Eating a serving of jelly in the hot summer is really refreshing. Making jelly is relatively simple, but there are some tips. You don’t need to add anything. Just pay attention to the following tips to make delicious and chewy jelly.

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There are three very important points in making jelly: the selection of flour, the ratio of starch to water, and storage after cooking. These three points are the core and determine the final effect of jelly.

Let me share with you my 90-year-old grandma’s recipe to ensure that it is chewy and chewy, not sticky to the teeth, not hard, and has just the right texture.

1. Choose the right starch to make jelly. The best starch to choose is: pea starch, which is actually sweet potato starch or potato starch. Remember not to use corn starch.

1. Pea starch: Pea starch is relatively delicate. The jelly made from it has a moderate soft and hard texture. It tastes springy and crisp, and the effect is beautiful, especially white and transparent.

Therefore, pea starch is the first choice for many vermicelli or starch products.

2. Sweet potato starch: Sweet potato starch is good to make and very chewy, but the color is not whiter and more beautiful than the one made from pea starch, and the color will be a bit gray.

3. Potato starch: Potato starch will be softer, but the taste is okay and the color is good, but overall it is a little inferior to the above two starches.

4. Corn starch: Corn starch will not form when made, so do not use this.

2. Making starch paste. Making starch paste is a very critical step. The core is the ratio of starch to water. The ratio is 1:5. For example, if there is 500 grams of starch, then 2500 grams of water will be added. However, everyone must remember that this 1:

5 is the total ratio, because we need to first dissolve the starch with water to make a starch paste, and then pour the starch paste into the pot to cook. This water refers to the total amount of water.

For example, when adjusting the starch paste, add 500 grams of water, then when cooking in the pot in the next step, only need to add 2000 grams of water. The jelly produced in this way will be soft and hard.

If too much water is added, the jelly will be too soft or even shapeless, and it will taste sticky; if too little water is added, the jelly will be hard and not elastic, which will also affect the taste.

3. Boil water and cook the starch paste. After preparing the starch paste in the previous step, start cooking the starch paste in this step. Add water to the pot and add the amount of water according to the above instructions.

After the water boils, turn to low heat and pour in the roux while stirring quickly.

There are two things to pay attention to in this step. One is that the fire must be low, otherwise it will be easy to burn the bottom; the other is to stir while pouring to make the starch paste evenly formed and not easy to burn.

4. Pour the preserved starch paste into the pot after taking it out of the pot, keep stirring, and cook normally for about 7 minutes. Stir until the starch paste becomes thick and very fine, and there are no particles of gelatin. Then turn off the heat and pour the starch paste.

Put it into a mold such as a bowl or basin, wait for it to cool and solidify, and then put it into clean water after solidification. This operation is very important, just soak it in cold water, take it out and cut it into strips or pieces when eating.

In this way, the jelly is not easy to dry out, and soaking it can make the jelly more chewy and chewy, making it more delicious and satisfying, especially in summer.