Do you make bean jelly with alum? Bean jelly is sweet and comfortable to eat. Every summer, besides eating popsicles and drinking drinks to relieve the heat, everyone likes to drink bean jelly, a bowl of bean jelly and some sugar. It tastes really cool! When making bean jelly, some people like to add alum. Let's take a look at alum for bean jelly and related information.

Do you make bean jelly with alum? 1 The function of adding alum to make bean jelly:

To make bean jelly, you really need to add some alum to make it thicker. Not only black bean jelly, vermicelli, vermicelli, vermicelli, etc. Alum was also added in the production process. Because of the flocculation of alum, these foods have a strong taste and are not easy to be cooked when cooked.

Alum is not recommended. Because alum contains aluminum, the human body will damage brain cells after absorbing too much aluminum, and this substance is not easy to be discharged by the human body. Long-term accumulation will have a very serious impact on the human body.

The ratio of water to powder for making bean jelly

When making bean jelly, the ratio of starch to water is 1: 5. The bean jelly made in this way is fresh, smooth and crystal clear!

My own bean jelly is clean and delicious! Bean jelly is so easy and really delicious! Many people like to eat bean jelly, and the cheap price in the market is not at ease. There may be more or less additives. If you make it yourself, you only need to strictly follow the recipe process and master the proportion, and you can also make delicious bean jelly at home.

The practice of bean jelly

1. First, dissolve a cup of starch with a cup of cold water. Remember to stir the water immediately after pouring the starch until it is evenly stirred, otherwise the starch is easy to precipitate. Then pour four glasses of water into the pot. When the water boils, put a little alum in the water, just a little.

2. Immediately after adding alum to boiling water, pour the freshly stirred water starch into the pot, and the ratio of starch to water is exactly 1: 5.

3. After the starch is put into the pot, keep stirring with a shovel, otherwise it will easily stick to the pot. When the starch in the pot becomes sticky, you can turn off the heat.

4. Finally, pour it into the prepared container and cool it. Cool bean jelly, cut into small pieces, and mix in cucumber, chopped green onion, minced garlic and seasoning. After tasting it, you will find that the bean jelly you made is exactly the same as the bean jelly you bought in the market.

What are the benefits of eating bean jelly?

1. Eating in summer can relieve the hot and dry feeling brought by the climate and make the body more comfortable.

2, containing a lot of carbohydrates, the human body is easy to feel full when eating, so that the human body's intake of other high-calorie foods is reduced, which can play a role in losing weight.

3, contains natural plant gum, can play the role of yin beauty, long-term consumption of beauty beauty, endocrine regulation, beneficial to women's health.

4, can promote the secretion of gastric juice, increase appetite, invigorate the spirit, and make the human body full of energy.

5, containing 80% water, while supplementing water to the human body, it also plays a role in promoting metabolism and relaxing bowels.

Matters needing attention in eating bean jelly

1, it is not advisable to eat more bean jelly when drinking, because alum is often added to bean jelly during the production process. Alum is harmless to human body, but it will slow down the peristalsis of stomach. If you drink a lot when eating bean jelly, alcohol will accumulate in your stomach. After reaching a certain level, people are very likely to suffer from alcoholism, dehydration, irritability, convulsions and other symptoms.

2, moldy bean jelly can not be eaten, bean jelly is fermented, soaked, softened, wet ground into a slurry, and filtered out with a cloth. Fresh bean jelly is white or bluish white, with fine texture, certain transparency and no peculiar smell. However, if the bean jelly is left indoors for a few days without timely ventilation, yellow, red and green mottled mildew spots or mildew spots will appear on the bean jelly, and this bean jelly will become moldy.

Do you make bean jelly with alum? 2 1. Actually, you don't need to add alum to make bean jelly. Alum is a banned food additive. Whether you eat it yourself or sell it on the street, it is recommended not to add it. It won't do any harm.

2. There are many kinds of raw materials for bean jelly, including pea starch, mung bean starch, sweet potato starch, corn starch and potato starch.

3. The elastic taste and color transparency of bean jelly are different with different raw materials in the north and south. That's why smart women can't cook without rice.

4. Grinding peas, sweet potatoes and mung beans by yourself is time-consuming and laborious. Peas and mung beans need to be soaked 18-24 hours, ground, filtered and precipitated. Finally, water can be poured to form starch, which takes a lot of time. Of course, many famous bean jelly shops in China have their own pea starch, and some of them are local intangible cultural heritage. The purpose of this is to keep the unique taste of bean jelly, which is worth popularizing.

The easiest way for a small business is to go directly to the market to buy jelly raw materials. Take local materials and see if you want to make pea white bean jelly or other bean jelly.

6. Actually, it is really simple to make jelly with smooth texture. The purchased raw materials, whether pea and mung bean jelly or sweet potato starch, need to be filtered with filter cloth in advance after being mixed into starch paste to remove large particles and impurities in the starch, so as to ensure the texture, color, smoothness and transparency of the bean jelly made later.

7. Generally, the ratio of starch to water is 1:7. Dry starch can't be directly cooked. First use 1: 1 water to make starch paste. Boil the water in the pot, slowly add the starch paste, stir with tools while adding, and circle clockwise. Practice has proved that this can accelerate the gelatinization of starch and form a stronger network.

8. After all the water starch paste is poured into the pot, keep stirring, first medium fire and then low fire, to see that there is no white starch, and thick bubbles indicate that it is cooked. It usually takes 5- 10 minutes. Sticking to the bottom of the pot for a long time affects the taste of bean jelly.

9. Brush the bottom of the basin with oil, scrape off the surface of the basin and let it cool for 3-5 hours. It can be cooled naturally at room temperature, or it can be cooled in an air-conditioned room or freezer in summer. Turn the basin upside down and take it out. Your bean jelly is successful.

10, bean jelly is delicious. If it is not delicious, the most important thing is to mix the powder with small ingredients: Chili oil should be cooked with pepper, sesame seeds and peanuts on low fire to make it more fragrant. Sugar, monosodium glutamate chicken essence, soy sauce, sesame oil, pepper, vinegar and other appropriate amounts should be melted with cold water.

Garlic and ginger are chopped and mashed into mud, and mixed with cold water to make ginger juice. Cucumber is shredded, and bean jelly can be cut by hand or hung. Such a bowl of delicious bean jelly has an appetite at first sight, which is very successful, spicy and smooth.

Do you make bean jelly with alum? Why do you want to add alum to make bean jelly?

Alum is contained in starch foods such as vermicelli, vermicelli, vermicelli, bean jelly and cold rice noodles. This is because alum has flocculation effect, which can make starch foods such as bean jelly delicious and resistant to cooking. At the same time, the addition of alum can improve the transparency of this kind of food, which looks beautiful. This is the main reason why alum should be added to foods such as bean jelly on the market.

However, long-term consumption of food containing alum can damage the brain. Moreover, after aluminum enters the body, it is not easy to be discharged by the human body, and long-term accumulation in the body will seriously affect health. Therefore, it is not recommended to add alum to homemade jelly and other foods.

How to make healthy bean jelly without alum

Although homemade bean jelly without alum is beneficial to health, it has the disadvantages of poor taste and low transparency. Is there anything that can replace alum, which can make food like bean jelly healthy, elastic and transparent?

It's simple. Use Geely powder or ice powder instead of alum. Foods such as bean jelly made by this method are safe, healthy, delicious and transparent. The proportion of gelatin powder or ice powder is basically the same as that of homemade jelly.