Name: Rouge Jelly
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100G Pea flour; 500G Red amaranth; Some ginger; Some garlic; Some shallot; 1/2 a spoon Chili oil; A few drops Pepper oil; A few drops sesame oil; 1/2 a spoon Sugar; 1/2 a spoon MSG; 1/3 tablespoon salt

Rouge Jelly

by 670303166

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The jelly is smooth and tender, and there are many pure whites. Thinking about the natural color of vegetables to change it? I just bought red amaranth today, let's make a lovely pink jelly. "

Rouge Jelly

1. Remove the old stems from the red amaranth, take the tips or leaves and wash them.

2. Boil water in a pot and add a little oil and salt.

3. Blanch the red amaranth and remove it.

4. Strain the red amaranth soup for later use.

5. Prepare a bowl of soy flour.

6. Take a bowl and pour out half of the pea flour.

7. Add about 40G of water to make a slurry.

8. Pour the red amaranth juice into the pot and boil.

9. Add the pea flour paste, stirring constantly, and bring to a boil.

10. Pour the cooked jelly into a bowl and set the shape.

11. When it cools slightly, pour the bottom of the bowl and take out the jelly

12. Take one out, cut into slices, and pour the sauce on it.

Tips:
The seasoning juice can be prepared with chili oil, pepper oil, sesame oil, vinegar, sugar, monosodium glutamate, garlic, chives, salt or soy sauce.