Mung Bean Jelly

Mung Bean Jelly

by Large frying spoon

4.7 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

In the past, in old Beijing every summer, the store sold a large piece of jelly and a kind of water jelly called fish. Large chunks of jelly can be bought home and cut into strips and eaten, while fish can be eaten directly. It’s no longer seen now. Instead, a kind of jelly rolled into a roll, said to be made from mung beans, in fact, the taste is not good, I suspect it is mixed with other starches, because it is not as good as the original jelly. Tendons.

Today, I will make this traditional old Beijing mung bean jelly. The homemade jelly is much cleaner after all, and there is no fear of secondary pollution, the sanitary quality is completely guaranteed, and the stomach will not be disturbed by eating. "

Ingredients

Mung Bean Jelly

1. Main ingredients.

Mung Bean Jelly recipe

2. Pour clean water into the pot and put 2 grams of salt to boil. The mung bean starch is boiled with an appropriate amount of clean water to form a slurry, then quickly pour it into the boiling water pot and stir evenly.

Mung Bean Jelly recipe

3. Stir well.

Mung Bean Jelly recipe

4. Stir the paste evenly and thoroughly gelatinize, turn off the heat, and pour the thick starch paste into an iron pan to cool while it is hot.

Mung Bean Jelly recipe

5. After the starch paste cools, put it in the refrigerator for 2 hours, then take it out and pour it on a cutting board.

Mung Bean Jelly recipe

6. Cut the solidified mung bean jelly into strips with a knife.

Mung Bean Jelly recipe

7. Sprinkle shredded cucumber and coriander in the dish, and pour in an appropriate amount of fresh soy sauce.

Mung Bean Jelly recipe

8. Then pour the balsamic vinegar.

Mung Bean Jelly recipe

9. A moderate amount of chili oil.

Mung Bean Jelly recipe

10. Sprinkle with minced garlic and garnish with a few millet peppers.

Mung Bean Jelly recipe

11. The characteristics of the jelly; the color is white, the jelly is chewy, salty and slightly spicy, and the taste is smooth.

Mung Bean Jelly recipe

Tips:

1. Take 200ml of clear water syrup, boil 600ml of clear water to open salt, and use a total of 800ml of clear water is basically appropriate.



2. After the water is boiled, pour the powder into the slurry at a time. The stirring action should be fast until the wet starch is completely gelatinized and then turn off the heat. Pour it into the mold, iron plate or bowl while it is hot.



3. It is best to use pure mung bean starch to make it. Sweet potato flour and potato flour are also ok, but they are not as gluten as the jelly made from mung bean starch.



4. After the jelly is cooled and iced, you can mix it with it as you like, sesame sauce, mustard, garlic, chili oil, pepper oil, etc., as long as you feel delicious, the sesame sauce must be used with cold boiling water to make it easy to use.

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