Practice 1

Ingredients: sweet potato powder100g, 400g of water, appropriate amount of coriander, 2 millet peppers, 3 cloves of garlic, appropriate amount of ginger, appropriate amount of pepper, salt, soy sauce, vinegar, Chili oil and sesame oil.

Practice:

1, sweet potato powder and salt are added into a little water, stirred evenly and let stand 15 minutes. Filter out impurities with a mesh screen.

2. Turn off the heat after boiling the water in the pot, and pour in the sweet potato starch while stirring. It will get thicker and thicker, keep stirring quickly, and don't paste the bottom.

3. Turn off the fire until it is completely transparent and there is no white spot. Pour into a bowl, cool and refrigerate.

4. Take out the jelly when eating, cut it into small squares or strips, put it in a bowl, and crush garlic and ginger into powder and put it on it.

5. Take the hot oil in the pot, add the peppercorns and saute until fragrant. Discard the peppercorns after saute, add the chopped millet pepper and turn off the heat when slightly fragrant.

6, out of a small bowl, add soy sauce, vinegar, Chili oil, salt, sesame oil and mix well, and pour in the pepper oil that has just exploded.

7. Pour it into the sweet potato jelly bowl, sprinkle with coriander and serve!

Practice 2

Ingredients: one bowl of sweet potato starch and six bowls of water.

Practice:

1, a bowl of sweet potato starch and four bowls of water, stir well.

2. Pour it into the pot, and do not put the starch that has not melted at the bottom into the pot.

3. Use the remaining two bowls of water to continue to melt and pour into the pot, and the last slag is not needed.

4. At the beginning, the fire can be slightly larger, and it is constantly stirred. When it is thick, turn to a small fire and stir quickly to prevent the pot from being burnt.

5. Stir until the starch color becomes transparent, then turn off the heat, put it in a bowl and let it cool.