Jelly with Sauce

Name: Jelly with Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Pea starch; 1000g water; 3s Chives; 5 Small dried chili; 2 tablespoons Sugar; 4 tablespoons Vinegar; 2 tablespoons Soy sauce; Some Cucumber shreds

by Shredded Potato Burrito

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

In summer, the biggest scream in the snack street is the jelly. The various versions are cool, smooth and refreshing.

Of course you like to eat jelly, but you can’t rest assured that it’s cheap in the market. There may be more or less additives, and sometimes you don’t like the flavor of the tune. For example, if you eat oil-filled jelly at noon, the amount of garlic will make your surroundings. People were ill all afternoon.

So, I still make the jelly at home. It's actually very simple. The sauce I made today is not garlic yet, so I use green onions to season it. Eat it hard without burden.

Ingredients

150g Pea Starch
1000g Water
3s Chives
5 Small Dried Chili
2 tablespoons Sugar
4 tablespoons Vinegar
2 tablespoons Soy Sauce
Some Cucumber Shreds

Jelly with Sauce

1. I use pea starch, ready

2. First use about 200 grams of water to dilute the starch, stir evenly, and let the powder and water merge together thoroughly

3. Bring the remaining water to the boil pot, turn to the lowest heat when the water is boiled, and keep the lowest heat until the end. Stir the evenly mixed gouache again, pour it into the pot, and stir it in the pot with tools while pouring. The action is rapid but not suitable Too much

4. The gouache all becomes transparent, and it's ready to bubbling, turn off the heat

5. Pour into the pre-prepared container, quickly smooth the surface, let it stand and put it in the refrigerator for about 2 hours

6. Take it out and buckle on the chopping board, very tempting

7. Cut into barcodes on the plate

8. Finely chop the shallots and add chopped dried chili on top

9. Bring the oil to a boil, in a state of green smoke, pour it into the chili and shallots, and pour it hot

10. Add vinegar, sugar, soy sauce and mix well

11. Put some sliced cucumber on the jelly, pour the mixed sauce on it, just mix it and eat it, Ba Shi

Tips:
The ratio of water should be mastered. If there is less water, it will be hard. The taste is not good. If there is more water, it will not form. I use Xinliang pea starch. The ratio of powder to water is just right.

The container with the boiled jelly is coated with some oil, and it is completely effortless when inverted.