Pea Jelly

Name: Pea Jelly
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 tablespoons Pea starch; 15 tablets Basil leaves

by August mom

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

@1@ Pour most of the water into the pot, boil slightly over medium heat, about 90 degrees Celsius (the ratio of pea starch to water is 1 to 6.5, this time I used 2 spoons of pea starch and 13 spoons of water) @2@Left About 1 tablespoon of water, stir the pea flour into a paste @3@花豆糊 pour into the slightly boiling water, medium and low heat, keep stirring, avoid sticking the pot @4@待萝卜糊 becomes transparent

Ingredients

2 tablespoons Pea Starch
15 tablets Basil Leaves

Pea Jelly

1. Pour most of the water into the pot, boil slightly over medium heat, about 90 degrees Celsius (the ratio of pea starch to water is 1 to 6.5, this time I used 2 spoons of pea starch and 13 spoons of water)

2. Stir the pea flour into a paste with about 1 tablespoon of water left

3. Pour the pea paste into slightly boiling water, keep stirring on medium and low heat, to avoid sticking to the pan

4. When the pea paste becomes transparent and it is boiling, turn off the heat

5. Pour the transparent pea paste into a bowl, let it stand still and let cool

6. Can be refrigerated for a few hours

7. Spread a part of the perilla on the plate, take out half of the jelly and cut into strips, arrange on top of the perilla, shred the rest of the perilla, and place on the jelly

8. Chop garlic, add a little bit of cold water, then add all the auxiliary materials except peanuts, stir well, peel the peanuts and roll them into crumbles

9. Pour the condiments on the jelly and sprinkle with peanuts