There are two types of sweet potato starch sold on the market, one is cooked starch, fine starch, and flour, which we call "dry starch"; the other is raw starch, which is in pieces.

We call it "powder dough".

Restaurants like to use dough balls, and the seasoning bowl is soaked in water, and the starch settles at the bottom of the bowl.

When used multiple times, the starch melts in water and turns into a white pulp, which is used for thickening.

Sweet potato flour can be used to make many delicious foods, including vermicelli, vermicelli, and jelly.

Then fans can make a lot of delicious things, such as ants climbing trees, stewed dumplings, etc.

If you have sweet potato powder at home, the simplest one is fried jelly. The fried jelly at Kaifeng Night Market has a unique taste.

And it’s pretty simple to do.

I can say it once and you can do it.

If you don’t believe me, try it.

The practice and steps of making fried jelly.

There are several ways to make jelly at home.

Here are two safer ways to share.

[Thick type] Take 1 part of sweet potato flour and 6 parts of water, keeping the core ratio unchanged.

First, turn the sweet potato flour into a paste with 1 part water.

Pour the remaining water into the pot and bring to a boil.

After the water boils, pour the batter evenly into the pot with one hand, and use chopsticks with the other hand to stir quickly in one direction.

After the batter is poured out, stir continuously until the batter in the pot becomes jelly-like and the white color of the cornstarch is gone, until it is completely transparent and turn off the heat.

Pour the hot paste into a basin, put it in the refrigerator after cooling, and take it out after 3 hours.

[Boiling method] Take 1 part of sweet potato flour and 6 parts of water.

Pour water into the pot and melt the sweet potato starch thoroughly first.

Turn on high heat and boil the water, keep stirring in the pot, and stir thoroughly and comprehensively in one direction.

Stir until the water boils and the white paste in the pot becomes as clear as jelly.

Turn off the heat.

Fried jelly.

Preparation materials: jelly, bean paste, garlic, onion, soy sauce, vinegar, dried chili pepper, chicken essence, salt, oil.

Cut the jelly into mahjong tiles, peel and chop the garlic, and chop the onion and pepper.

Fry garlic in hot oil in a wok, add bean paste and stir-fry.

Pour some water into it and cook it into a paste, then pour in the jelly.

Fry slowly, but over medium heat.

During this period, smoke, chicken essence, vinegar, pepper, and salt were released.

When the jelly is completely transparent and white, it can be heated slightly.

Use a spatula to stir-fry, keeping space at the bottom of the pot.

Do not turn the bottom of the pot straight, but keep the cold skin shaped.

After the rice cake is formed, sprinkle with chopped green onion, take out the pot and put it into a bowl.

Kaifeng; The first thing to note about fried jelly is to make sweet potato jelly.

The ratio of sweet potato flour to water is 1:5 and 1:4.

My experience is that 1:6 is better.

Because it is used for cooking, it has moderate hardness, is relatively soft, and has a tender texture on the outside.

Second, Kaifeng fried jelly highlights the garlic flavor, which is highlighted by the sauce flavor.

This flavor is the main theme, with a little more garlic flavor and a strong aroma.

Third, Kaifeng Doubanjiang, soybean and watermelon sauce, is salty and sour, which is different from the doubanjiang in other places.

Fourth, the characteristic of Kaifeng stir-fried jelly is that it is tender on the outside.

The key to frying jelly-like ingredients is crispy rice.

Fried jelly, soft and tender, mixed with burnt rice crispy rice, tastes particularly wonderful.

Fifth, the vinegar should be fresh, but not too much. Add salt appropriately.

They are usually salty, a little salty is better.