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How to make cornmeal jelly

How to make jelly:

Mix pea starch and cornmeal at a ratio of 5:1, add a little salt, and mix it with cold water to make a slurry; boil the water in a long-handled pot and mix it Pour the slurry into boiling water and stir continuously in the same direction until it bubbles and thickens. Remove from the heat quickly and pour into a container soaked with water (so that the finished product will not stick to the container); scrape the pot and wipe Flatten the surface of the finished product and place it in a basin of cold water to cool down slowly. After the ice is completely frozen, the jelly will be easily poured out of the basin. It will taste better if you put it in the refrigerator for an hour or two before mixing it.

What needs to be explained here is: the ratio of powder to water. The water should be at least four to five times the amount of powder, including the water used for mixing. I used about 150 grams of mixed powder and poured it into a long-handled small milk pot, which was nearly a pot full. Pour into about half of a six-inch basin. It is recommended to try a small amount first to gain experience.

The freshly beaten jelly looks soft, like paste. Don’t worry about it being too soft. Once it cools down, it will become smooth and delicate.

Dipping: According to the original way of eating northerners, jelly is inseparable from mustard and vinegar. This beauty eats Sichuan style and the taste is mouth-watering. Sauté the Sichuan peppercorns in an iron pot and then crush them into pieces. I don't think it's troublesome, so I fry them directly in oil in the pot until fragrant, then add Bohu fresh red chili sauce, a few drops of light soy sauce, salt and sugar, then add sesame oil, Mix minced garlic, cooked sesame seeds, chopped chives, and coriander. She also added tempeh, which I forgot to buy, so I didn’t add it this time. This ingredient is spicy and fragrant, very appetizing and refreshing.