Composition:
Flour, salt, edible alkali, tapioca starch, minced garlic, chopped green onion, dried pepper, white sesame, edible oil, apple vinegar, soy sauce, sprite, coriander, bean sprouts and cucumber.
Exercise:
First, prepare a clean big basin, and then prepare a clean small bowl. This small bowl is only used as a measuring tool. First, measure a flat bowl of flour (ordinary flour at home will do), and then pour this bowl of flour into the basin. Adding about 5 grams of edible salt to flour can increase the gluten of flour. Then, according to one kilogram of flour, add five ounces of warm water, stir while adding water, and stir into a larger dough. Then knead it into a smooth and soft dough and rub it thoroughly for him. Knead it, cover it with plastic wrap and wake it up for about ten minutes.
At this time, you need to wake up. The so-called "three rubs and three awakens" here means rubbing the noodles three times. Proofing for three times, rubbing for two or three minutes each time, and the proofing time is controlled at about ten minutes, so that the gluten inside can be better kneaded. According to this method, you are sure to succeed once. After the second kneading, it is more moist. After kneading, wake it up with plastic wrap again for about ten minutes. Knead the dough for the third time, and when you pull the dough, you can obviously feel that the dough has become particularly stiff.
Next, take out this small bowl. The scales made today are all measuring tools made from the same bowl. Whether you can finally make a smooth and tender jelly depends on this ratio. ) add two bowls of cold water to the basin with a bowl, and then rub the dough like clothes. It takes about five minutes to wash your face, the water becomes more viscous and the dough becomes very small. Next, collect all the flocs in the washbasin and squeeze out all the water in the flocs by hand. This is the gluten in the dough.
Take out the gluten and put it in another clean bowl. Add two bowls of clear water to this basin as measuring bowls. Put the gluten washed out for the first time into water to continue cleaning. As the color of water becomes whiter and thicker, the washed gluten becomes smaller and smaller, and the color gradually turns yellow. Then, all the liquids used for the second gluten washing and the liquid used for the first gluten washing are put together and stirred evenly, and set aside. Just put a bowl of water on your face for the third time. With the time of washing your face, you can find that the gluten has been washed away. After steaming, this gluten can be used to mix cold noodles, after frying, it can be used to rinse hot pot, and it can also be made into baked gluten. ) Put the washed gluten aside for later use. Then pour all the water from the third and the first two washings together and stir them evenly, then find a basin and take a strainer to filter out all the water for washing gluten and put the filtered floc aside.
Then prepare a bowl, add 5 grams of edible salt, 5 grams of edible alkali and 30 grams of cassava starch (remember that only cassava starch can be used in this bowl), then add a small amount of water and mix well until there are no dry powder particles in it. After mixing, pour it into the filtered gluten water and mix it evenly with a spoon again. Then pour into the pot, turn on the fire, and stir with a spoon while cooking. When you see a little white liquid beside the pot, you should use a small fire at this time. After continuous heating and stirring, you can feel the liquid getting thicker and thicker. When this transparent block substance begins to appear, the stirring intensity will increase and the resistance will increase little by little. The color will gradually change from the initial thick white to light yellow, and then become translucent. Turn off the fire and stir with a spoon for another five minutes, then pour into a large bowl. Put it aside to cool. Let it stand for about three or four hours, and the bean jelly will be ready.
Put the prepared bean jelly on the chopping board and press it by hand. It's soft and slippery, and it feels cold and cold. When you beat the bean jelly with your hand, the whole bean jelly trembled. Then take the knife and stick a little less water on it (so it is not easy to stick the knife). First cut into thick slices, then cut into shorter strips, put them in a big bowl, and pick up a bean jelly to see if the middle is particularly tough.
Next, prepare a seasoning juice, put minced garlic, spicy millet and chopped green onion into a bowl, add a little dried pepper, a little pepper powder and fried white sesame seeds, then pour in an appropriate amount of hot oil to stimulate the fragrance and stir evenly with a spoon. Then add about 20 ml of apple vinegar, add soy sauce and mix well. Finally, add about 150 ml of Sprite and mix well again. Pour the prepared seasoning juice directly into the cut bean jelly, sprinkle some coriander on it, and if you cut a little citric acid, the taste will be more fragrant. So this hot and sour appetizing handmade bean jelly is ready. The ingredients are very simple, and only flour is needed to make it. The prepared bean jelly is sour, hot and soft, and can be used as both a cold dish and a staple food. You can also add some bean sprouts, shredded cucumber and the like, and the taste will be more refreshing.