Name: [sichuan Cuisine] Garlic Tempeh Jelly-homemade Jelly without Additives Can Also be Very Tender and Refreshing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80ml Pea starch; 480ml water; Some Red pepper; Some sesame oil; Some shallot; Some garlic; Some White sesame; Some Soy sauce; Some Vinegar; Some salt; Some Sugar; Some Tempeh Spicy Sauce

[sichuan Cuisine] Garlic Tempeh Jelly-homemade Jelly without Additives Can Also be Very Tender and Refreshing

by Thin gray

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In summer, a tender and refreshing jelly is very refreshing and thirst quenching. It can also be used as a cold dish to accompany meals. It is very appetizing.

I remember the first time I made jelly when I was in college, I don’t remember what starch was used at that time, but I remembered the failure. The jelly made out is very noodles, and if cut into pieces, the inside will be broken, not to mention saucy. The taste is not good at all. It’s different this time, it’s very Q, tender and refreshing, and it’s very simple to make. Some alum is added to the jelly sold outside, and there is no additive if you make it yourself.
This time I used pea starch, mung bean starch is also fine, and the effect is also good. But corn starch, potato starch, and wheat starch are not effective. Jelly made from different materials has different health effects. The jelly made of mung bean starch can prevent heat and reduce heat, detoxify and lower blood lipids; while the pea jelly has the effect of enhancing metabolism, and it is also used for digestion and absorption by the body when made into jelly. "

[sichuan Cuisine] Garlic Tempeh Jelly-homemade Jelly without Additives Can Also be Very Tender and Refreshing

1. Prepare materials, 80ml pea starch and 480ml water.

[sichuan Cuisine] Garlic Tempeh Jelly-homemade Jelly without Additives Can Also be Very Tender and Refreshing recipe

2. Take 80ML of water and soak the pea starch for 15 minutes.

3. Pour 400ML of water into a pot and boil, then add starch water.

4. Heat on a small fire, and keep stirring until the starch water begins to gelatinize.

5. Stir clockwise on low heat until a viscous state appears.

6. Cook until it becomes transparent as shown, and there are bubbles in the pot.

7. Pour the boiled batter into a container, and put it in the refrigerator after cooling.

8. After refrigerating, remove the bobbins or cut into pieces.

9. Use garlic, light soy sauce, sesame oil, salt, sugar, vinegar, sesame, tempeh or chili oil and other condiments to mix according to your own taste.

Tips:
Jelly should not be eaten on an empty stomach, otherwise it will burden the digestive tract and cause abdominal pain and other symptoms.

The jelly contains a lot of water and is easy to breed bacteria, so don't leave it for too long.

Shuttle is more delicious than lumpy jelly.