Ingredients used
Pure sweet potato starch 1 bowl of clear water 4-5 bowls of 2 oil-free containers.
Production process
1. Take an oil-free container, pour sweet potato starch into the container, and pour in 4-5 bowls of water. The bean jelly made of 4 bowls of water is hard, and the bean jelly made of 5 bowls of water is soft. You can add water according to your personal preference. Let it stand for 3 minutes, and stir the starch water evenly with chopsticks to achieve no particle lumps.
2. Take a fine mesh and filter the stirred starch water with a strainer. This is because there will be some impurities in the production process of sweet potato starch if it is not cleaned, which will not be seen when it is dry powder, but it will be exposed at the sight of water.
3. Prepare an oil-free pan, pour the filtered starch water into it, turn on medium heat, and stir the starch water evenly with a spatula. When the starch water becomes sticky slowly, change it to low heat, and the spatula should keep stirring, otherwise white starch particles will appear.
4. Be sure to keep stirring to prevent the pot from being burnt. In our hometown, we usually beat bean jelly with a rolling pin, and we do a lot of work. People who stir bean jelly need great strength, otherwise it will not stir. Slowly the starch solidifies and ripens.
5. When all the bean jelly is cooked and the color changes from white to transparent jade, the bean jelly is cooked. Pour the bean jelly into another clean oil-free container and finalize the design. Knock on the container to make the bubbles in the bean jelly shake out.
6. Cool the prepared bean jelly. If you are in a hurry, you can cool it through cold water. When it is completely cooled, reverse the bean jelly.
Ingredients for stir-frying bean jelly: 400g bean jelly, 25g minced garlic, 20g light soy sauce, 20g edible oil, 2g sugar 10g salt, 2g chili oil 10g shallot 10g and 5g millet spicy.
Production steps 1 After the pot is heated, add oil and minced garlic, and stir-fry until fragrant.
Making Step 2: Cut the bean jelly into 2-3cm cubes, pour into the pot, add sugar, salt, soy sauce and Chili oil, and stir-fry for 2 minutes over medium heat.
Bean jelly is fragile, so stir it lightly. You can push it with the back of a shovel.
Step 3: Pour 15g water and continue to stir-fry over medium heat until the soup is absorbed.
A little stew will make bean jelly more delicious.
Step 4: Add the millet and chopped green onion, stir-fry evenly and serve.