In summer, a tender, smooth and refreshing jelly can cool off and quench your thirst. It can also be used as a cold dish to accompany the meal, which is very appetizing.
I remember the first time I made jelly was in college. I can't remember what starch I used at that time, but I remember the failure. The jelly I made was very smooth. If I cut it into slices, it would be broken inside, not to mention the silk. The taste is not good at all. This time it is different. It is very Q, tender and smooth, refreshing, and it is also very simple to make. Some alum is added to jelly sold outside, but the ones made by yourself will not contain any additives.
This time I used pea starch, and mung bean starch was also okay, and the effect was good. But corn starch, potato starch, and wheat starch are not effective. Jays made from different materials also have different health effects. The jelly made of mung bean starch can prevent heatstroke and eliminate heat, and has the effect of detoxifying and lowering blood lipids; while the pea jelly has the effect of enhancing metabolism, the jelly is also made into the body's digestion and absorption.
Garlic fermented bean jelly
By MableLehner
Recipe Recommendations
- water 480ml
- red pepper appropriate amount
- sesame oil appropriate amount
- onion appropriate amount
- garlic appropriate amount
- white sesame appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- sugar appropriate amount
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Garlic fermented bean jelly
1
Prepare the ingredients: 80ml of pea starch and 480ml of water.
2
Soak pea starch in 80ML water for 15 minutes.
3
Pour 400ML of clear water into the pan and bring it to a boil, then add the starch water.
4
Heat over low heat and stir constantly until the starch water begins to gelatinize.
5
Keep stirring clockwise on low heat until it becomes sticky.
6
Cook until it becomes transparent as shown in the picture and there are bubbles churning in the pan.
7
Pour the cooked batter into a container, cool, and place it in the refrigerator.
8
Refrigerate and remove the silk or cut it into pieces.
9
Use mashed garlic, soy sauce, sesame oil, salt, sugar, vinegar, sesame, fermented bean sauce or chili oil and other seasonings to your taste.Garlic fermented bean jelly Make Tips
Bean jelly should not be eaten on an empty stomach, otherwise it will burden the digestive tract and cause abdominal pain and other symptoms. There is a lot of water in jelly and it is easy to breed bacteria, so don't leave it for too long. The silk form is more delicious than the block-shaped jelly.