Pea Jelly
1.
Prepare a heat-resistant container and apply a layer of oil to prevent sticking
2.
Prepare a cup of pea starch and a cup of water
3.
Pour starch into a bowl, add a cup of water, stir until there are no dry powder particles, set aside
4.
Add four cups of water to a small pot, put 2 grams of salt, and heat
5.
When the water is heated until the bottom of the pot begins to bubble, slowly pour the mixed powder into the pot, while pouring and stirring with a spoon until it is all poured
6.
At this time, be sure to stir quickly
7.
Stir until the paste turns from white to transparent, to very viscous
8.
Pour into a greased container and let cool
9.
The pea sprouts that you grow yourself, cut off the blanching water (when blanching, put a little salt and oil in the water), cut into sections, and set aside; cut off the peas once, don’t throw them away, continue to let them grow
10.
This is chilled pea flour
11.
Put cold pea flour upside down on the chopping board and cut into the shape you like
12.
The garlic is mashed into garlic first, and all the sauces are mixed evenly
13.
Pour it on the jelly and you can eat it
Tips:
The ratio of pea flour to water is 1:5, which is mainly due to the boiling process. Be sure to pour it and stir it until the batter is very thick and the color is transparent.
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