Pea starch 50 grams

300 grams of clean water

A small piece of ginger

Garlic 1

An onion.

Take the right amount.

Appropriate amount of cooked sea pepper

A little pepper noodles

A little monosodium glutamate

Sesame oil right amount

A little vinegar

A little sugar

Little Miguel

Practice of homemade pea jelly

Use pure pea starch.

Add 300 grams of water to the pot, without ignition, add 50 grams of pea starch. First, stir the pea starch thoroughly and evenly with a large spoon, and then ignite.

Cook slowly with low heat, and the whole process needs constant stirring. Boil until it bubbles, it will become translucent, and then turn off the heat until there are many bubbles in the pot. Immediately pour into the container. If you move slowly, it will solidify easily in the pot.

It is so smooth and charming to pour it into the plate after natural cooling.

Cut the jelly into thin strips. Personally, I think this is the most suitable way to cut jelly.

Mash ginger and garlic, put them in a small bowl, mash them with one end of a rolling pin, add a little mineral water and a little salt to make ginger and garlic water, pour it on bean jelly, add soy sauce, monosodium glutamate, vinegar and a little sugar, pepper noodles, sesame oil, cooked sea pepper, broken millet and sprinkle with shallots.

Stir well and you can eat! Delicious!

skill

The ratio of starch to water is about 1: 6.

2: There is no need to grease the container. Jelly powder can be easily demoulded and non-sticky when it is inverted after natural cooling.

3. Both pea starch and sweet potato starch can be used as jelly, and mung bean starch is the best choice.

4: There is no need to put it in the refrigerator. Jelly will lose its toughness and be easily broken after cold storage.