Jelly is a must-have delicacy in summer and is a type of snack.

Every summer, this kind of snack can be seen everywhere.

Formal shop, temporary shop on the corner.

The taste of most jelly noodles is not much different.

Only the ingredients will be different.

In this way, many different flavors appeared.

For people with very picky tastes, only by tasting more and comparing can you find the truly delicious taste.

Today we will talk about how to make delicious jelly.

How to make jelly 1: The jelly should be made from starch made from mung beans.

First, dissolve the mung bean starch in water and stir well. Put the water in the pot and bring it to a boil. When it is about to boil, pour the homogeneous mung bean starch into it. Stir while pouring. After stirring evenly, put it into a large porcelain plate and let it cool.

Soak in cold water to make jelly.

When eating, use a scraper (a tool for scraping jelly) to cut out strips along the condensed jelly, put it into a bowl, pour soy sauce, vinegar, minced garlic and mix with shredded carrots, sesame paste and chili oil. This kind of jelly is called scrape.

strip.

There are also those cut into small long strips with a knife, which are also served with condiments on them.

Method 2 for jelly: The ratio of powder to water is 1:6. Take 1 part of the measured water and dissolve the powder. Boil the remaining water on the stove. Then pour the dissolved slurry into the pot and stir quickly while pouring.

Mix well until it becomes transparent.

Then turn off the heat, remove from the stove, and wait until it cools down.

It can also be kept in the refrigerator.

Be careful when doing it. When the solution becomes transparent, you can turn off the heat and put it away. Do not heat it for a while, as long as it is transparent, it is enough.

Method three for jelly: 1) Prepare mung bean starch, which is sold in hypermarkets and supermarkets.

Prepare 1 1/2 cup measuring cup.

2) Pour 1/2 cup of mung bean starch into a small pot, and then use the same measuring cup to pour 6 parts of cold water into the small pot. In other words, the ratio of starch to water is 1:6. What tool should you use to measure it?

It's not important, just get the proportions right.

In addition, regarding the ratio, some people like 1:5, and some people like 1:7. 3) Stir the starch and cold water until they are evenly mixed, that is, stir them into watery starch.

Put it on the stove and heat it while stirring constantly. When the mixture in the pot becomes transparent, it is ready and turn off the heat.

Note: Regarding stirring, when the water is not hot yet, you can stir slowly. When it starts to heat up, stir continuously.

If you are not sure, just keep stirring from the beginning, haha, anyway, you can’t save enough energy. 4) Pour the heated mixture into a container and let it cool slowly.

When everything cools down, you can easily flip it out.

If you want it to cool down faster, you can put it in the cold storage compartment of the refrigerator and take it out after it cools down.

However, if it is kept in the refrigerator for a long time, it will become hard and unpalatable. Therefore, I usually do not put it in the refrigerator, but cool it slowly outside.

5) Take the cooled jelly out on the chopping board used for cutting cooked food, cut it into the size you like, and put it in a container.