This is the authentic way to make buckwheat jelly. It is cool, delicious and full of memories from childhood. I remember when I was young, I lived in my hometown and often ate jelly made from buckwheat noodles. When I helped my mother make it, I would rub it with a wine bottle until it became foamy on my hands. I miss my time as a child. Today I will share with you how to make this buckwheat jelly at home. The resulting jelly is cool and delicious, which greatly increases your appetite and whets your appetite. Compared with other jelly, this one is a bit complicated, but it also tastes the best. Well, without further ado, let’s take a look at how to make it.

Prepare ingredients:

Buckwheat grits, warm water, water, cooking oil, garlic water, balsamic vinegar, light soy sauce, red pepper, chopped green onion, salt, monosodium glutamate, spicy oil, Mustard

Specific methods:

1. First prepare a bowl of buckwheat grits and pour it into the bowl, then add warm water to soak for about 1 hour, then pour out the water and wash it.

2. Pour the buckwheat grits into the mesh bag, and then tie the mouth of the mesh bag. If there is no mesh bag here, you can also put the buckwheat grits on the chopping board and crush them with a rolling pin. Pour a bowl of water into the basin and start to rub the mesh bag repeatedly with your hands to knead all the buckwheat grits inside into batter. As you knead, there will be less and less buckwheat grits inside.

3. Pour the kneaded batter into another basin, and knead it for the second and third times repeatedly. The ratio of buckwheat grits to water is 1:6. One pound of buckwheat grits 6 pounds of water, this is the batter poured out from kneading the buckwheat grits just now.

4. This is the impurity left after washing the buckwheat grits, throw it away.

5. Brush a layer of oil inside the pot so that the jelly will be easier to wash when washing the pot. Then pour the batter into the pot, and then use chopsticks to stir continuously in the same direction. Use chopsticks throughout the process. Stir over medium-low heat. It will become thicker and thicker as you stir. When it finally becomes transparent, cover the pot and simmer over low heat for about 5 minutes before turning off the heat. Only the jelly will be cooked. , it tastes chewy.

6. After the jelly is cooked, pour it into a clean plate. You can use a spoon to smooth the surface of the jelly and shake it evenly, allowing it to cool and solidify naturally.

7. Now that the jelly has cooled down, let me show you. It is very chewy and the inside of the jelly is also very smooth.

8. Use a knife to cut the jelly into small pieces and put them in a bowl.

9. Add garlic water, balsamic vinegar, light soy sauce to the bowl, add red pepper, chopped green onion, salt, monosodium glutamate, spicy oil, finally add some mustard, stir evenly and you can eat. Let’s eat today. This buckwheat jelly is ready. It looks very delicious. Friends who like it should try it at home.