How to make cold white jelly. The jelly is refreshing and delicious and will be loved by children?

Liangpi is a simple delicacy. It is usually eaten cold or stir-fried. Today I will share with you the production process of white jelly and its cold method for reference.

Food: peas, 150 grams of starch, 750 grams of water, bean sprouts, cucumber, coriander, garlic, vinegar, soy sauce, soy sauce, sesame oil, salt, spicy oil. To make jelly, first prepare 150 grams of pea starch, add 150

g of water, mix well and set aside.

Add 600-700 grams of water to the pot and bring to a boil. After boiling, pour in the fried pea starch paste over low heat and stir quickly while cooking.

When it boils and there are big bubbles, turn off the heat, pour the steamed pea jelly paste into a bowl, shake it slightly to release the steam inside, and refrigerate it for about 4 hours.

Prepare the hot pot side dishes before preparing the hot pot side dishes. Add water to the pot and bring to a boil. Add the bean sprouts and blanch them. After the pot boils again, drain the water and let it cool for a while. Grate the cucumber into thin strips and chop the coriander.

Crush the garlic, add salt and mash it into minced garlic, put it into a bowl, add vinegar, light soy sauce, sesame oil, cold boiled water, stir well and set aside.

Cut the cold skin and take out the white jelly that is better shaped after cooling. Cut it into slices first and then cut into strips and put it into a basin. Add cucumber shreds, bean sprouts, coriander, fried sauce, and chili peppers. Stir evenly and start the plate arrangement.

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Delicious and delicious cold white jelly is ready.

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Tip: When cooking pea flour paste, be sure to stir constantly to avoid clumping.

Be careful when mixing the prepared white jelly, as the white jelly is very easy to break.

If you want it spicier, you can add more millet.

Put the prepared meat pieces into a basin of clean water, clean them, cut them into slices first, then cut them into cubes, and finally chop them into minced meat.

Then put it into a bowl, add an appropriate amount of ground ginger, salt, starch, and a little water, stir evenly with chopsticks and marinate for about fifteen minutes.