Mung Bean Jelly

Name: Mung Bean Jelly
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup Mung bean starch; 4-6 cups Cold water; 1 piece Chives; 6 cloves garlic; 5 Millet spicy; 3 tablespoons Rice vinegar; 1 tablespoon Soy sauce; 2g salt; Some Tahini

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

When the weather is hot, I want to eat something cool and appetizing. Although it is not recommended to eat cold food, food at room temperature is still acceptable, especially in early summer. Due to the dry weather in the north, it will inevitably be a little angry and appetite will naturally be affected. Do you want to cook some quick meals when you come back from get off work, and want to rest after eating as quickly as possible? That's right, this mung bean jelly I brought today can be cooked in 5 minutes in the morning, taken out of the refrigerator in the evening, and added to the sauce to make an appetizing and refreshing dinner.

Ingredients

1 cup Mung Bean Starch
4-6 cups Cold Water
1 piece Chives
6 cloves Garlic
5 Millet Spicy
3 tablespoons Rice Vinegar
1 tablespoon Soy Sauce
2g Salt
Some Tahini

Mung Bean Jelly

1. 1 cup of mung bean starch, 1 cup of cold water;

2. Put mung bean starch and 1 cup of cold water into a large bowl, stir gently, mix well and set aside;

3. Put 5 cups of water into a boiling pot and cook on high heat until it is close to a slight boiling state; turn to low heat and re-stir the starch paste evenly, pour it into a pot of boiling water, and stir while pouring; turn to medium heat and keep stirring until starch The paste becomes completely transparent, away from the fire; if you want to save time, you can boil the water first;

4. Prepare a clean glass crisper in advance, pour the starch paste into the box, hold it up and shake it to make the surface flat. When it is warm, cover the lid, put it in the refrigerator for more than 1 hour, and wait for it to solidify completely; Put it in the refrigerator before going out. If there is too much heat, it will produce a lot of water drops on the jelly, which looks watery, but does not affect the consumption;

5. You can adjust the sesame paste step according to your personal preference: there is a little sesame oil in the sesame paste, mix it with a spoon, then pour some light soy sauce, cold water, vinegar, and salt into the sesame paste paste; pour a small amount of light soy sauce to mix at the beginning, and wait until After the soy sauce and sesame paste are fully integrated, pour the next soy sauce or cold water and vinegar, and finish in several times; if you add them all at once, the sesame paste will easily form lump;

6. Chop garlic and mince, mince chives, and chop millet into small circles;

7. The solid mung bean jelly can be easily demoulded in the cold storage

8. Use a knife to cut into large pieces, and then cut into strips or pieces you like; after a few cuts, the knife will stick, and the knife can be dipped in cold water before cutting;

9. Put the jelly, sesame paste, chives, garlic, and millet into a pot, mix well and put on a plate, and then pour chili oil on the surface according to the taste.

Tips:
1. The formula of mung bean starch is 1 cup of starch + 4 cups of cold water, 5 cups and 6 cups are also possible, but the difference in hardness; 1 cup refers to the capacity, not the weight;
2. Keep the jelly in the refrigerator until it is completely solidified. If it is not completely solidified, it is usually in the middle. It will feel warm when you touch the box. The jelly should not be stored in the refrigerator for a long time or overnight. The longer the time, the starch will age faster and the jelly will be transparent It becomes milky white, although the hardness is there, but the elasticity is slightly worse; for office workers, eating in the morning at night will not affect the taste;
3. Seasoning and side dishes can be adjusted according to taste and season.