Sad jelly

Overview

Don’t worry about the jelly bought in the market. You can make good jelly that is crisp and elastic when you make it yourself. Some friends say that they can’t make it. Part of the reason is that the starch is not pure enough, and the ratio of water to powder may not be well controlled. Some people say that they can’t make it well and it has a strange smell. In fact, it may just be because you haven’t cooked it well. If you know these common reasons for failure and pay a little attention when making it yourself, you can make beautiful jelly!

Tags

• snacks
• sichuan cuisine
• summer recipes
• sichuan snacks
• clear water
• mung bean starch
• spicy oil
• green onions

Ingredients

Steps

1. 1 Prepare a bowl of mung bean starch.

   

2. 2 Add a bowl of water and mix well.

   

3. 3 Add five bowls of water to the pot and bring to a boil, then slowly pour in the starch water and stir while pouring. Stir evenly and cook over low heat for ten minutes. Use a shovel to stir frequently during this period.

   

4. 4 Pour the cooked starch paste into a clean mold, and grease the mold in advance to prevent sticking.

   

5. 5 It can be unmolded after refrigerated for four hours. If the weather is cold, you can put it outside directly.

   

6. 6 Cut the jelly into small strips.

   

7. 7 Add some minced garlic to the spicy oil, and you can also add some mature vinegar, light soy sauce, and cooking wine.

   

8. 8 Pour the prepared spicy oil and green onions over the jelly.