After studying, I went home and tried it eight times. There were some minor problems at first, but with our unremitting efforts, we finally overcame all the problems and made a delicate and smooth jelly. Bean jelly made with your favorite sauce is delicious and appetizing. It can be said that bean jelly is more chewy and delicious than those sold outside.
Dishes: Spindle bean jelly
Ingredients: half a catty of pea starch, three tablespoons of Chili oil, one tablespoon of soy sauce, half a spoonful of sugar, one tablespoon of fermented soybean, half a spoonful of sesame oil, one tablespoon of pepper oil, one tablespoon of balsamic vinegar, half a spoonful of edible salt, one tablespoon of rattan pepper oil, one garlic, one ginger, one chive, one packet of pickled mustard tuber and one handful of cooked peanuts.
Cooking steps:
1. Weigh out half a catty of pea starch and put it in a clean bowl. In addition, prepare two bowls of clear water, one bowl is 250 ml, and the other bowl is 5 times of pea starch, which is 1250 ml. The two bowls of clean water have different uses, so it will be more convenient to use them separately for a while, so there is no need to measure them again.
2. Pour the weighed pea starch into the pot, then pour 250 ml of water and a little alkaline noodles, stir with a spatula, and mix evenly without small particles and other substrates.
3. In addition, prepare a stew pot, then pour a bowl of water into the pot, turn on a small fire and heat the water slowly.
4. While boiling water and heating, pour the freshly mixed pea paste into the saucepan. After pouring all of them in, you can turn on a big fire and cook while stirring. Moreover, it is necessary to constantly rotate and stir when stirring.
5. Stir until the pea paste becomes translucent. At this time, turn off the heat, continue to cook and stir until the pea paste is transparent, and keep bubbling to turn off the heat.
6. Pour the cooked jelly directly into a clean container, smooth the surface, and set aside to cool naturally.
7. When the bean jelly is cold, we can prepare condiments. Wash and slice ginger, peel garlic directly, and cut shallots into chopped green onions for later use. In addition, according to the above ingredients list, prepare mustard tuber, soy sauce, sugar, lobster sauce and other ingredients.
8. Don't forget to add lobster sauce and mash it. By the way, ginger and garlic are mashed. In addition, all seasonings such as Chili oil, soy sauce, rattan pepper oil and pepper oil are put in a bowl and stirred evenly with a spoon. There is no need to put chopped green onion and peanuts in it.
9. The cooled bean jelly is cooled at the bottom in turn. When it's cold, dip the special bean jelly scraper in cold water and start scraping on the bean jelly, scraping around. Put the shaved bean jelly on a plate and put it in the shape you want.
10, the bean jelly is ready. Finally, pour the mixed sauce on the bean jelly and sprinkle with chopped green onion and peanuts.
This bowl of spiral bean jelly is ready, and the Q bomb is smooth, cool and appetizing, which is super suitable for eating in this hot summer.
Cooking skills:
1. If you want to make bean jelly successfully at one time, you must master the ratio of pea starch to water. Control this, and you're almost done.
2. The bean jelly made by many people is not very smooth, basically because there is a little less alkaline surface when making bean jelly. You don't need to put too much alkaline noodles, you can keep the jelly soft and smooth a little, and the taste is better.
3. When cooking pea sauce, one is to control the heat, and the other is to keep stirring to make the paste evenly heated. Turn off the heat until the paste is cooked until it is transparent, so there is no need to cook it again.
4. The prepared bean jelly needs natural cooling. Remember not to be greedy and put the bean jelly in the refrigerator, so it will not taste good when it is cold, and it will taste hard.
5. Mix100g water with 40g starch, and then filter again. Add 1 g salt to the starch water and stir well. Pour 350 grams of water into the pot to boil, then turn the heat down, slowly pour in the prepared water starch, stir while pouring until it is completely transparent, then cook for 2 minutes, turn off the fire, and pour it into a bowl for cooling.
6. The ratio of water to starch is very important. Use the same bowl to measure.
7. When you pour the starch paste into the pot, be sure to keep stirring. Otherwise, it is easy to form acne and affect the taste.
8. The prepared bean jelly is not suitable for long-term storage in the refrigerator, which will affect the taste.