Method 1

Ingredients: Starch (sweet potato, potato, bean starch can be used)

Method:

1. Add 1 kilogram of starch and 10 kilograms of water into a pot and heat while stirring. When the juice becomes thick, add 30 grams of alum and a small amount of food coloring. Stir evenly and cook for a while. When it feels light when stirring, it means it is cooked. Pour out of the pot into the prepared container and serve after cooling.

2. Mix 1 kilogram of starch, 2 kilograms of warm water, and 20 grams of alum powder. After mixing evenly, pour in 1.5 kilograms of boiling water. Stir while mixing to mature the starch, and then pour it into the prepared container. , serve after cooling.

3. Soak 0.5kg each of rice and peas in water and drain. Add 0.8kg each of water and grind them into a slurry. The finer the grinding, the better. The soy milk needs to be filtered to remove the bean dregs. Take another 0.5 kilogram of pea flour and mix it with a small amount of water. Take a large pot, add 5 kilograms of water, then add 25 grams of alum powder and a small amount of food coloring and mix well. After boiling, pour in the soy milk. Put rice milk and soy milk together, heat over low heat, stir until cooked, remove from heat and pour into a container, let cool and serve as jelly.

Method 2

1) Prepare mung bean starch, which is sold in hypermarkets and supermarkets. Prepare a 1/2 cup measuring cup

2) Pour 1/2 cup of mung bean starch into a small pot, then use the same measuring cup and pour 6 parts of cold water into the small pot, that is , the ratio of starch to water is 1:6, it doesn’t matter what tool you use to measure it, just get the ratio right. In addition, regarding the ratio, some people like 1:5, some like 1:7. As for me, I choose the middle and use 1:6

3) Stir the starch and cold water until evenly mixed, that is, stir into water. Starch look. Put it on the stove and heat it while stirring constantly. When the mixture in the pot becomes transparent, it is ready and turn off the heat. Note: Regarding stirring, when the water is not hot yet, you can stir slowly. When it starts to heat up, stir continuously. If you are not sure, just keep stirring from the beginning, haha, anyway, you can’t save enough energy

4) Pour the heated mixture into a container and let it cool slowly. When everything cools down, it can be easily flipped out. If you want to cool it faster, you can put it in the cold storage compartment of the refrigerator and take it out after cooling. However, if it is kept in the refrigerator for a long time, it will become hard and unpalatable. Therefore, I usually do not put it in the refrigerator, but cool it slowly outside.

5) Take the cooled jelly out on the chopping board used for cutting cooked food, cut it into the size you like, and put it in a container.

6) Mix in your favorite seasonings - onion, garlic, light soy sauce, sesame oil, salt, vinegar, chili oil, mix well.jike

Method 3

1. Wash 2500 grams of white peas and soak them in water. Soak them for 24 hours in winter, 20 hours in spring and autumn, and 16 hours in summer. After that, change the water and grind them into a slurry with a stone mill or refiner. Then filter with gauze and sieve to remove the residue. Stir the filtered slurry evenly with a wooden stick. After it settles, decant the upper layer of water and put the middle layer gouache and bottom layer powder into containers respectively.

2. ?Put the iron pot over high heat, add about 3500 grams of water and bring to a boil, add gouache and mix well. Dilute the lump powder with 1500 grams of warm water into a slurry. When the water powder in the pot boils, add the lump powder slurry and stir continuously with a stir stick. When the slurry is stirred up with a stir stick and silk is visible, switch to low heat and continue stirring. When the pulp can flow down in flakes when stirred with a stir stick and small bubbles continue to form in the pot, it is ready.

3. ?Wash the basin with boiling water, apply a little salad oil in the basin, then scoop the cooked slurry into the basin, wait for it to cool, then turn it over on the chopping board to make white jelly. White jelly can be used to make snacks such as "Northern Sichuan jelly" and "Xuanzi jelly".

Method 4 (Rice jelly)

1. Wash 2500 grams of rice, soak it in water for 6 to 8 hours, replace with 2500 grams of water, and use a stone mill or refiner Grind into rice pulp.

2. Set the iron pot over high heat, pour in the rice milk, and stir it with a stir stick while cooking. When the rice milk is half cooked, add 35 grams of lime water with a concentration of 2%, and continue Stir, when the rice milk flows down in flakes when stirred up with a stir stick, switch to low heat to keep warm, and continue stirring for about 25 minutes, it is ready.

3. Wash the basin with boiling water, apply a little salad oil in the basin, ladle the cooked rice milk into the basin, wait for it to cool, then turn it over on the chopping board to make rice jelly.