling pin to mash the vegetable leaves into a puree, or use a garlic pot. If there is no small sieve, gauze can be used to filter the residue.

3. The ratio of dry starch to water or vegetable juice is 200 grams of water for 100 grams of dry starch, so that the dough made by this way is more muscular and not easy to break.

This private summer delicacy "Jade Jelly" from the big stir-fry spoon is ready. It can not only increase vitamins, but also is very smooth and delicious. With your favorite seasoning, it is really a treat in the hot summer, ha ha! For your reference!