Buckwheat is widely grown in our country. It is grown in Zhangjiakou and Shanxi areas of our country. It can grow in the fields and has a very high yield. Every household makes it into various delicacies. For example, buckwheat cakes, buckwheat steamed buns, and buckwheat tea can be made from coarse grains. People with high blood pressure, high blood fat, and high blood sugar will benefit from eating more of them. It can produce body fluids, relieve heat, clear away heat, and reduce internal heat. Buckwheat contains It is rich in starch, carbohydrates, dietary fiber and nutrients. In the summer, everyone makes it into jelly. It is cool and refreshing and is loved by people. I have loved eating buckwheat jelly since I was a child. It is economical, affordable and delicious. Buckwheat There are two ways to make buckwheat jelly. The first is boiling, and the second is steaming. I mostly use the steaming method to make buckwheat jelly. It is simple, easy to learn and still strong when eaten. Now I will introduce to you the method of making buckwheat jelly.

First prepare the ingredients: 500 grams of buckwheat flour, one part cucumber shreds, one part shallots, and one part coriander.

Seasoning: two spoons of mature vinegar, one spoon of light soy sauce, one part of minced garlic, one part of chili oil, a little sesame oil, and three grams of edible salt.

Preparation method

1. Pour 500 grams of buckwheat starch into a basin, add 3 grams of edible salt, and 5 bowls of water, stir and dissolve evenly.

2. Next, prepare a few small plates and put the dissolved buckwheat into the small plates.

3. Put water in the pot and bring to a boil over high heat. Steam the small butterfly code on the steamer for 15 to 20 minutes.

4. Steam and take out to cool.

5. Cut the steamed Qiaomai jelly into strips, add cucumber shreds, coriander, chili oil, light soy sauce, mature vinegar, garlic sesame oil, and mix evenly.

6. Mix well and serve on a plate.

We have prepared the chewy and refreshing buckwheat jelly. If you like it, please follow me.

My hometown, Bijie, Guizhou, in the southwest mountainous area, is an alpine area on the Yunnan-Guizhou Plateau. It has a warm and cool climate and is rich in potatoes and buckwheat. Buckwheat is easy to grow, easy to manage, and can tolerate barren soil regardless of soil. It can grow on the edges of fields and in the fields. Because of the large output, there are many buckwheat delicacies in my hometown, such as buckwheat rice, buckwheat cakes, buckwheat cakes, buckwheat noodles, buckwheat tea, buckwheat jelly, etc. Among them, Zhijin’s buckwheat jelly is the most famous.

Buckwheat starch content is as high as 80%, which is most suitable for making jelly. In my hometown, pea jelly, rice tofu, and Zhijin buckwheat jelly are the most popular street snacks in summer. The most special thing about Zhijin buckwheat jelly is that it is dipped in moldy tofu and candied preserved eggs. It tastes spicy, refreshing, and not fragrant. It is greasy, produces body fluid to relieve heat, cools and reduces fire.

In the past, stores added a small amount of alum when making buckwheat jelly. Alum has a gluten-strengthening effect and is often used in the processing of jelly and vermicelli. However, alum has gradually been banned. Nowadays, wheat starch is added in a certain proportion during buckwheat starch processing, which can also increase gluten.

In the past, people used buckwheat grits to knead the batter to cook buckwheat jelly, which was time-consuming and labor-intensive. It required considerable production experience and was not easy to succeed. You can now buy buckwheat starch directly online for making.

The method is as follows: (Note: The ratio of flour to water is 1:5)

1. Take buckwheat starch, add a small amount of warm water, add salt and mix into a dough. You will feel that the dough gradually changes from hard to hard. Let it soften and wake up for more than 20 minutes;

2. Dip the dough in water and knead until soft. Add warm water while kneading, and squeeze it with your hands. That is, use warm water to slowly dilute the dough. The ratio of pink to water The ratio is 1 to 5. This process is a bit similar to Liangpi face wash. You must not directly stir the starch into batter without mixing it with the noodles. This process of kneading and squeezing plays a role in strengthening the muscles;

3. Knead and squeeze. Ladle the good thin batter into a bowl (half a bowl is enough), steam it over high heat for 3-4 minutes, then uncover it and quickly stir it with chopsticks in one direction until it becomes a uniform and sticky batter. Cover the pot, steam over high heat for another 4-5 minutes, then uncover and stir again. When you feel it has a uniform consistency, smooth it out, cover the pot and steam for another 10 minutes. After taking it out of the pot, let it cool down to make buckwheat jelly.

4. After the buckwheat jelly is ready, you can prepare chili pepper according to your own taste and eat it by dipping it in water.

Buckwheat contains a lot of dietary fiber, which has the effects of lowering blood pressure, lowering blood lipids, lowering cholesterol, regulating blood sugar, and regulating bowel movements. It is a health-preserving food. Eating more is good for health.

Ingredients for Guizhou buckwheat jelly

Appropriate amount of buckwheat jelly powder, onions, peanuts, peppers, coriander, etc.

Steps for making Guizhou buckwheat jelly:

Step 1

Prepare and blend the raw material powder of buckwheat jelly (available on the market).

Step 2

Put the noodles in a suitable container, then pour in cold water (note that it is cold water), stir while pouring the water, and stir until it is half thick and half thin. Paste is preferred.

Step 3

After boiling water in the pot (the amount of water depends on the noodles), lower the heat to a simmer, pour the batter into the pot, and cook while Stir while pouring. After pouring, continue to stir and bring everything to a boil until cooked and evenly chewy.

Step 4

After scooping it out and letting it cool, it becomes a mound. When eating, take it out and chop it directly (there is a special knife for scraping the jelly), and prepare it according to your preference. Add condiments and serve.

Soak the buckwheat in water for about 6-8 hours until it is swollen;

Grind the swollen buckwheat (that is, add an appropriate amount of water while grinding); After grinding everything, filter it through a bean bag cloth. What is filtered out in the first pass is the original juice slurry, which has a high concentration. It is packed in a container and set aside separately. The second and third times are followed by filtering with water to filter out most of the starch. After about 3 hours, remove the water above and take out the oil powder and starch precipitated below;

Pour the original juice slurry filtered out in the first pass into the pot, stir it continuously with a small wooden rolling pin while heating it, and after boiling, add the oil powder and starch filtered out in the second and third passes (the concentration is about 60%) slowly added to the pot, stirring in one direction while adding, so that it mixes with the original juice that was put into the pot first, and continue to cook over low heat for 10 minutes before serving;

Note: The amount of oil powder and starch added later should be appropriate. If you add too much, it will taste stiff. If you add too little, it may be like dry gruel and not formed. If it is the right amount, you can lift the stirring rolling pin to see if it can form a sheet.

Pour the hot powder into a paste into a ceramic vessel to cool (do not use wooden vessels).

Cut the cooled jelly into strips about 8 cm long and 0.8 cm wide (thick), put them into a bowl, add refined salt, chopped green onion and red pepper oil and serve. According to your own preferences, you can also add appropriate amounts of sesame oil, garlic and soy sauce.

As a special snack, Liangpi is loved by many people. Especially in the summer when you can’t eat anything, you can eat Liangpi which is cool and refreshing to relieve hunger and greed. But the cold skin made by many people is always weak, what about Lao Duan? Here’s why!

First: It is not steamed.

The water must be boiled before placing the plates for steaming. If you are working with multiple plates in the middle, do not stop the fire and do not open the lid in the middle to steam them all at once. , observe that the dough is considered steamed if the bubbles are at least 7-8 cm in diameter.

Second: The flour is too thin

The precipitated flour water is not poured cleanly, and the flour paste is too thin.

Third: Time and heat

If the steaming time is long, it has been steamed. The heat is too low, the temperature is not enough, and it is not cooked. So how do you make Liangpi strong and not break? I will tell you these most critical tips to ensure that you can easily make perfect cold skin.

Tip 1: Selection of flour

To make homemade Liangpi, you should choose high-gluten flour that does not contain flour improvers. The Liangpi made with this kind of flour has the strongest texture. Low-gluten flour may contain Flour with improvers is not easy to use.

Tip 2: Kneading the dough and washing the gluten are the key

The key point to make the cold skin transparent and not dry and hard is to wash the gluten. The gluten in the flour must be completely washed out. If There is still protein in the final batter water, so the cold skin will not be transparent, and the skin will be brittle and easy to dry out.

Tip 3: Pour out the excess water

The upper layer of precipitated starch water is the excess water. Just pour it out. Try to pour it slowly from one side. , don't shake it, otherwise the starch will be mixed with water again.

Tip 4: Detail processing

Brush a layer of salad oil on each piece of cold skin after steaming it, and cover the cold skin with a damp cloth. This can prevent the cold skin from sticking to each other and drying out due to water loss. When steaming the dough, remember to cover it. If you don't cover it, the cold dough will become dry and hard.

Here’s how I deal with my stiffness. The first time I made cold skin, I also encountered the problem of stiffness. The second time I figured out a way to solve the chewy texture: 1. Knead the flour and add a little salt to the flour. The exact amount is up to you. Just don’t use too much. The time for kneading the flour was extended to 40 minutes, and the flour was kneaded for the entire 40 minutes.