1. Put the pea starch in a non-stick pan.
2. Add 180 grams of water, stir evenly, and melt.
3. Turn on a small fire and stir constantly with a spoon to heat it evenly.
4. Slow heating will make the starch appear viscous. At this time, the heat is still low and stirring is continued.
5. Cook until the starch is transparent on low heat, turn off the heat, about five minutes.
6. Pour it into a bowl and let it cool thoroughly, then put it in the refrigerator for three hours.
7. Take out the chilled jelly and buckle it out. Prepare a strip knife for cutting the jelly. If you don’t have it, you can use a kitchen knife to cut into strips.
8. Cut it into a thick strip and put it in a bowl.
9. Chop dried tempeh with a knife and chopped green onion.
10. Then put all the condiments in the condiments and mix evenly.
11. The spicy jelly is ready.
Tips:It's best not to use soy sauce when mixing jelly, it will make your jelly color ugly, and it will also make the jelly become too watery and not tasty. The addition of dried tempeh is the method my grandmother taught me. It is very delicious. You can't put too much, because it is salty and you should put it according to the amount of jelly.
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