Stir-fried Spinach Jelly with Tempeh
1.
Beat a small handful of spinach with an appropriate amount of water to make spinach juice, filter and remove the residue to get the juice for later use.
2.
Take 75 grams of spinach juice and 50 grams of pea starch and mix well.
3.
Put 400 grams of spinach juice in a small pot and heat it to 70 or 80 degrees, then adjust the heat to medium and low, pour the powder slurry prepared in the previous step into the pot in a circular motion, while stirring with chopsticks, continue for a few minutes, until large bubbles status. At that time, I slowly poured the powder slurry with one hand and stirred with the other, so I couldn't take pictures, so I missed the picture. Please forgive me.
4.
After turning off the heat, pour the jelly paste into a container or fresh-keeping box. You can paint the inside of the container with oil or oil paper to facilitate demoulding.
5.
Put it in a cool place and let it stand for a long time and it will solidify into jelly and release the mold.
6.
Cut into small pieces.
7.
Pour a little oil in the pot to heat up, add the green onion, ginger and garlic until fragrant.
8.
Add a spoonful of tempeh and stir fry until fragrant.
9.
Pour in the jelly cubes and stir fry a few times.
10.
Add chicken essence.
11.
Then add light soy sauce.
12.
Stir fry a few times and then add a spoonful of sugar without adding salt. The tempeh is already very salty.
13.
Turn off the heat after a few stir fry.
14.
You can eat as soon as you serve it.
Tips:
no.
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