Enlarge a bowl of sweet potato starch into a bowl, then use this bowl to scoop two bowls of water, put them into the big bowl, remember that it is the same bowl, and stir until the sweet potato starch is completely melted without particles.
Then use this bowl to scoop 4 bowls of water into the pot. Sprinkle a little salt and a little alkali, remember a little, one or two grams. After stirring evenly, turn on a big fire to boil the water until the bottom is bubbling, and then turn to a small fire.
Filter the evenly stirred sweet potato starch water with a small sieve to make it more delicate and uniform, and then slowly pour the starch water into the pot, preferably while stirring.
Stir until the sweet potato starch is gradually formed and thickened, continue to stir until it is transparent, and then stir until it bubbles. Then cover the pot and stew for three minutes. The fire should be low.
After stewing, pour the prepared bean jelly into the basin, and wait until the bean jelly is completely cooled and solidified, and the bean jelly is ready.
If you want to eat cooler and more refreshing, you can put the bean jelly in the refrigerator for a while, and then we will make a bowl of seasoning water. Add minced garlic, diced pepper, soy sauce, oyster sauce, balsamic vinegar, sugar, chicken essence and pepper oil into the bowl and mix well.
Take out the bean jelly and shake it, and the bean jelly will be easily demoulded. Take it out, cut it into strips or blocks, pour in seasoning water, and a cold and delicious sweet potato jelly is ready, bright and perfect. This is the taste I ate when I was a child. Come and have a try.
To make sweet potato jelly, remember not only to cook with sweet potato starch, but also to do one more step before cooking. This step is to add a little salt and edible alkali to the water, which will make the bean jelly more resilient and delicious. In addition, the timing of pouring starch water should be correct. Do not boil water. It is most suitable to pour starch when the bottom of the pot is bubbling. Otherwise, the water is too hot, the starch will get pimples after entering the pot, and the bean jelly made is unpalatable.