Correct preparation method of bean jelly

Ingredients:100g pea starch, water, half cucumber, Chili oil, raw soy sauce, sesame oil and mature vinegar.

Operating steps:

1, I prepared a bag of pea starch. Jelly made of pea starch tastes smoother. Friends who can't buy pea starch can also use pure sweet potato starch. The price of a bag of starch is about three yuan. So making jelly at home is very cost-effective.

2. Pour100g pea starch into a large bowl, and then add120g water. Stir quickly with chopsticks. Starch is particularly easy to agglomerate when it meets clear water, so it is difficult to stir when it is stirred. After about a minute, it is easy to stir up.

3. Add 900g water to the pot, cover it and bring it to a boil. After the water is boiled, add four grams of refined salt. Refined salt can not only taste jelly, but also increase the gluten of jelly. After pouring the refined salt, stir it quickly with chopsticks to melt it.

4. At this time, we turn down the fire and stir the melted starch while pouring. Slowly, you will find that the water in starch becomes more and more concentrated. There will be white flocs. At this point, you must continue to stir. Continue to cook on low heat for five minutes. Stirring was continued for 5 minutes.

After 5 or 5 minutes, we can see that the starch paste becomes particularly sticky. When we took out the shovel, we could see the thick paste sticking to the shovel.

6, pea starch has been bubbling at this time, which means that the jelly is ready at this time! Then pour it into an oil-free and water-free square mold and smooth it with a shovel. Let it stand for an hour.

7. After about an hour, the bean jelly is formed. Then pull it in with your fingers and buckle the jelly upside down on the chopping block. It slides down easily. Then cut into your favorite strips with a knife and put them in a bowl for later use.

8. Prepare a cucumber, cut half a ginger, wash it, and then cut it into filaments. Pat three cloves of garlic and cut it into minced garlic. Add 1 tbsp of soy sauce, 2 tbsp of balsamic vinegar and half a teaspoon of Chili oil to the bean jelly, then stir it directly, and then you can put it out of the pot and put it on a plate. Delicious, beautiful and delicious home jelly is ready.

Precautions:

The ratio of pea powder to water must be controlled. Too much water is not easy to form, and too little water is too difficult to paste.

After the water boils, be sure to slowly pour in the pea powder, and keep stirring when pouring in, so as not to stick to the pot.

Stir the jelly and pour it into the plate. Naturally cooling, and then cutting into pieces. It is best to finish the jelly on the same day. It tastes bad after freezing in the refrigerator.