Jelly
1.
Prepare the ingredients; 125 grams of pea flour and 750 grams of water, brush with a thin layer of oil on a clean large plate for later use;
2.
Pour 200 grams of water into a bowl and add 650 grams of pea flour to the leftover for cooking powder and slurry. Stir evenly until there is no dry powder;
3.
Pour the remaining 600 grams of water into the pot, boil over medium-high heat and turn to low heat. Pour the mixed pea water while stirring;
4.
Turn to medium heat and cook for 5 or 6 minutes. While cooking, stir until the paste is completely transparent, then turn off the heat;
5.
Pour the boiled flour into a large oil-brushed pan and let it sit for about three to four hours.
6.
Make the sauce while the powder paste is cool; add sesame seeds and a little salt to the chili powder, heat the oil in the pan until it smokes, turn off the fire and let it dry for one minute. Pour the oil into the bowl of chili powder prepared in advance, and let the oil stand. Cover the bowl and simmer;
7.
Add garlic oil, soy sauce, vinegar, a little salt, monosodium glutamate, sesame oil, mustard soy sauce and sugar and stir well for later use. Cut the cucumber into thin strips for later use;
8.
The chilled jelly was shaken down and pressed on the chopping board;
9.
Use a jelly scraper to scrape into strips, or cut into long strips;
10.
Add the cucumber shreds and chili oil seasoning and stir well, then you can eat;
11.
Finished picture
12.
Finished picture
13.
Finished picture
14.
Wasabi soy sauce looks like this...
Tips:
1) The ratio of water-to-powder for my blending powder paste is 6:1. If you like a little tenderer, it can be 7:1. 2) It is best to choose a round container of jelly paste for the pro-drying powder paste with a jelly spatula, so that it can be scraped along the circle. Circle, then the pro who cuts the jelly with a knife can choose a square container such as a square baking tray, but don’t forget to grease the container! 3) Jelly and wasabi soy sauce go well, if you don't have it, you can use it.
