Ingredients: 50 grams of sweet potato starch, 450 grams of purified water, half a spoon of salt, Chili oil 1 spoon,
Soy sauce 1 tsp, vinegar half a tsp, oyster sauce 1 tsp, 2 coriander, 3-5 shallots, chopped pepper 1 tsp, and proper amount of sesame oil.
Practice of homemade sweet potato jelly
Prepare 50 grams of sweet potato starch and 450 grams of purified water.
Take 100g purified water and pour it into sweet potato starch.
Stir evenly to form starch water.
Take a small milk pot, and then pour 350 grams of water to boil.
Pour in the prepared starch water.
Stir constantly with chopsticks.
Turn off the heat when the starch becomes transparent.
Take a container, pour the starch paste into it, let it cool, and then put it in the refrigerator 1 ~ 2 hours.
Isn't it beautiful to take the jelly out of the refrigerator and pour it on the plate?
Cut the bean jelly into cubes.
Put salt, oyster sauce, Chili oil, sesame oil, vinegar, soy sauce and onion into a bowl and mix well.
Pour the mixed seasoning on the bean jelly, pour in the chopped pepper, and finally sprinkle with coriander.
Homemade sweet potato bean jelly (2)
Materials: sweet potato powder 300g, water 1500ml, salt1g.
Practice of sweet potato bean jelly
Weighing sweet potato powder
Put 1500ml water into the pot.
Gently pour the sweet potato powder into the pot.
When the sweet potato powder is completely dissolved in water, stir it with a spoon and filter out the impurities on the surface with a sieve.
Add 1 g salt.
Turn on the fire and stir with a spoon.
The sweet potato powder began to agglomerate, and continued to stir.
The sweet potato powder began to agglomerate, and it was a little laborious to stir, so I kept stirring.
Turn off the heat when the sweet potato powder is completely discolored.
Pour the bean jelly into the container while it is hot and scrape the surface with a spoon. I use porcelain pots.
When it cools, take it out of the container.
It's done.
skill
Adding a little salt can make the bean jelly thicker and not easy to disperse; The whole process should be kept stirring, and finally it is more laborious to stir. You should use a spoon to stir along the side of the pot, or you will touch the bottom of the pot.