Homemade jelly

Overview

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Tags

• cold dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• dinner with friends
• summer recipes
• lunch
• clear water
• mung bean starch
• sauce

Ingredients

Steps

1. 1 100g mung bean starch.

   

2. 2 Add 100 grams of water and stir evenly.

   

3. 3 Put 600 grams of water in the pot and bring to a boil. Slowly add mung bean starch and stir while adding it. After all is added, the starch paste in the pot will become very sticky. At this time, stir quickly for about 1-2 minutes to allow the starch paste to heat evenly. If the starch paste is not completely heated until cooked, the jelly will not taste as chewy.

   

4. 4 Then pour the heated starch paste into the container. It can be refrigerated or solidified at room temperature.

   

5. 5 Prepare a bowl of sauce with 1 spoon of sesame oil, 1 spoon of mature vinegar, half a spoon of sugar, 1 spoon of salt, 1 spoon of light soy sauce, 1 spoon of Laoganma sauce, a little shredded ginger and chives. If you don’t like Laoganma sauce, you can also add chili oil, or not add chili oil. When making cold dishes, adding a little sugar will make them especially fresh.

   

6. 6 Pour the sauce over the jelly.