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Why put some salt in bean jelly? -Salt noodles or alkaline noodles in bean jelly?
Bean jelly is one of our traditional snacks, which can be divided into sweet and salty. Sweet mouth generally put brown sugar, sesame seeds, peanuts and other accessories, also known as ice powder; Sauce, chopped green onion, vinegar, pepper and the like are usually put in salty mouth, no matter which one, it tastes good. We can also make bean jelly with starch at home. When making bean jelly, we usually put salt or alkali in starch water. Then why?

Why do you put some salt in bean jelly?

This is because the bean jelly with salt contains no gluten, Q-bomb and is not fragile. Salt can increase gluten in starch. Alum was added in the past, but now people no longer add alum to keep healthy.

Add water and starch to two small bowls, then pour starch and water into a larger bowl, add a spoonful of salt and stir well. When stirring, the ratio of starch to water is 1: 1. If you use homemade sweet potatoes, you need to filter them. Sweet potato starch contains more impurities. The filtered bean jelly will be more delicate.

Would you like salt noodles or alkaline noodles for bean jelly?

You should put them all in. They have different effects on bean jelly. The function of adding edible alkaline noodles to bean jelly is to neutralize the sour taste of flour, because flour will gradually turn sour after hot water fermentation, and eating it will stimulate the stomach. Adding edible salt to bean jelly can increase the coagulation ability of gluten and jelly of flour and make bean jelly more elastic and chewy.

Making skills of bean jelly

The production methods of bean jelly mainly include pea starch, potato starch and corn starch. However, it is recommended to use mung bean starch, because it has strong viscosity, good bean jelly and more chewy bean jelly.

If you want to fry bean jelly, it should be a little hard, so that it won't turn into water or spread out when frying. The recommended ratio of mung bean starch to water is 1:5. Want to eat cold, bean jelly is soft and waxy and refreshing. The recommended ratio of starch to water is 1:7.