Mung bean jelly
Overview
Mung beans have the effect of clearing away heat, detoxifying, relieving summer heat and stimulating appetite. They are a good summer diet suitable for all ages. The jelly made from mung bean starch has a smooth, refreshing and delicious texture. It is a favorite side dish for the whole family on the summer table.
Tags
Ingredients
Steps
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Prepare ingredients. One bowl of mung bean starch and six bowls of water. The ingredients are: 60 grams of peanuts, 10 grams of coriander, 5 grams of chives, 5 grams of garlic, 5 ml of light soy sauce, 10 ml of balsamic vinegar, 1 gram of salt, 2 grams of sugar, 1 gram of chicken essence, a few drops of sesame oil, 2 tablespoons of chili oil, and two tablespoons of Laoganma black bean sauce.
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Mix mung bean starch and a bowl of water, stir well and sift.
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Pour the remaining five bowls of water into the pot and bring to a boil over high heat.
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Slowly pour the starch paste into the boiling water pot, stirring as you pour. After the starch paste boils and bubbles, turn to low heat. Continue stirring until the batter becomes transparent.
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Put the prepared starch paste into a crisper.
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After cooling, place in the refrigerator for 2 hours.
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Soak peanuts in boiling water for ten minutes to facilitate peeling.
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Place the peeled peanuts in a pot and fry over low heat until golden brown.
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Crush the peanuts into pieces and set aside.
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Mince garlic, mince coriander and chives and set aside. Then use light soy sauce, balsamic vinegar, salt, chicken essence, sugar, chili oil, and sesame oil to prepare a bowl of juice and set aside.
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Cut the solidified jelly into strips, then sprinkle with minced garlic and pour over the bowl of juice. Sprinkle with crushed peanuts, Laoganma black bean sauce, coriander, and chives and serve.
