Yam Jelly

Yam Jelly

1. One bowl of starch and five bowls of water.

2. Soak the starch in two bowls of water. (Add water directly to the starch, don't stir it, let it soak slowly)

3. After a long time of soaking, the starch has no lumps, and the starch will deposit on the bottom, and then pour out the upper layer of water (the amount that is poured is a bowl, so that there is only a bowl of water in the starch).

4. Add four bowls of water to the pot and bring to a boil.

5. Pour the powder slurry into boiling water, keep heating and stirring, the powder slurry will gradually become thicker and transparent, and you are ready at this time.

6. Pour it into a container and let it cool.

Tips:

1. If it is powdery starch, add it directly to a bowl of water and mix well, then it can be fried, no need to soak in advance.
2. There is basically no problem with the ratio of one bowl of starch to five bowls of water. If it feels thick during frying, just pour in boiling water and stir.
3. The fried state should be thick and transparent paste, but not too thick, it will be very hard when cold.
4. If you find that the jelly is rotten or hard, adjust the consistency of the batter the next time you fry it, and you will be proficient in doing it a few more times.