Pea Jelly

Name: Pea Jelly
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200ml Pea starch; 1200ml water; 1 Shallots

by Hani 22

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

For jelly, it is a cold dish that has been loved since childhood. Until the past two years when I was learning to cook, I remembered the jelly again. I searched the Internet for the method of jelly. Finally I read a lot and found that there are sweet potatoes, mung beans and pea starch. In the end, I bought them all in order to try out which ones are delicious, and give them a try. The result is that pea is one of my favorite flavors. Not only is it strong and tastes the same as in my hometown, but the key is that it is safer, healthy, and without any additives.

Ingredients

200ml Pea Starch
1200ml Water
1 Shallots

Pea Jelly

1. Prepare the ingredients, prepare a bowl of water and a bowl of starch. The ratio of starch to water is 1:6

2. Then mix 1 bowl of water and 1 bowl of starch evenly, pour the remaining 5 bowls of water into the pot, bring to a boil, and quickly pour in the stirred water and starch

3. Stir it quickly with a wooden spoon to prevent small bumps. Turn to low heat and continue stirring until it becomes transparent and has a lot of large bubbles, and when it can be continuous, turn off the heat.

4. Find a container to put it in, and put it in the refrigerator to freeze or freeze to solidify. Take it out and put it on the chopping board.

5. Cut into strips, a little salt, 1 teaspoon light soy sauce, 1 teaspoon minced garlic, 2 drops of sesame oil, a little chili oil, a little chicken essence, and 1 teaspoon vinegar to make a sauce and pour it on the jelly, and finally sprinkle some chopped green onions.