Sad Jelly

Sad Jelly

1. Prepare the ingredients

2. Prepare 100g of pea starch and 100g of water to mix evenly into starch water for later use.

3. Pour 600g of water into the pot and turn to low heat after boiling

4. Pour in the starch water, stir while pouring, using a fast hand speed, stir until the starch in the pot becomes thick, until the color is uniform and there are large bubbles in the pot turning off the heat.

5. Brush a thin layer of oil in the container

6. Pour the cooked starch into a container and put it in the refrigerator for 2~4 hours

7. Take it out after refrigeration, demould it on the chopping board, and cut into strips

8.

9. Spicy garlic and millet are frothed with a food processor, add a spoonful of chili powder, and stir evenly with a spoonful of hot oil

10. Then add two spoons of soy sauce, two spoons of vinegar, one teaspoon of sugar, a little chicken essence, and half a teaspoon of salt and mix well

11. Pour the seasonings on a plate of jelly, sprinkle with chopped peanuts and coriander and you're done

Tips:

1. You can also use pea starch, mung bean starch, and sweet potato starch to make jelly. Pea starch and mung bean starch, the ratio of powder to water is 1:6, and the ratio of sweet potato starch powder to water is 1:4.
2. The cold storage time of the jelly must be sufficient, otherwise the jelly will be soft and collapsed, resulting in poor cutting of the jelly.
3. It can also be eaten with shredded cucumber, bean sprouts and coriander.
4. The collocation of the sauce should be based on personal taste. Babies who can't eat spicy food should not put millet spicy, otherwise they will really cry.
5. Be sure to wait for the water to boil before pour in the starch solution, and keep stirring after pouring.
6. Put the prepared jelly in the refrigerator to taste better. If you like to eat hard, put less water, if you like to eat soft, put a little more, but don't differ too much, otherwise it will not form.