Sweet potato jelly

Sweet potato jelly is a famous Sichuan snack, made from sweet potato starch. The sweet potato jelly is soft, smooth and has a moderate texture. The glutinous rice jelly is chewier than the pea jelly and does not have the alkaline taste of the rice jelly. This jelly can be eaten cold or hot.

Chinese name

Sweet potato jelly

Main ingredients

Sweet potato starch

Classification

Snacks

Taste

Sweet

Ingredients required

Sweet potato starch, water

Preparation method

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1: Put starch and water into the pot in a ratio of 1:7.

2: While the pot is heating, stir it constantly with a spoon until the starch paste becomes transparent and there is no more milky white cornstarch. Turn off the heat.

3: Pour the starch paste into the container, wait for it to cool and take shape, then pour it out.

Recipe 1

After the sweet potato jelly is formed and poured out, cut it into strips. Add seasoning salt, vinegar, MSG, light soy sauce, and chili oil, mix well, and finally add chopped green onion.

Recipe 2

Cold sweet potato jelly

1: After the sweet potato jelly is formed and poured out, cut it into small pieces.

2: Put oil in the pot and heat it. Add appropriate amount of bean paste and saute until fragrant.

3: Pour in the cut sweet potato jelly and salt, stir-fry for 1-2 minutes and then pour in an appropriate amount of water (just enough to cover the jelly).

4: After the water boils, turn on a low heat and turn off the heat when the water is almost dry. Add MSG.

Recipe 3

Ingredients

100g sweet potato starch 450g water

35g light soy sauce 15g sesame oil

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15 grams of chili oil

Recipe

1. Pour sweet potato starch into the container. Sweet potato starch usually has small lumps. It doesn't matter.

2. Pour water into the sweet potato cornstarch.

3. Filter it through a sieve and there will be no lumps.

4. Then put the filtered water in a container, preferably a thick-bottomed pot.

5. Stir continuously over medium-low heat.

6. Stir until it changes color and then pour it into a container. After cooling, you can put it in the refrigerator.

7. Take it out from the refrigerator and place it on the chopping board.

8. Cut into strips.

9. Add the seasonings on top. If there are chopped peanuts, add cucumber shreds and so on.

Tips

1. When making sweet potato jelly, the ratio must be 1 for powder and 4 or 5 for water. Too much water will make the finished product too thin.

2. No alum is added to make the jelly feel more secure.

3. The same method can be used to make mung bean jelly and pea jelly. The proportion will be adjusted