The jelly is mixed with soy sauce, vinegar and chili oil. It is cool and smooth and is a summer flavor food. There are generally two ways to eat jelly: one is cold and the other is fried. "Tokyo Menghua Lu" written by Meng Yuanlao of the Song Dynasty stated that "Xisuo jelly" existed in Bianliang during the Northern Song Dynasty. Below I will introduce to you how to make jelly.

How to make Chaoshan Cao Kueh

Chaoshan Cao Kueh is in the form of black jelly powder and is usually eaten hot. You can add brown sugar, white sugar or honey.

1. Put 7500 grams of water in the pot, then put in 500 grams of whole strawberry grass and 10 grams of edible soda ash

2. Turn on the fire After boiling, simmer over low heat until the straw cake turns into pulp. At this time, use a dense spoon to filter out the grass branches of the straw cake in the pot.

3. After filtering, put it on the stove and bring to a boil. And immediately remove the floating impurities on the surface, then use snow powder to make wet powder water to thicken it

4. After thickening, the grass cake in the pot is still watery, but Don't touch it, pour it into a pottery bowl, and when its temperature drops to about 70°C, it will naturally condense.

Sichuan rice jelly

Steps

1. Material selection: Any ordinary rice without mildew can be used, or broken rice can be used as raw material.

2. Soaking: Wash the rice to remove debris and soak it in water for 4-5 hours. At the same time, take white, pure high-quality lime, add water to dissolve it into saturated lime water, let it clarify naturally, and take the supernatant liquid for later use.

3. Grinding: After soaking the rice, grind the rice with water into rice slurry on a stone mill, steel mill or pulverizer, and put it into a pot.

4. Boil: Boil the rice slurry in the pot over high heat, then simmer over low heat and stir continuously in the pot with a wooden stick. At this time, slowly pour the lime water prepared in advance into the pot to solidify the rice milk. The amount of lime water can be slightly different according to the different tenderness of the jelly

It is better to have no bitter taste. Generally, 100-200g of saturated lime water is used for 1kg of rice. The rice milk with added lime water must be simmered for a while and stirred continuously to prevent it from sticking to the pot. When using a spatula to pick up a little rice milk, its viscosity should be in the state of dripping but not dripping, and put it on the spatula. The shape of a lump indicates that the heat has reached and it should be scooped out in time. Put it in a porcelain basin, let it cool down naturally, and then turn it over on a chopping board with a clean damp cloth.

5. Eating: Mix with soy sauce, vinegar, minced garlic, monosodium glutamate, spicy oil and other seasonings to make a variety of cool and smooth jelly. If mixed with black bean sauce, it can be made into the authentic Sichuan jelly - Northern Sichuan jelly.

Slurry jelly

This jelly is not that jelly. The specific method is to first pour the buckwheat noodles into water, filter them repeatedly, knead them, remove the gluten, stir and cook them, put them into bowls, dishes or plates, and wait for them to cool before use. Good jelly is 100% elastic. When eating, first cut the jelly into strips, put it into a bowl, then add slurry water, add sesame-fried leeks, garlic sprouts, and pickles, and a bowl of clear, 100% tender, and cool buckwheat jelly is ready. .

Zhijin buckwheat jelly

There is a kind of jelly that Zhijin people love very much and cannot be eaten elsewhere, called buckwheat jelly. Buckwheat jelly is made from tartary buckwheat noodles, and the preparation seems to be troublesome. I once wanted to move Guizhou snacks to Shenzhen, and asked my mother to help me find out how to make this buckwheat jelly. Tartary buckwheat has very high nutritional value and therapeutic effect. "Compendium of Materia Medica" records: Tartary buckwheat tastes bitter and is cold in nature. It can strengthen the intestines and stomach, replenish qi and strength, renew the spirit, benefit the ears and eyes, and remove the scum of the five internal organs; "Qian Jin Yao Prescription" Other records: It can soothe the mind, activate qi and blood, reduce qi and widen the intestines, clear away heat and swollen wind pain, remove accumulation and stagnation, cleanse the intestines, moisten the intestines, laxative, relieve cough, relieve asthma, anti-inflammatory, anti-allergic, strengthen the heart, lose weight, Beauty and other effects.

When eating buckwheat jelly, use a spherical iron plate full of small holes to scrape on a large piece of buckwheat jelly, and scrape out several strips of jelly slightly thicker than rice noodles at a time. Repeat this several times, each time The jelly scraped out for the first time are crossed with each other and put into the bowl. Then eat it with water soaked in garlic, fried soybeans, homemade moldy tofu mashed paste, chili noodles, etc. You can also choose whether to add a preserved egg to the dipping water for a smooth texture and unique taste. .

Herba jelly clears away heat and relieves summer heat. It can cure heatstroke, colds, high blood pressure, muscle and joint pain.

Necessary raw materials for making Xinyi fresh jelly: fresh jelly grass, rice, mountain spring water or well water. Optional ingredients: sweet potato leaf juice, watermelon juice, apple juice or fresh orange juice.

The ingredient ratio of fresh jelly grass to rice is 1:1.5. The ratio of rice to water is 1:5 for grinding. Add water to jelly grass 1:2 and cook to get the juice.

To make jelly, soak the rice, then grind the rice with water into a thin rice slurry for later use. Boil the fresh jelly grass and mash it, put it into a gauze bag to squeeze out the gelatinous juice, then put the thin rice slurry and fresh jelly juice into the pot and bring to a boil, then stir it with a spoon while mixing it, and when it becomes a thin paste, pour it into a container. After solidification, it is placed in cold water to accelerate cooling.

In the past, when making jelly in Xinyi villages, many people added sweet potato leaf juice in order to reduce the use of rice milk, save food, and make the jelly greener and crispier. Some people have continued to explore and add watermelon juice, apple juice or fresh orange juice to make various fruity jelly.

Xinyi fresh jelly is made with exquisite craftsmanship and unique ingredients. The jelly can not only "quench thirst", but also can be "served as a side dish". Xinyi fresh jelly is famous all over the world for its beautiful mountains and waters. It is as green as ice and the jelly grass is fresh and fragrant. When mixed with ginger and brown syrup, it is crispy and smooth, cool and icy, making you feel cool. , is an excellent dessert that clears away heat and relieves summer heat. Xinyi fresh jelly can also be served cold with fried peanuts, sesame seeds, chopped green onion, soy sauce, sesame oil or stir-fried with raw green onions.

Xinyi fresh jelly is famous for its dessert water jelly in Shuangshixu, Shuikou Town. Some people sing: Shuangshixu jelly sugar can clear the heart, moisten the lungs and cool the throat.