Peach Flavor Mung Bean Jelly
1.
Blood peach (picture 1) is bright in color, sweet and sour, nourishes qi and blood, nourishes yin and nourishes body fluid, and has extremely high nutritional value.
2.
Divide it in two with a fruit knife, and you can see the bloodshot red flesh, and the juice that flows down is also red, strong and refreshing (Picture 2), it should be a good food coloring agent.
3.
Prepare 30 grams of mung bean starch (Picture 3).
4.
Add 50 grams of cold water (Picture 4).
5.
Stir it evenly and form a slurry (Figure 5).
6.
Add 10 grams of granulated sugar (Picture 6), stir well and set aside for later use.
7.
Start to extract blood peach juice. Friends who have a juice machine can process it directly, and those who don’t can manually squeeze the juice. Wash the blood peach, peel it, and cut into small pieces (Picture 7).
8.
Mash it with a rolling pin (Picture 8).
9.
Strain through a flour sieve (Picture 9).
10.
The resulting peach juice is thick and has delicate flesh (Figure 10).
11.
Pour 110 grams of peach juice into 6 (Picture 11).
12.
Stir well (Picture 12).
13.
Add 150 grams of cold water to the milk pan (Picture 13).
14.
Bring to a boil over high heat (Picture 14).
15.
Change to the minimum heat. At this time, the starch in 12 is slightly precipitated. Stir again with a small spoon, just two or three times. After stirring, pour it into the pot (Picture 15), and stir it in a circular motion in a clockwise direction while inverting. Note that the stirring speed must be fast.
16.
Turn off the heat until it becomes viscous and feels resistance when making a circle, and there are large bubbles coming out of the pot (Picture 16).
17.
Pour it into the prepared container while it is hot (Figure 17). Try to use an open shallow container to dissipate heat quickly. The container in the picture is shallower than the bowl and deeper than the dish, with a mouth diameter of 13.5 cm and a height of 4.5 cm.
18.
It can be eaten after letting cool. If you want to be cooler, you can put a lid or plastic wrap on the container and put it in the refrigerator for 1 hour. When taking it out, first use the tip of a fruit knife to make a circle along the edge of the plate, then add a small amount of cold water (Picture 18), shake it slightly, you can easily pour out the jelly (as shown in the picture below).
19.
The jelly that came out upside down (Picture 19)
20.
Cut into pieces and serve (Picture 20).
Tips:
1. In the mung bean jelly formula, the ratio of mung bean starch to water is 1:6. In fact, 1:5-8 is all right. The jelly made with less water is harder and crisper, and the color is white and thicker, while more water is soft. , The white is lighter and the transparency is higher.
2. You can also pour all the materials: cold water, mung bean starch, sugar, peach juice directly into the pot, stir evenly and heat on a low fire. Stir continuously during the heating process. The effect is the same as adding the starch paste after the water is boiled. , I just keep stirring and feel a little tired.
3. The jelly is easy to make and can be eaten as you please. The amount of this formula is very small, and only a small plate as shown in Figure 17 can be made, which is suitable for novices to learn to make.
