The traditional snack buckwheat jelly, what is the authentic way to make it?

Buckwheat is widely grown in our country. It is grown in Zhangjiakou and Shanxi areas of our country. It can grow in the fields and has a very high yield. Every household makes it into various delicacies, including coarse grain and fine grain.

Buckwheat cakes and buckwheat steamed buns can also be made into buckwheat tea. People with high blood pressure, hyperlipidemia, and high blood sugar will have many benefits if they eat more of it. It can produce body fluids, relieve heat, clear away heat, and reduce internal heat. Buckwheat contains a lot of starch and carbohydrates.

It is rich in dietary fiber and nutrients. In summer, everyone makes it into jelly. It is cool and refreshing and is loved by people. I have loved eating buckwheat jelly since I was a child. It is economical, affordable and delicious. There are two ways to make buckwheat jelly.

The first is boiling, and the second is steaming. I mostly use the steaming method to make buckwheat jelly. It is simple, easy to learn and still strong when eaten. Now I will introduce to you the method of making buckwheat jelly.

First prepare the ingredients: 500 grams of buckwheat flour, one portion of shredded cucumber, one portion of chives, and one portion of coriander.

Seasonings: two spoons of mature vinegar, one spoon of light soy sauce, one part of minced garlic, one part of chili oil, a little sesame oil, and three grams of edible salt.

Preparation method 1. Pour 500 grams of buckwheat starch into a basin, add 3 grams of edible salt, add 5 bowls of water, stir and dissolve evenly.

2. Next, prepare several small plates and put the dissolved buckwheat into the small plates.

3. Put water in the pot and bring to a boil over high heat. Steam the small butterfly code on the steamer for 15 to 20 minutes.

4. After steaming, take it out and let it cool.

5. Cut the steamed buckwheat jelly into strips, add cucumber shreds, coriander, chili oil, light soy sauce, mature vinegar, garlic sesame oil, and mix evenly.

6. Mix well and serve on a plate.

Tip: If it’s not strong, where’s Lao Duan?

Here’s why!

First: If it is not steamed, the water must be boiled before placing a plate for steaming. If you are using multiple plates in the middle, do not stop the fire. Do not open the lid in the middle and steam it all at once. Watch for big bubbles on the dough that are at least 7-8 cm in diameter.

Consider it steamed.

Second: The flour is too thin and the flour water that has settled is not poured cleanly, and the flour paste is too thin.

Third: The steaming time is long and the heat is too high.

The heat is too low, the temperature is not enough, and it is not cooked.

So how do you make Liangpi so that it is strong and will not break?

I will tell you these most critical tips to ensure that you can easily make perfect cold skin.

Tip 1: Selection of flour When making homemade cold noodles, use high-gluten flour without flour improvers. The cold noodles made with this kind of flour have the strongest texture. Low-gluten flour or flour containing improvers are not easy to use.

Tip 2: Kneading noodles and washing gluten are the key. The key point to make the cold skin transparent and not dry is to wash the gluten. Be sure to wash out the gluten in the flour completely. If there is protein in the final batter water, the cold skin will not be cooked.

It will not be transparent, and the skin will be brittle and easy to dry out.

Tip 3: Pour away the excess water and the precipitated starch water. The top layer is the excess water. Just pour it out. Try to pour it slowly from one side and don't shake it, otherwise the starch will mix with the water again.

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Tip 4: Details: Brush a layer of salad oil on each piece of cold skin after steaming it, and cover the cold skin with a damp cloth. This can prevent the cold skin from sticking to each other and drying out due to water loss.

When steaming the dough, remember to cover it. If you don't cover it, the cold dough will become dry and hard.