Materials:
(1) Fairy grass (dried):
40g
⑵ Clear water: 2000ml/cc,
In addition, 600 ~ 700 ml/cc of clean water is reserved.
(3) Alkaline powder:1/4 ~1/2 teaspoons (1g ~ 2g) × 3 ~ 6 ml/cc (1/2 ~1teaspoon) if alkaline water is used.
⑷ Potato starch: 75g
～90g
The amount of sweet potato starch determines the softness and hardness of Xiancao jelly, and you can increase or decrease the starch by at least 5% by weight of Xiancao liquid at your own discretion.
Practice:
(1) put the washed fairy grass into the pot, add 1g alkaline powder and mix well (if alkaline water is used, it will take about half a teaspoon)
3ml/cc), pour in 2000ml of water, turn down the fire after boiling, cover it and simmer for 20 minutes, then turn off the fire and stew the lid tightly for 20 minutes. Then fire and boil,
Turn down the fire and continue cooking for at least half an hour, preferably 1 hour. During the period, the fairy grass in the pot was constantly stirred to help the fairy grass release gum. Let the immortal grass stew in the pot for at least 20 minutes after the flameout.
② Filter the juice of Mesona chinensis into a measuring cup, and about 750ml of concentrated solution can be obtained.
③ Pour half of the spare water (350ml) into the dregs of Xiancao in the pot, and then rub it with your strength. At this time, you will feel the slippery gum released by Xiancao leaves in your fingertips. After scrubbing, filter the juice into the measuring cup, pour the last half of the spare water (350ml) repeatedly, then scrub repeatedly, pour the juice into the measuring cup, and finally collect it to 1450ml/cc(6 cups
x
235ml) of Xiancao liquid. If it's not enough,
Repeat the scrubbing action with a little water again to collect enough Xiancao liquid.
(4) Next, filter the Xiancao liquid with a cloth bag for the final time.
This step is to make sure that the finished product is smooth and tender without dregs or fine sand, and the dust in Xiancao jelly will definitely affect the taste.
⑤ Put 1 100ml of filtered Xiancao liquid into a pot and boil it. At the same time, use the remaining 350ml of Xiancao liquid to melt 75g of sweet potato starch. After stirring evenly, it is best to filter it again. Carefully stir the starch particles in the filter screen and blend them into Xiancao liquid. Never discard the starch particles.
Otherwise, the amount of starch is not enough.
⑥ When the liquid of Xiancao in the pot is boiled,
Slowly stir in the potato starch mixture,
At the same time, it is also stirred quickly and continuously to avoid caking of Xiancao paste.
When big bubbles appear in the pot,
Turn the fire down a little and keep stirring. It will be better to continue cooking for 6 minutes for a long time. Be sure to cook until it is very sticky.
⑦ Pour the Xiancao paste into a container and let it cool, then let it coagulate.