Method and steps for making bean jelly

Methods and steps of making bean jelly. In summer, it is very happy to eat a bowl of bean jelly. The weather is getting hotter and hotter, and I feel a little restless every day. I don't know what to do when I eat. Let's take a look at the methods and steps of making bean jelly.

Method and steps of making bean jelly 1 required ingredients: 300g of starch and appropriate amount of clear water.

Operating steps:

1, first prepare 300 grams of starch and put it in a bowl for later use.

I choose potato starch here, and you can also use pea starch. The bean jelly made of potato starch is crystal clear, while the bean jelly made of pea starch is white and flawless, and the color made of starch is gray, so you can choose according to your own preferences. )

2. Put another bowl with the same amount of clear water as the starch, then pour the clear water into the starch, stir until there is no dry starch, and stir until it is flowing as shown in the figure.

3. Wash the wok, take a bowl of the same size and pour 5 bowls of water into the wok. At this time, the ratio of starch to water is 1:6, and then we open a big fire to boil the water. When the water boils, turn it to medium-small fire, and then slowly pour the starch into the water. In this step, we must keep stirring until the starch gradually thickens and becomes transparent.

4. It takes about five minutes to stir until it is thick, and don't be lazy during the stirring process, otherwise the starch will be uneven easily. If you scoop it with a spoon, you will see that the jelly is transparent at this time. At this time, we pour it into a large bowl while it is hot, and then shake it to make its surface smooth. Then put it aside to cool. After cooling, the bean jelly is ready at this time.

-tips for making bean jelly:

1, the ratio of starch to water when making bean jelly 1:6, so that the bean jelly made in this way is old, tender and moderate, and tender and elastic.

2. When making bean jelly, be sure to keep stirring, so that the bean jelly made in this way will not paste the pot.

3. When making bean jelly, be sure to cook the starch paste until it bubbles, and then turn off the fire, so that the starch paste will be completely cooked. If the starch paste is not ripe, turn off the fire and serve it out. The jelly made in this way not only has no good taste, but also easily leads to physical discomfort after eating.

—— cold bean jelly—

Ingredients required: eight garlic grains, one teaspoon of light soy sauce, 1 teaspoon of balsamic vinegar, sesame oil and Chili oil.

1 Peel the prepared garlic, cut it into minced garlic, put it in a bowl, then pour in one spoonful of light soy sauce, two spoonfuls of balsamic vinegar, half a spoonful of sesame oil, one tablespoon of Chili oil, appropriate amount of refined salt and appropriate amount of chives, and stir well for later use.

2. Prepare a shredded cucumber and put it in a bowl. At this time, we will cut the cooled bean jelly into strips, pour the prepared cucumber and juice into the bean jelly, and mix it evenly to eat.

Method of making bean jelly and Step 2: Bean jelly.

This bowl of hot and sour pea jelly is extremely appetizing, and the hotter it is, the more I like it.

Specific production method

Step 1: Prepare the ingredients. Pea starch 1 50g, water 900ml, lemon1piece, peanuts, red pepper and chives. (The ratio of pea starch to water is1:6)

Step 2: Pour150ml water into pea starch, stir well and then sieve. Sieving can make the prepared bean jelly more delicate.

Step 3: Pour the remaining 750 ml of water into the pot and heat it.

Step 4: Slowly pour the starch paste into the pot while stirring.

Step 5: After the starch paste is boiled, turn to low heat and continue stirring until the batter is transparent. (This step must be kept stirring, which is the key to delicious bean jelly.)

Step 6: Put the prepared starch paste into a basin or bowl, and then let it cool for later use. (After cooling, you can also put it in the refrigerator, or soak it in cold water for a while, which will make the bean jelly colder.)

Step 7: Put the peanuts in the preheated oven, and bake for 180 degrees 15 minutes. (You can also fry peanuts in a pot, which is convenient for you.)

Step 8: Remove the peanut skin, put it in a fresh-keeping bag, and break the peanuts with a rolling pin for later use.

Step 9: Start preparing the juice. First, chop the red pepper and chives separately for later use.

Step 10: Squeeze the lemon juice into a bowl for later use. Adding some lemon juice can make bean jelly taste more sour, fresh and appetizing. If not, you don't have to. )

Step 11: Add 2 tablespoons of light soy sauce, 1 tablespoon of salt, 2 tablespoons of white sugar, a little chicken essence, 1 tablespoon of balsamic vinegar, 3 tablespoons of Chili oil, a little sesame oil and half a bowl of cold boiled water into the bowl, and then stir well for later use. If you don't put lemon juice, increase the amount of balsamic vinegar. )

Step 12: Take the bean jelly out of the basin, then scrape it into strips with a bean jelly scraper, and finally put it into a bowl. (bean jelly scrapers are generally available in supermarkets, a few dollars each. If not, cutting bean jelly into strips with a knife is also delicious)

Step 13: When eating, pour the juice on the bean jelly, and then sprinkle with a little chopped peanuts, red pepper segments and chives. It tastes great.

The second course: mung bean jelly

Mung beans have the effects of clearing away heat and toxic materials and appetizing. The bean jelly made of mung bean starch has a smooth taste and is cool and palatable.

Specific production method

Step 1: Prepare the ingredients. One bowl of mung bean starch and six bowls of water. The ingredients are: peanut 60g, coriander 1 0g, shallot 5g, garlic 5g, light soy sauce 5ml, balsamic vinegar 1 0ml, salt1g, sugar 2g, chicken essence1g, a few drops of sesame oil, 2 tablespoons of Chili oil, and soy sauce.

Step 2: Mix mung bean starch with a bowl of water, stir well and sieve.

Step 3: Pour the remaining five bowls of water into the pot and bring it to a boil.

Step 4: Slowly pour the starch paste into the boiling water pot, stirring while pouring. When the starch paste boils and bubbles, turn to low heat. Continue stirring until the batter is transparent.

Step 5: Put the prepared starch paste into a fresh-keeping box.

Step 6: After cooling, put it in the refrigerator for 2 hours.

Step 7: Soak peanuts in boiling water for ten minutes to facilitate peeling.

Step 8: Put the peeled peanuts into the pot and fry them until golden brown.

Step 9: Crush peanuts for later use.

Step 10: mince garlic, and chop coriander and shallot for later use. Mix a bowl of juice with soy sauce, balsamic vinegar, salt, chicken essence, sugar, Chili oil and sesame oil for later use.

Step 11: Cut the solidified bean jelly into strips, then sprinkle with minced garlic and pour with bowl juice. Sprinkle with chopped peanuts, Laoganma Douchi, coriander and chives.

Tips

1, mung bean starch can be bought in the supermarket. If you can't buy it, you can use other starch instead.

2. The ratio of water to starch is very important and should be measured in the same bowl.

3. When you pour the starch paste into the pot, you must keep stirring, otherwise it will easily form pimples and affect the taste.

4. The prepared bean jelly is not suitable for long-term storage in the refrigerator, which will affect the taste.

The third way: bean jelly fish fish

This bowl of bean jelly fish tastes refreshing, smooth and memorable. Fish that originally leaked bean jelly needed a special colander. Later, after several tests, I found that it can be done with the most common steamer grate at home, and the effect is not bad, which is very convenient.

Specific production method

Ingredients: pea starch 1 00g, water 600ml, cucumber1root, small red pepper, chives and Chili oil.

Step 1: Pour 100 ml of water into pea starch and mix well, as shown in the figure.

Step 2: Pour the remaining 500 ml of water into the pot, then pour the freshly stirred pea starch paste into the pot, heat it with low heat, and keep stirring while heating.

Step 3: Stir until the starch paste boils and the color becomes more and more transparent. Turn off the heat.

Step 4: Start leaking bean jelly fish while it's hot. Take a big basin and put more cold boiled water into it (the water must be more). Then put a steamer grate on the basin. Next, scoop a spoonful of starch paste and put it on the steamer grate, as shown in the figure.

Step 5: Because the starch paste is thick, it is not easy to leak. So gently press it with a spoon, as shown in the figure. Repeat this step and leak all the starch paste in the pot into jelly fish.

Step 6: As shown in the figure, the bean jelly fish leaks well, and then let it stand in the water for 30 minutes. Change the water several times during this period, so that the bean jelly fish will be more slippery and delicious. )

Step 7: At this time, start preparing ingredients. Shred cucumber, mince shallot and cut small red pepper, as shown in the figure.

Step 8: Take an empty bowl, add 1 spoon of light soy sauce, 4 tablespoons of vinegar, 1 spoon of salt, 1 spoon of sugar and half a bowl of boiled water in turn, and then stir well to make the juice.

Step 9: Take an empty bowl, fill it with some juice and Chili oil, then put the bean jelly fish into the bowl, add some shredded cucumber, minced chives and small red pepper, and finally pour a few drops of sesame oil, and serve.

Method for make bean jelly and step 3 raw materials: starch and wat.

Practice steps:

Step 1, pour 1 bowl of starch into a larger container.

Step 2: Pour 1 bowl of clean water.

Step 3, stir evenly.

Step 4, repeatedly sieving for several times, filtering out impurities and pouring into the pot.

Step 5, add 4 bowls of water into the starch bowl.

Step 6, stir while boiling over medium heat.

Step 7, the starch paste will become thicker and thicker, so be sure to keep stirring.

Step 8: Turn off the heat when the starch paste becomes transparent.

Step 9, pouring into a container, naturally cooling and solidifying.

Step 10, take out the cooled bean jelly in reverse.