There are three very important points in making bean jelly: the choice of flour, the ratio of starch to water, and the preservation after cooking. These three points are the core and determine the final effect of bean jelly.
Let's share the practice of my 90-year-old grandmother, and make it to ensure that the tendons are refreshing, not sticky or hard, and the taste is just right.
First, choose the right starch to make bean jelly. The best starch to choose is pea starch, which is actually sweet potato starch and potato starch. Remember not to use corn starch.
1, pea starch: pea starch is relatively delicate, and the bean jelly made is moderately soft and hard, Q-elastic and crisp to eat, and the effect is good-looking, especially white and transparent. Therefore, many vermicelli or starch products will prefer pea starch.
2, sweet potato starch: sweet potato starch is also good, very strong, but the color is not whiter and better than pea starch, and the color will be a little gray.
3, potato starch: potato starch will be softer, but the taste is ok and the color is good, but overall it will be a little lower than the above two starches.
4, corn starch: corn starch is not shaped, so don't use this.
2. Making Starch Paste Making Starch Paste This step is very critical. The core is the ratio of starch to water, which is1:5. For example, 500g of starch, then 2,500g of water will be added. However, everyone should remember that this1:5 is the total ratio, because we have to melt the starch into starch paste with water first, and then pour the starch paste into the pot.
For example, when mixing starch paste, add 500 grams of water, and then when cooking in the pot in the next step, just add 2000 grams of water, so that the jelly made is suitable in hardness and softness. If you add too much water, it will be too soft or even not shaped, and it will feel sticky when you eat it; If too little water is added, the jelly will become hard and not bounce, which will also affect the taste.
Third, boil the starch paste in the water. After the starch paste is prepared in the previous step, this step begins to cook the starch paste. Add water to the pot, and the amount of water is added according to the above instructions. After the water is boiled, turn to low heat and stir quickly while pouring the flour paste.
There are two points to pay attention to in this step. One is that the fire must be small, otherwise it is easy to paste the bottom; The other is to stir while pouring, so that the starch paste is evenly shaped and not easy to cook.
4. Pour the preserved starch paste into the pot, keep stirring, and cook it normally for about 7 minutes. Stir until the starch paste is thick and delicate, and there is no gelatinous particles. Then turn off the fire, pour the starch paste into a bowl or basin and other molds, wait for it to cool and solidify, and then put it into clear water. This operation is very important, that is, soak it in cold water and take it out to cut into strips or pieces when eating.
In this way, bean jelly is not easy to air dry, and it can make bean jelly more elastic when soaked, especially in summer, which is more refreshing and satisfying.
Summary: Making bean jelly is actually very simple. As long as you follow the above process and pay attention to a few small details, you can make bean jelly that is crisp and refreshing. The two points that are particularly emphasized are: choose the right starch, the ratio of water to starch should be appropriate, and when cooking the starch paste in the pot, you should slow down and stir it quickly.