Pea Jelly

Pea Jelly

1. Prepare pea starch and cold water, and prepare two cups of the same size.

2. 1 cup of pea starch, 1 cup of cold water; it is not the weight but the capacity, so don't ask me how many grams or milliliters this is. This amount is enough for two people with small appetites.

3. Put the pea starch and 1 cup of cold water into a large bowl. At first, the starch will be lumps on the bottom of the bowl. Stir gently, mix well and set aside.

4. Put 5 cups of water into the saucepan.

5. The fire is boiled until it is close to a boil, bubbling but not fully open.

6. Turn to low heat, re-stir the starch paste evenly, pour it into a pot of boiling water, and keep stirring while pouring; turn to medium heat and keep stirring until the starch paste is completely transparent and remove from the heat.

7. Prepare a clean glass crisper in advance, pour the starch paste into the box, hold it and shake it to make the surface flat, let it dry for about 15 minutes, warm the starch paste, cover it, put it in the refrigerator for 1 hour to 6 hours, and wait. Completely solidified.

8. Cucumber, shallots, garlic, and millet are clean and clean; the basic seasoning includes vinegar (balsamic vinegar, aged vinegar, rice vinegar can be), light soy sauce, salt, and chili oil; it can be adjusted according to personal taste.

9. The cucumber is sliced first, and then finely shredded.

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

11. Put the vinegar, light soy sauce, and salt into a bowl and stir with a small spoon to melt the salt.

12. The pea jelly that has solidified and solidified in refrigeration can be easily demoulded; if you want to eat it in about an hour, and the jelly has a mushy state that has not solidified, you can refrigerate the jelly again.

13. Use a knife to cut into large pieces, and then cut into thick or thin strips that you like; after a few cuts, the knife will stick to it, so it's easy to cut with a little cold water on the knife.

14. Put the cucumber silk on the bottom, and spread the jelly noodles on top.

15. Sprinkle chopped shallots, garlic, and spicy millet on the jelly, pour in the sauce, then pour the chili oil and mix well.

Tips:

1. 1 cup of starch + 6 cups of cold water; 1 cup refers to the capacity, not the weight; adjust the capacity according to the amount consumed, such as using the same size bowl;
2. Keep the jelly in the refrigerator until it is completely solidified. If the jelly is not completely solidified, it is usually in the middle. It will feel warm when you touch the box; it is not suitable to store the jelly in the refrigerator for a long time or overnight. The state becomes white, although the hardness has been achieved, the elasticity is compromised; it is appropriate to consume 1-6 hours as soon as possible.
3. The seasoning can be adjusted according to taste.