Homemade hot and sour jelly

Recipe Recommendations

• sweet potato starch appropriate amount
• pepper appropriate amount
• coriander appropriate amount
• chili oil appropriate amount
• vinegar appropriate amount
• Meiji Fresh Soy Sauce appropriate amount
• white granulated sugar appropriate amount

• hot and sour
• skills
• ten minutes
• ordinary

Steps for Homemade hot and sour jelly

1

1 small bowl of sweet potato starch (the ratio of sweet potato starch to water is 1:4)

2

Use a small bowl of water to mix the sweet potato starch.

3

Use a powder sieve to sift the sweet potato starch. The jelly produced in this way has no small bumps and is more delicate.

4

Add three bowls of water to the pan

5

Open fire and slowly add the blended sweet potato starch.

6

Immediately after adding the starch, stir continuously.

7

It becomes more and more viscous, and continue to stir.

8

It is completely transparent and sticky, making it difficult to stir. (That's enough.) If you want to eat more gluten jelly, continue to stir vigorously for a while.

9

Turn off the heat and store in a crisper. After cooling, you can eat the jelly with ease.

10

This is cooled jelly, which can make two large plates.

11

Take what you eat, put the rest in a crisper and store it in the refrigerator. Cut into your favorite pieces or strips and place into a deep plate.

12

Wash the pepper, cut it into pieces, and place it in a deep dish.

13

Wash the coriander, chop it and place it together.

14

Add in your favorite seasoning and mix well, and start eating. In the hot summer, it is enjoyable to eat your own ice-cold jelly.

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• home cooking
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