In summer, everyone in my family likes to eat "mung bean jelly". I often make this cold dish for them. Many of my friends also like to eat it. First, the jelly is smooth and delicious. Second, I often change some methods to make everyone's appetites. Open, hehe! My sisters often bring some classmates to my house to taste the mung bean jelly I made. They said they were tasting it, but at that time they still needed to stir-fry a few dishes to entertain them. In fact, they just came here to enjoy the meal, haha!
A few days ago, I was reading at home, and my cousin's classmate came home. I don't know where she saw the "emerald jelly". When chatting with me, she murmured, how delicious it is, and first praised me with sweet words;"Brother, we like all the rice you cook, so I feel a little greedy when I think about it." Then the topic changed; Brother, can you make us emerald jelly today?" It is a common problem for these girls to talk sweet words and then ask for them. They are all very smart.
That day, I made this "emerald jelly" for them with vegetable juice. Several girls were very happy with it and said it was delicious! Today, on a whim, I decided to make this slightly new "emerald jelly" again. The main methods are as follows;
Jade jelly
By KaleyVon
Recipe Recommendations
- salt 1 grams
- qingshui 200ml
- shredded carrots 30 grams
- pepper oil 15 grams
- chili oil 10 grams
- chicken powder 2 grams
- balsamic vinegar 15 grams
- fresh soy sauce 10 grams
- sesame paste 15 grams
- hot and sour
- mix
- half an hour
- ordinary
Steps for Jade jelly
1
Mung bean starch, salt, water, kale leaves, shredded carrot, shredded cooked lentils, pepper oil, chicken powder, balsamic vinegar, fresh soy sauce, sesame paste.
2
Wash the kale leaves and place them in the cooking machine, add 200ml of water and stir until paste.
3
Then filter out the coarse residue through a fine sieve.
4
Add 1 gram of salt to the mung bean starch and mix well, then twist the starch with beaten vegetable water and stir well.
5
Let stand for 20 minutes until later.
6
Blend the sauce; first put a little salt in the bowl, then put a little chicken powder and sesame paste into the bowl, scoop two spoonfuls of pepper oil and chili oil, twist the sesame paste with oil and stir well, and finally add soy sauce and balsamic vinegar Stir well for later use.
7
Bring the water in the soup pot to a boil, then reduce the heat to make the water boil slightly above 95 degrees. Put a clean small frying pan in boiling water and blanch it and preheat it.
8
Stir well the starch slurry after standing for 20 minutes again, then scoop a spoonful of the flour slurry into a frying pan and gently shake well.
9
Shake well and float the bottom of the frying pan in the boiling water pan so that the boiling water transfers heat across the bottom of the frying pan.
10
When scalding until the paste stops flowing, immediately scoop in boiling water to scalm the flour skin. When scalding until the flour skin feels bright, it proves that it is ripe.
11
Then take out the frying pan and place it in a cold basin to cool.
12
Remove the flour skin with your hands in cold water, and make all the flour paste in turn according to this method.
13
This amount of flour paste can make 5 sheets of flour skins with a diameter of 25 centimeters for two people to enjoy. After making, rinse the vermicelli again with clean water to drain the water, and cut it into strips with a knife.
14
Cut the vermicelli and plate it.
15
Top with pre-cooked shredded lentils and shredded carrots.
16
Pour on the blended sauce and serve on the table.
17
Mix well when eating.Jade jelly Make Tips
Characteristics of this jelly: green color, refreshing and pleasant, smooth skin, fresh and spicy. Warm tips: 1. Using kale leaves or rapeseed leaves is more colorful than spinach leaves. These three vegetables can be made. 2. After beating the kale leaves, be sure to filter off the residue to make the flour skin more delicate and the color more uniform. If you don't have a cooking machine at home, you can use a small rolling pin to mash the vegetable leaves into mud in a bowl, or better still, use a garlic jar. If there is no small sieve, use gauze to filter the residue. 3. The ratio of dry starch to water or vegetable juice is: 100 grams of dry starch can be used with 200 grams of water. The flour skin produced in this way is more muscular and not easy to break. This private summer delicacy "Jade jelly" is ready. It can not only increase vitamins, but also be very smooth and delicious. With your favorite seasoning, it is really a pleasure in the hot summer, haha! For friends 'reference!