In fact, the skill of making bean jelly was not handed down by my parents, but was given to me by my mother-in-law. I like cooking and I like watching people cook. My father's job is cooking. Of course, he can't be called a chef. After all, he only cooks in the factory canteen. But there is no denying that my father is a good knife and cooks super delicious. So from childhood to adulthood, even now I have reached the age of the fourth grade. When I get home, my favorite thing to do is to watch my father cook. I saw him holding a heavy cast iron kitchen knife as if he didn't have much weight, saw him cut potatoes as thin and bright as hair, and saw him cut ordinary vegetables into various patterns. I also love watching my mother-in-law cook. Mother-in-law cooking and father cooking are completely two styles. Mother-in-law cooks slowly, and her movements are always slow and casual. Watching her cook is a very leisurely enjoyment. Moreover, my mother-in-law can cook all kinds of complicated foods, such as cold rice noodles, bean jelly, sesame cakes, nest rolls, and so on. There are many kinds of pasta in Shanxi, and the flour used is not only wheat flour, but also oat flour, corn flour and soybean flour. In return for watching my mother-in-law cook, I also learned a lot of traditional food from her family. Although most of them are complicated foods, there are some slightly simpler foods, such as bean jelly. A bowl of bean jelly in summer is super comfortable. I used to go to the snack street and take one home. But since I learned bean jelly from my mother-in-law, I've tried to make it myself at home. This kind of health protection is not available for roadside snacks anyway. But unfortunately, I won't copy the bean jelly made by my mother-in-law, I can only make a bowl of bean jelly. (put away)

food

People in northwest China usually use potato starch as bean jelly. I remember my mother doing it. Curiosity wants me to know how the powder solidifies, so I seldom watch the production process patiently and completely. Next, I will write out the steps of my mother's making bean jelly.

Prepare potato starch first, pour water into the pot to boil, turn off the heat when the water boils, then put potato starch into the pot with one hand and stir it in the same direction with one end of the rolling pin with the other hand. The purpose of stirring is to prevent the powder from sticking to the pot and burning. After stirring, it can be put into a pot or plate and dried naturally to become jelly.

There are several ways to eat bean jelly: you can use vinegar and Chili oil to make hot and sour salad powder, you can also use the slurry that northwest people often eat as seasoning salad powder, you can also cut the powder into small pieces and stir-fry bean jelly, and you can also make chicken noodle soup. No matter what kind, the powder made is particularly delicious.

There are many kinds of bean jelly, including salty bean jelly and sweet bean jelly. Salty bean jelly, represented by Shaanxi bean jelly, Sichuan bean jelly and Lijiang bean jelly, is a mixture of salty and spicy sauces such as soy sauce, vinegar, sesame oil and pepper, which can be used as the staple food of a meal. Sweet bean jelly is represented by Guangdong and Taiwan black bean jelly, which is eaten as dessert and snack. However, in Hubei, although there are salty and spicy bean jelly, I remember that bean jelly is a bowl of bean jelly that I bought at the roadside for a few cents when I was a child. It's a summer dessert, made of thin, soft and slippery bean jelly, shaved ice and sugar water. At that time, there were no ice cream smoothies and milkshakes to choose from. At that time, most families didn't even have refrigerators, and we wanted to have a cool solution. I can only go to the roadside to buy jelly to drink. This kind of bean jelly sold by the roadside is a huge ice cube bought by the stall owner from the ice factory, wrapped in cotton cloth to avoid melting. When someone comes, take it out and put it on the planer to quickly plane a bowl of smoothies, and then put it back on the cover immediately. Scoop a tablespoon of bean jelly on shaved ice, add some yellow syrup and sometimes watermelon juice. If you want to be sweeter, you can ask the boss to add another spoonful of sugar, but the added sugar is difficult to melt in ice water, so you will chew up the sugar particles when you drink it. Many people like this feeling of eating sugar, but I don't like it very much, so I always ask my boss to add some sweet-scented osmanthus, which is more fragrant and cooler.

This kind of bean jelly is hardly sold now. In the past, traditional bean jelly mostly used gypsum or bean jelly seeds as raw materials, and the production method was not simple and the proportion was difficult to control. Now ordinary supermarkets sell bean jelly, the main ingredient is pectin, and the packaging is marked with the formula. Mix a bag of grams of flour with grams of water, boil it and cool it to bean jelly, and then make it into strips or blocks by planing or cutting.

Guihua crystal bean jelly

Ingredients: 50g of white bean jelly, 600g of water, 0/5 g of sugar/kloc-,appropriate amount of honey or syrup, and a little dried osmanthus.

1. A packet of 50 grams of white bean jelly was sold on the market;

2. Pour the bean jelly and sugar into the soup pot together;

3. Add 600 grams of water to the soup pot and stir evenly with a small spoon;

4. Heat on medium fire, after boiling, turn to low heat and cook for about 1 min, while stirring, and turn off the fire when the solution becomes smooth and viscous;

5. Then pour the solution in the pot into a large square bowl and cool it with ice water or cold water;

6. Cover the cooled bean jelly solution and put it in the refrigerator for 2 hours, and take it out after it is completely solidified;

7. When eating, take a proper amount of frozen ginkgo with a spoon and put it in a small bowl;

8. Add a proper amount of honey to the bowl, add more sweetness and less sweetness;

9. Add cold boiled water (ice water is better), or you can change it into fruit juice according to your preferences and mix well;

10. Finally, sprinkle a proper amount of dried osmanthus and serve.

PS:

1. bean jelly is commonly found in supermarkets, and its main component is pectin. Jelly powder, cold powder, agar and Geely powder can not be used instead, but the dosage ratio of different varieties of powder with water is different. It is recommended to read the instructions carefully before use.

2. The ratio of bean jelly solution is only a general reference here, not a formula. The amount of water added for brewing is adjusted by itself. If you like the hard taste of bean jelly, then add less water. If you like the tender and thin taste, you should add more water.

3. People with poor digestion should not eat honey. Some people don't like the taste of honey, so the honey here can also be replaced with sugar water or syrup, or with your favorite juice.

4. Dried sweet-scented osmanthus can also be replaced by sweet-scented osmanthus sugar, sweet-scented osmanthus honey, or other varieties of flowers, such as rose sugar and rose sauce. Of course, there is no need to add.

As a Sichuanese, bean jelly is our favorite food. In particular, the bean jelly in northern Sichuan in our hometown is famous all over the country.

Later, after working in Shenzhen, it was difficult to buy bean jelly in Guangdong, so I had to make it myself if I wanted to eat it.

Children at home don't eat Chili very much, so I just put a few drops of red oil in bean jelly to show that it's delicious. Usually I pour red oil on bean jelly.

Making bean jelly is very simple. First, you can go to the supermarket to buy a packet of raw pea powder. Other spices are always available at home.

Let's share the production method below.

Step 1: Prepare an empty bowl and a bowl of cold water.

Step 2: Pour the raw pea powder bought in the supermarket into the pot. The amount of raw flour can be one eighth of that of water. If there are too many, bean jelly will be slightly hard, brittle and elastic. Without it, it will be soft and tender. You can adjust the weight according to your own taste.

Step 3: Bring the boiling water to a large fire and stir it with a spoon. In Sichuan, this step is called "stirring bean jelly".

Note: Don't stop stirring bean jelly, especially when the water is about to boil, the raw flour will turn into paste, so keep stirring.

Step 4: As soon as the water is boiled, the paste will be successful. Turn off the fire at once and cook. Three minutes before and after, it is time to boil water. After the bean jelly is stirred, pour it into a bowl.

Step 5: cool and shape, and pour out the bean jelly.

Step 6: First cut the bean jelly into thin slices.

Step 7: Then cut the bean jelly into strips.

Step 8: After putting in the dish, prepare the seasoning.

Step 9: Add salt, monosodium glutamate, soy sauce, sesame oil, a little sugar, aged vinegar, sesame oil, minced ginger and garlic, chopped green onion, or chopped peanuts.

Step 10: Continue to add pepper powder and drizzle with red oil. You can add more if you like the taste of red oil.

Step 1 1: Decorate with coriander.

Delicious bean jelly was made successfully. The amount of seasoning can be adjusted according to your own taste, and no formula is needed.

My share is here, I hope everyone can successfully make delicious bean jelly.

Hi, how are you? I'm Ying Han.

Ice powder is a delicious food in summer, which is favored by people because of its smooth and transparent, cool and delicious, and low price.

Some time ago, I went to eat hot pot, the kind of spicy Sichuan pot with red oil. My boss gave me a big bowl of ice powder, and I felt that I would be laughed at by my friends in Sichuan. This is my first time to eat ice powder. Although it is just a simple brown sugar ice powder, it is cold and spicy with hot pot, so I like to eat ice powder recently. I bought a convenient ice powder, soaked it in hot water, and put it in the refrigerator when it is cold, but my food can't be satisfied with only brown sugar water. As far as various combinations are concerned, I like ice powder fruit fishing best among so many ways to eat, because I am Yan Kong, and it feels great to eat beautifully. All kinds of favorite fruits with ice powder and honey water are simple and delicious. Please try it!

Full video

Bingfen fruit Lao

Ingredients: ice powder13g watermelon, mango, kiwi, pitaya, grapefruit (your favorite fruit can be beautiful in color).

13 grams of ice powder is added to about two kilograms of boiling water.

Stir well to melt all the ice powder, and cool to wait for solidification.

Ice powder will condense after cooling (because it is transparent after condensation, I always feel that it is still the same as water, but it has actually condensed) and put it in the freezer.

Cut your favorite fruit into small pieces.

Cut the fruit and then cut the frozen ice powder into small pieces.

According to your own preferences, put a layer of fruit and a layer of ice powder in your favorite cup.

How's it going? Is it super simple? The finished product looks super high!

Meimei's iced fruit is gone.

If you put it in a bottle, you can cover it and put it in the refrigerator. You can pour some honey water or sugar water when eating.

7 grams of ice powder as the main material, and appropriate amount of boiling water and ice powder as the auxiliary materials. Step 1. Take 7 grams of ice powder and put it in a glass container. 2. Boil a pot of boiling water and prepare to pour it into the ice powder. The amount of water depends on your own preferences. If you like ice powder and hard QQ, then add less water (the general ratio is powder 1 g: water 1- 1.2 kg of boiled water). If you like ice powder soft QQ, put more boiling water. 3. Then stir with a spoon for 1-2 minutes, until all the particles are melted and the particles are invisible to the naked eye. 4. Natural cooling (do not move the container during this cooling process, it will take about 1-2 hours). 5. After completely cooling, put it in the refrigerator (not frozen, but put it in the freezer for refrigeration 1-2 hours to use). 6. Take a proper amount of brown sugar from another pot, add water to melt it and let it cool. 7. Put a proper amount of ice powder into a bowl and pour in brown sugar juice (preferably iced brown sugar juice). 8. Serve.

Bean jelly is made of sweet potato powder, and can also be made of potato powder and potato powder. The practice is the same. 1, you bring a bowl of sweet potato powder first. According to the ratio of 1:5. 2. Mix a bowl of sweet potato powder with two bowls of water. 3. Put three bowls of water in the pot, boil the water in the pot, and stir the sweet potato powder left and right. After entering, cook over medium heat and stir. Eat the sweet potato powder until it is transparent and make it into a lump. This bean jelly is almost ready. Turn off the heating. 5, take a basin, brush oil inside, put Hu Cheng thick bean jelly into the basin, flat on it to cool, bean jelly is ready. It can be cold or fried.

When I saw bean jelly, was it a little cold? In fact, bean jelly is not only exclusive in summer, but also can be made into a hot dish that warms the heart and stomach in cold winter.

Pea starch, sweet potato starch, potato starch, etc. Can be used as raw materials of bean jelly, bean jelly made of pea starch is white and flawless; The color of bean jelly made of sweet potato starch is gray; The bean jelly made of potato starch is crystal clear. Bean jelly can be eaten cold or fried. Bean jelly is generally eaten cold in summer, cool and refreshing, especially appetizing; In autumn and winter, it is best to fry food, which tastes delicious and has a unique flavor. Anyway, make bean jelly first.

The bean jelly is ready, and the Q-bomb is smooth and firm. It can be cold or fried.

Seasoning required: salt, soy sauce, sugar, balsamic vinegar, monosodium glutamate, pepper powder, red pepper, millet spicy, chives, garlic, coriander and sesame oil.

Bean jelly is refreshing, refreshing and appetizing. It can be used as a side dish or as a usual snack. Seasoning can be added according to personal preference.

Accessories required: green pepper, ginger, garlic and onion.

Seasoning required: salt, soy sauce, sugar, monosodium glutamate.

When the bean jelly is fried, the bean jelly slices should be fried first to prevent the bean jelly from sticking together when it is fried. When frying bean jelly slices, you should also pay attention to leaving gaps to prevent bean jelly slices from sticking together.

After bean jelly is prepared, whether it is cold or fried, the method is relatively simple, so making bean jelly food and making bean jelly well is the key. As long as you master the ratio of starch to water, stir frequently when cooking, and then cook the bean jelly thoroughly, you can make Q-bomb bean jelly.

How to make bean jelly is actually a very simple question! Get the materials ready and follow the steps!

There are many raw materials for bean jelly. Sister Agatha recommended peas as the raw material of bean jelly!

The manufacturing steps are as follows

▼ 1, prepare 1 bowl of pea powder and six bowls of water, and mix them according to the ratio of 1: 6.

▼2. First, mix pea powder with a bowl of water.

▼3. After stirring, pour the other five bowls of water together and stir well.

▼4. Pour the stirred pea powder into the pot and simmer slowly. This process should be constantly stirred, otherwise the pea powder will agglomerate.

▼5. Prepare the cooked pea powder in the container, pour a little oil into the container and spread it evenly, so that the condensed pea powder can be poured out better.

▼6. Cook for about 15 minutes. When you see the transparency, you can take out the pot and put it in the prepared container. You need to let it cool for about 1 hour, then buckle the solidified pea powder back with a plate and you can cut it!

▼7, prepare seasoning juice: chopped green onion, minced garlic, ginger foam, Laoganma oil pepper, prepare a small bowl, add sesame oil, pepper oil, vinegar, soy sauce, a little salt, chicken essence, mix well together, pour and serve.

▼8, the sauce is important, the pea powder is important, and the plate is also very important, delicious and delicious.

The chart is as follows

How is bean jelly made?

1. Put potato starch (sweet potato starch, pea starch and mung bean starch can also be used) into appropriate amount of water and stir. This "right amount" is mainly measured by how much bean jelly you want to make. Here we will do it according to the amount of 1 liter of cold water.

2. Slowly pour the evenly stirred potato starch into the pot, heat it over medium heat, and keep stirring with a spoon. Gradually turn the medium heat to low heat and continue stirring. When the starch becomes transparent and bubbly, turn off the fire and continue stirring, while the residual heat is maintained until it thickens.

3. Pour the sticky starch paste into a container (big bowl or small bowl with some oil on the bottom) and smooth the surface until it is cooled and shaped.

4. The bean jelly is inverted after molding, and the bean jelly scraped out with a special device (just like shredded carrots and potatoes) has the best taste. When scraping bean jelly, soak the equipment in water, so that the bean jelly scraped out is smoother. Some people like to eat fried bean jelly, so just cut it into pieces or cut it into thin strips with a knife.

There are several ways to eat bean jelly, such as cold salad, fried powder, fried powder and so on. , but mostly cold salad: add salt, garlic, chives, chopped cooked peanuts, lobster sauce, soy sauce, balsamic vinegar, Chili oil and coriander powder and mix well. Some people can also add some sugar, sesame oil and cooked sesame seeds according to their own tastes. Don't add anything that doesn't like the taste of lobster sauce.

6. The function of bean jelly: it has the functions of relieving summer heat, relieving the hot and dry feeling of high temperature in summer, making body and mind happy and comfortable, beauty beauty, regulating endocrine, stimulating appetite, making people full of energy and refreshing!

Ha ha! Delicious bean jelly makes your mouth water!

Purple bean jelly, is it amazing by its sexy color? A little vegetable juice makes monotonous bean jelly enchanting.

Bean jelly is a snack made of pea powder, which is hot and sour and appetizing, and is very suitable for summer consumption.

You can operate easily at home, zero failure, and study easily. With balsamic vinegar, sesame oil, garlic juice, coriander, pepper and other spices, it tastes cool, fragrant, tender, refreshing and appetizing.

menu

Ingredients: 80g of pea starch, 200g of purple cabbage and 500g of water.

Seasoning: minced garlic 10g, light soy sauce 10g, apple vinegar 15g, salt 2g, white sugar 8g, a few drops of white vinegar and a proper amount of sesame oil.

Exercise:

1. Dice purple cabbage, put it in a cooking machine, and add 500 grams of water to make juice.

2. Filter out the slag.

3. Then add a few drops of white vinegar, and the color will turn pink.

4. Pea starch, soaked in 80g juice15min.

5. Pour the remaining 400g juice into the pot, and then add the soaked starch.

6. Heat on low heat and stir until it is transparent, and there are bubbles in the pot.

7. Pour the cooked batter into a container, cool it and put it in the refrigerator.

8. Put minced garlic, soy sauce, apple vinegar, salt and sugar into a seasoning bowl and mix well.

9. Take out the chilled pea powder, pour it out, cut it into pieces, and pour in the seasoning juice to eat.

Whispers in the kitchen: Seasoning can be prepared according to your own taste, and adding Chili oil tastes good.