Bean starch jelly
Ingredients: mung bean starch, water, salt, soy sauce, vinegar, garlic, etc.
working methods
Step 1: Pour 200 grams of mung bean starch into a bowl, add appropriate amount of water, add 2 tablespoons of salt, and stir well for later use.
Step 2: Pour a proper amount of water into the pot, turn off the water after opening the lid, filter the stirred starch water into the pot with a colander, then turn on a small fire and keep stirring until it becomes thick, cover the lid and stew for 10 minute.
Step 3: Prepare a clean basin, brush it with a layer of cooking oil, pour the cooked starch into the basin and air it for about 2 hours.
Bean starch jelly
Step 4: Prepare a few cloves of garlic, chop them up and put them into a bowl. Prepare a cucumber, wash it and cut it into filaments. Pour a spoonful of soy sauce and vinegar into the bowl, add a proper amount of salt according to personal taste, and stir well for later use.
Step 5: Cut the bean jelly into small pieces with a knife, put it on a plate, add shredded cucumber, then pour in minced garlic and prepared juice, and finally pour in a few drops of sesame oil, and stir well to serve.
Bean starch jelly
Tips for making bean jelly
1. If the bean jelly does not solidify, you can cover it with a layer of plastic wrap and put it in a cool place to solidify, or you can freeze it in the refrigerator.
2. After the starch is filtered into the pot, it should be continuously stirred to prevent starch precipitation.
3. When cooking bean jelly, turn on a small fire to prevent bean jelly from burning.
Juice is prepared according to your own preferences, not fixed.
5. Choose mung bean starch when making bean jelly, because the viscosity of mung bean starch is better, which can make bean jelly more gluten-free, and mung bean also has the function of relieving summer heat, which is very good to eat in hot weather.
6. Brush a layer of cooking oil on the basin and pour the starch in to prevent the starch from sticking to it.
When making bean jelly, don't cook it directly. First, turn on and off the water, and then filter the starch into the pot. Many people pour starch directly into the pot without boiling water. This is not right. It was really a mistake, which made the bean jelly not slippery and tender.
You can follow the above method, so give it a try!