The difference between jelly and jelly
Bean jelly is a famous snack, which is not only tender, smooth, crystal clear, refreshing and beautiful, but also natural, healthy and environmentally friendly. Pepper and sesame oil can be added to cold salad, red beans and condensed milk can be poured for dessert, and fruits and flowers can be used to make cool and refreshing jelly. What's the difference between bean jelly and jelly?
Different materials: bean jelly is made of different raw materials such as pea starch/sweet potato starch/bean jelly with boiling water, while jelly is made of agar, ice seeds, fish glue, seaweed extract and so on.
The taste is different: the jelly made of white jelly powder is softer, wetter and more brittle, while the jelly made of agar is more elastic, tough and unbreakable.
The trick of making jelly with white bean jelly
The proportion of bean jelly made of bean jelly: the ratio of water to powder is 1: 6, in which 1 to 2 parts of water is used to disperse the powder of bean jelly, then the remaining water is put into a pot to boil, and then the mixed water of bean jelly is slowly poured into the pot, while stirring until the powder in the pot becomes transparent, then the fire can be turned off and then poured into a smooth container. Don't cook for too long.
How to make bean jelly taste stronger: add an appropriate amount of agar to cold water, heat it on fire until the agar melts, turn off the fire, continue to heat it until it boils, and pour it into a container for cooling. The bean jelly made in this way is full of energy. Details >>
What should I do if jelly is bitter? Pay attention to keep stirring when the water is boiling. When the bean jelly suddenly seems to have risen a lot, cook it for 1 or 2 minutes, and then eat it when it is cold. You'd better add condensed milk when eating. So it won't be bitter.
Bai bean jelly bean jelly practice daquan
Crystal mango jelly
Ingredients: white bean jelly, mango, fine sugar.
Practice: 1, white bean jelly mixed with cold boiled water and poured into the pot; 2. Continue to add water to the pot, add fine sugar, stir while boiling, and turn off the fire when boiling; 3. The bean jelly is solidified, cooled and formed, and then put into a jelly mold, and then put into diced mango; 4. The mango can be eaten after being frozen in the refrigerator for 2 hours.
Chrysanthemum tea jelly
Ingredients: white bean jelly, chrysanthemum, rock sugar.
Practice: 1, white bean jelly mixed with water; 2. Add water to the pot to boil, add chrysanthemum and rock sugar, and simmer for 2 minutes; 3. Pour the stirred white bean jelly into the pot and stir while cooking until it boils again; 4. The boiled chrysanthemum water is cooled and poured into a jelly mold, and then decorated with chrysanthemums; 5. Refrigerate in the refrigerator for about 1 hour, and take out the mold.
Orange jelly
Ingredients: bean jelly, orange, sugar.
Practice: 1, stir the white bean jelly with cold water and peel the orange; 2. Add water to the pot to boil, put the orange meat and jelly water into the pot, and then add a little sugar. Pay attention to stirring while pouring; 3. Boil it into a paste, pour it out, let it cool and put it in the refrigerator. Do it!
Grape jelly
Ingredients: grapes, bean jelly, sugar.
Practice: 1. Put bean jelly and sugar into a bowl, then add boiling water and stir well. When it cools, it becomes a solid; 2. Put the grapes into a jelly mold prepared in advance, and then add the cooled white jelly powder; 3. The prepared grape jelly had better be refrigerated in the refrigerator for half a day!
How to make cold boiled bean jelly delicious?
Ingredients: 1 small bowl of pea powder, 6 bowls of water, sauce and salt, lobster sauce, garlic, shallots, sesame seeds, soy sauce, vinegar and millet spicy.
Specific practices:
1. Take two bowls of the same size and measure out 1 bowl of pea starch and 1 bowl of water.
2. Pour a proper amount of pea starch and the same amount of 1 bowl of water into a larger bowl, add a little salt, and stir and mix evenly, fine and without particles.
3. Pour 5 bowls of water into the pot, the same size as in the first step. Because 1 bowl of water was used in the first step, only 5 bowls of water were added to the pot.
4. Heat the boiling water on medium heat, and slowly pour the mixed starch water into the tumbling water while stirring.
5. Starch water will turn into gel soon, and stir with low fire. After a few minutes, there are big bubbles in the pot, ready to go out.
6. Take a big bowl and let it cool.
7. Take another bowl, sauce, salt, lobster sauce, minced garlic, minced shallot, sesame, soy sauce, vinegar and millet, and mix well.
8. After the bean jelly is formed, it can be cut into strips or diced. Pour the prepared juice on the bean jelly, which is delicious. Details >>
bean-starch jelly
Garlic bean jelly
Efficacy and function of white bean jelly
1. Carbohydrate in white bean jelly can promote human metabolism, moisten intestines and relax bowels, thus playing the role of beauty beauty.
2. White jelly powder can relieve summer heat, soften blood vessels and lower blood pressure, which is a good diet for patients with cardiovascular diseases and diabetes.
3. The nutritional effects of bean jelly made from different raw materials are different. Such as pea jelly, can sterilize and diminish inflammation; Bean jelly can stimulate appetite and reduce blood fat. Details >>
Which is better, white bean jelly or black bean jelly?
Whether it is white bean jelly or black bean jelly, it is an excellent choice to cool off in summer. As for eating white bean jelly or black bean jelly, we can't give a conclusion. Can only choose from the following aspects.
1, color. We don't need to explain the colors of white bean jelly and black bean jelly. One is white, and the other is black. It depends entirely on personal preference.
2. Taste. White bean jelly is more refreshing than black bean jelly, and black bean jelly is smoother than white bean jelly. Which one do you prefer in this respect?
3. collocation. From the collocation, white bean jelly and black bean jelly are the same, but because of the different colors, some may look better with white bean jelly, and some may look better with black bean jelly.
Method for making black bean jelly
Homemade black bean jelly material:
Main ingredients: bean jelly, auxiliary materials: raisins, seasoning: condensed milk, water.
Black bean jelly method
1, first stir the bean jelly into seedless paste with 2 bowls of cold water;
2. Boil the remaining 6 bowls of water, then pour the bean jelly paste into the boiling water, stir until it boils again, and then turn off the fire;
3. Filter once with a sieve;
4. After concentration, put it in the refrigerator for ice cooling, and the flavor is better.
Tips for homemade black bean jelly
Take it out when eating, cut it into pieces, add condensed milk or honey, and sprinkle some raisins. The effect is more delicious. When eating, you can add various fruit granules and juice according to your own taste, and you can also add dried fruit granules such as peanuts and sesame seeds. The simplest way to eat is to add sugar water to make a system of jelly and sugar water. It will taste better if it is refrigerated or added with a little ice. Details >>