White bean jellyis not the same as Aiyu jelly, Aiyu jelly is a kind of starch, and in the case of jelly, he can solidify into a solid.
White bean jelly is a famous snack in southern China, also known as ice powder, cold powder. It is made of raw materials, such as plant jelly, and has the characteristics of tender, crystal clear, refreshing and delicious, with a pleasant flavor, which is a good product to cool down in summer.
Aiyu Powder is the upgraded version of White Cold Powder, which is made of konjac flour, sweet potato starch, cornstarch and glucose powder. Both Aiyu Powder and White Cold Powder are important ingredients for making jelly or pudding.
Colorful pepper mix:
1, pour the cold flour powder into a large bowl, fill with water and stir until transparent and free of lumps, pour it into a pot and heat it with chopsticks while stirring over high heat until it boils and then turn off the heat.
2. Pour into a heat-resistant container and allow to cool naturally before molding, about 2 hours. (Strain with a colander when pouring to remove the foam, so that the cool powder made without air bubbles. (If you don't have a strainer, you can use a paper towel to absorb the foam on the surface after pouring, the effect is the same)
3, pour the cold noodles and cut into small pieces, green, red and yellow bell peppers to remove the tips and seeds and wash and chopped, poured into a large bowl and seasoned with old vinegar, fresh soy sauce, salt, sugar, sesame oil and pepper juice, and finally sprinkled a layer of sesame seeds and stirred well, refrigerate and serve, taste better haha.
Basic information of jelly:
Jelly is formulated with thickeners (sodium alginate, agar, edible gelatin, carrageenan, etc.) added to a variety of synthetic flavors, coloring agents, sweeteners, acidulants. Jelly is a western sweet, semi-solid, made from edible gelatin with water, sugar and fruit juice. Also known as jelly, it has a crystalline appearance, bright color, and a soft, smooth texture. Jelly also contains a class of pudding.