The heat of sweet potato bean jelly
The calorie of bean jelly is extremely low, only 57 calories per100g. This is because bean jelly is made of mung beans, peas, sweet potatoes, buckwheat and other raw materials, and these raw materials themselves contain very low calories. In addition, the cooking method of bean jelly is basically cold, and it will not add too much cooking oil and has the least nutritional loss, so it is a food worth recommending to everyone during weight loss.
Where is the sweet potato jelly?
Sweet potato bean jelly is a famous Sichuan specialty snack, made of sweet potato starch. Sweet potato bean jelly is soft, tough and smooth, with moderate taste and firm pull-back, which is stronger than pea bean jelly and has no alkaline taste of rice bean jelly. This bean jelly can be eaten cold or hot.
Recipe exercise
1. Sweet potato raw powder is poured into a container, and sweet potato raw powder generally has small bumps. It doesn't matter.
2. Pour the water into the raw sweet potato powder.
3. filter it with a sieve, and the pimple won't pull.
4. Then put the filtered water into a container, preferably a pot with a thick bottom.
5. Stir constantly with medium and small fire.
6. Stir until it changes color, then pour it into a container, cool it and put it in the refrigerator.
7. Take it out of the refrigerator and buckle it on the chopping board.
8. Cut into strips.
9. Add seasoning, if there are peanuts, shredded cucumbers and the like.
skill
1, the proportion of sweet potato jelly must be powder 1, water 4 or 5. Too much water will make the finished product too thin.
2, there is no alum to make bean jelly more reassuring.
3, the same method can be used to make mung bean jelly and pea jelly. The proportion will be adjusted.