Sichuan Jelly

Name: Sichuan Jelly
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: bowl Pea starch; 6 bowls Shimizu; piece ginger; 2 garlic; 1 spoon Soy sauce; 1 spoon White vinegar; 1 spoon salt; a little Cooked Sesame; Some Spicy oil; A few drops sesame oil; A Shallots

by Yaoyao Original Food Class

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

The jelly bought on the market can’t rest assured. If you make it yourself, you can make a good jelly that is Q and elastic. Some friends say that you can’t make it well. Part of the reason is that the starch is not pure enough, and the ratio of water to powder may not be mastered Some people say that they can’t make it well and have a strange smell. In fact, it may just be because you have not cooked well. Knowing these common failure reasons, you can make a beautiful jelly with a little attention when you make it by yourself!

Sichuan Jelly

1. First prepare a bowl of pea starch and an equal amount of water.

2. Mix a bowl of water with a bowl of pea starch.

3. Add five bowls of water to the pot and bring to a boil.

4. After the water is boiled, slowly pour in the starch water, stirring quickly while pouring, so that the starch water is heated evenly.

5. The fire should not be too high. My pot is evenly heated. I turned on a medium-to-small fire and kept stirring with a spatula for 8 minutes.

6. Pour the fully cooked starch paste into a sensation container, and it will be demoulded as well as without oiling. After the temperature drops, close the lid and put it in the refrigerator for more than two hours until it is completely solidified.