To make chewy and delicious jelly, it is not impossible to use corn starch, but I suggest that the best choice is to use sweet potato starch and pea starch.

Because of these two starches, one is extremely tough and chewy, and the other has a delicate taste with the fragrance of peas.

Compared with these two starches, cornstarch is still inferior in texture and taste.

Jelly is a must-have delicacy in summer. It clears away heat and is chewy and delicious. Its preparation method is also relatively simple. Let’s take sweet potato jelly as an example to share its preparation method with friends.

Sweet potato jelly is made from sweet potato starch as the main raw material, mixed with water and poured into a pot to cook.

The finished product is crystal clear, with a springy texture and smooth texture.

Ingredients required for making sweet potato jelly: Ingredients: 100 grams of sweet potato starch Ingredients: appropriate amount of salt, 600 grams of water - Start making - Step 1. Pour water into the sweet potato starch in batches, add an appropriate amount of salt and mix well, then filter to another

In a bowl.

Find a small basin and evenly apply a thin layer of cooking oil in the basin to facilitate demoulding.

Step 2. Set up the pot, pour in the starch slurry over medium-low heat, and stir clockwise.

(It is best to use a non-stick pan) Step 3. As the water evaporates, the slurry will become drier and become more resistant, but do not stop and continue stirring.

Step 4: When the mixture becomes transparent, turn off the heat, shovel the paste into a small box brushed with oil, use a spoon to shape it, then set it aside to cool naturally, then put it in the refrigerator for 3 hours before cutting into strips and mixing

Serve with your favorite condiments.

Tips for making sweet potato jelly (1) It is best to use sweet potato starch or pea starch to make jelly.

The main question can also be made with corn starch, and the production steps are the same.

(2) Pour water in portions to mix more evenly.

If the sweet potato starch has particles or the particles are large, filter it through a filter to make it taste more delicate.

(3) Be patient when frying the noodles, and stir constantly over medium to low heat. If the heat is too high and the pan becomes mushy, the result will not only be unsightly in color, but also have a bitter taste.

(4) The ratio of starch to water is 1:6 (this is an important point, please check if you circle it) (5) Brush oil in the container to facilitate demoulding, so that the finished product is not easily damaged and affects the appearance.

(6) It will be cooler and more delicious after being refrigerated.

Since salt has been added to the starch before making, it can be eaten directly by cutting it into pieces.

Conclusion: Jelly jelly is most suitable for summer consumption. It can be made with a variety of starches.

And it's not complicated either.

It can also be easily done at home.

If you want the jelly to be chewy and delicious, I recommend using sweet potato and pea starch to make it.