Spinach Jelly

Name: Spinach Jelly
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g White jelly powder; 600g spinach; 60g White sugar; 30ml honey; 1800ml Shimizu

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

5

In the summer of childhood, Zhiyi kept on twittering, flying fireflies in the evening, eating jelly in the yard...this is the happiest childhood memory. Guangdong jelly is usually eaten in summer. There are black jelly and white jelly. The main ingredients are Guangdong jelly grass (fairy grass), arrowroot, rice, starch, which are processed into powder and blended in a certain proportion.

Ingredients

100g White Jelly Powder
600g Spinach
60g White Sugar
30ml Honey
1800ml Shimizu

Spinach Jelly

1. Wash spinach and drain the water;

2. Spinach juice, filter; PS: 600 grams of spinach, about 500 grams of spinach juice can be squeezed

3. Take out 100 grams of instant white jelly powder and 500 grams of spinach juice;

4. Mix the spinach juice and white jelly powder into a paste, and stir until it has no nuclei;

5. 1800 grams of water, pour into a pot and boil;

6. Pour the spinach white jelly paste into the pot;

7. Boil while stirring, then cook for 1 minute;

8. Filter again and pour it into the fresh-keeping box; PS: It is recommended to use glass and ceramic fresh-keeping boxes;

9. After cooling, cover the lid and put it in the refrigerator;

10. Take it out when you eat it, upside down;

11. Use a wooden/bamboo knife or a ceramic knife to cut into small cubes, add the condiments and mix well

Tips:
1. When mixing jelly powder with spinach juice, it must be mixed evenly and non-nuclear;
2. Eat it cold, it tastes better if it is cold;
3. Use white jelly powder and black jelly powder will look good in color.