In the past, every summer in old Beijing, shops sold a large type of jelly and a kind of water jelly called Boyu. Large pieces of jelly can be bought home, cut into strips and mixed, while fish can be mixed directly. It is no longer visible now. Instead, there is a kind of jelly rolled up. It is said to be made of mung beans, but in fact, it doesn't taste good. I suspect that it is mixed with other starches, because it is not as strong as the original jelly.
Today, make this traditional old Beijing mung bean jelly. Home-made jelly is much cleaner after all, and there is no need to worry about secondary pollution. The hygiene quality is completely guaranteed, and there is no stomach upset after eating it.
Mung bean jelly
Recipe Recommendations
- fresh peppers one
- salt 2 grams
- qingshui 800ml
- chili oil appropriate amount
- garlic appropriate amount
- balsamic vinegar appropriate amount
- fresh soy sauce appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Mung bean jelly
1
Main ingredients.
2
Pour clear water into the pan and add 2 grams of salt to boil. Use appropriate amount of water to twist the mung bean starch into a slurry, quickly pour it into a boiling water pan, and stir evenly.
3
Stir well.
4
Stir the paste evenly and thoroughly gelatinize it, turn off the heat, and pour the thick starch paste into an iron plate while it is hot to cool.
5
After the starch paste is allowed to cool, place it in the refrigerator and refrigerate for 2 hours, then remove it and pour it on the cutting board.
6
Change the solidified mung bean jelly and cut it into strips.
7
Put it into a plate, sprinkle with shredded cucumber and minced coriander, and add appropriate amount of fresh soy sauce.
8
Then pour in the balsamic vinegar.
9
Moderate amount of chili oil.
10
Sprinkle with minced garlic and garnish with a few millet peppers.
11
Characteristics of jelly powder: white color, chewy jelly powder, salty, fresh and slightly spicy, and smooth taste.Mung bean jelly Make Tips
1. Take 200ml of water to prepare the starch slurry, and boil 600ml of water with salt. Using a total of 800ml of water is generally suitable.
2. Once the water is boiling, pour the slurry in all at once. Stir quickly until the wet starch is completely gelatinized, then turn off the heat. Pour it into a mold while it is hot; an iron tray or bowl will both work.
3. It is best to use pure mung bean starch. Sweet potato starch or potato starch can also be used, but the jelly will not be as chewy as the one made with mung bean starch.
4. After the jelly has cooled and been chilled, you can mix it as you please. Sesame paste, mustard, minced garlic, chili oil, Sichuan pepper oil, etc., are all fine, as long as it tastes good to you. The sesame paste must be thinned with cold boiled water to be ready for use.