Now I want to offer my own practice.
One. Material selection: (1) There are two kinds of dried vegetables and quick-frozen vegetables, one is white, which is the color after being drenched by fresh water (rain) and dried. This powder has good whiteness.
(2) The other is red (with brown and black) that has not been drenched by fresh water. This powder is not as good as the white one.
(3) The quality of dried vegetables depends on whether the main branches (stems) are wide and flat, and other round and white dried vegetables are secondary vegetables.
Authentic vegetables have a high flour yield, while others are worse.
Two. Seasoning: garlic (to be made into mashed garlic), coriander (to be cut into powder), white vinegar, or a small amount of delicious food.
Three. Appliances: pressure cooker, colander (fine stainless steel wire mesh), large spoon and long spoon.
Four. Operation:
I will choose dry goods and frozen vegetables. Such as seaweed, miscellaneous hair when packaging, etc. Soak in water for 2 hours.
Wash the soaked vegetables repeatedly (6-7 times) until the water color is clear. If you have small shells, you might as well.
Put the washed vegetables into a pressure cooker, and add 2/5 of water into the pressure cooker. Put a pot grate on the top of the dish and a small bowl of water on the grate.
Put a small bowl of water on the grate to prevent food from overflowing. Water will overflow the vegetables.
Turn off the heat for 60 minutes after the pot boils. Take out the hot water through the strainer and pour the bowl of water into the pot. At this time, you can knead the vegetables into mud by hand.
Add it into the pot (preferably boiled water) according to the ratio of 1/40 (water). Slow fire, scoop up the muddy vegetables in the water with a colander and eat them while cooking.
Use a large spoon in a colander, chop it up and cook it repeatedly until there are no long vegetables. Then fish out the dregs with a colander (press dry in the colander).
The soup at this time is just like rice juice. ) Pour the juice into a suitable basin (preferably square). Put it in a ventilated place, don't move in the middle, wait until it is ready.
Add 1/2 (water) to the residue, boil it and stir it once, then remove the residue from the water with a colander at the same side of the pot.
Put the soup twice. It usually takes three hours to finalize the design.
Cut bean jelly into 0.8 square X50 cm strips, and add garlic paste, vinegar, coriander and a little essence. Big bowl, small bowl.
The smell of large pieces of seasoning won't get in.
Feeling: the original taste is good, and chopsticks are elastic to pick up jelly.
Note: Vegetables grow on rocks in deep water in winter, and shells (containing calcium) are also acceptable. There is no need to dry vegetables.
Everything you eat is original, so don't add any other coagulants.
No vinegar, come on. The practice 50 years ago was to add some oil when frying first to prevent the pan from sticking. Adding vinegar is quick, but it will.
It destroys nutrition and has no elasticity (toughness).