How to make jelly to be strong?
In fact, bean jelly Q is inseparable from a food additive-alum. Alum is a kind of food additive, but eating too much will do harm to the body, so the country prohibits eating it in food, mainly for fear that unscrupulous merchants will use too much in the production process. However, if we make our own bean jelly at home, we can still add a small amount of alum to make it taste stronger. Remember, it must be a small amount!
If you don't want to put your health at risk, you can also choose cauliflower to cook bean jelly, which is also strong to eat. Agar can also be used instead of agar. In fact, agar is the concentration of agar. Add an appropriate amount of agar to cold water and heat it on fire until the agar melts, then turn off the fire, then continue to heat it until it boils, and then pour it into a container. When it cools, it will be jelly. The bean jelly made in this way is also full of energy.
Making steps of bean jelly
1. Sweet potato raw powder is poured into a container, and sweet potato raw powder generally has small bumps. It doesn't matter.
2. Pour water into the raw sweet potato powder.
3. filter it with a sieve, and the pimple will not pull.
4. Then put the filtered water in a container, preferably a pot with a thick bottom.
5. Stir constantly with medium and small fire.
6. Stir until it changes color, then pour it into a container, and then put it in the refrigerator after cooling.
7. Take it out of the refrigerator and you can buckle it on the chopping board.
8. Cut into strips.
9. Put the seasoning on it, and if there are peanuts, cucumber shreds and so on.
Tips for making bean jelly
1. First of all, you should choose pure sweet potato starch, which is granular, easy to shape and not scattered.
2. To make sweet potato jelly, the ratio of starch to water 1:5~6 looks like the best taste, too much water and the finished product is too thin.
3. It is best to use a pot with a thicker bottom for cooking sweet potato starch, so it is not easy to paste the pot when cooking.
4. From the moment of firing, it is necessary to keep stirring to prevent starch from pasting the pot.
5. When you finish seasoning bean jelly, you can make it spicy, spicy and so on according to your own taste.
The efficacy of bean jelly
Bean jelly contains carbohydrates, protein, fat, cellulose, vitamins and minerals, which can supplement various nutrients to human body. Especially water, can avoid the body from lack of water due to heat and dryness, and feel thirsty. In addition, because bean jelly is made of pure natural plant Mesona blume, bean jelly has many functions of Mesona blume, including relieving summer heat, clearing away heat, cooling blood and detoxifying, and also has certain medicinal value, which can be used for acute rheumatoid arthritis, hypertension, heatstroke, cold, jaundice, acute nephritis, diabetes, etc.
It can be seen that the efficacy of bean jelly can not only stimulate appetite and relieve summer heat, but also clear away heat and toxic materials, cool blood, and eliminate the feeling of dryness and heat caused by hot climate, and can also be used to treat a variety of fever and acute diseases.