Hot and sour jelly

Overview

Hot and sour, chewy and smooth, it’s delicious ~ perfect for this season ~

Mix 50 grams of pea starch and 75 grams of water until evenly mixed.
Pour 400 grams of water into the pot. When it reaches 70 degrees, turn to medium-low heat, slowly pour in the pea starch water from the previous step, and stir it into the pot with chopsticks.
When there are big bubbles in the pot, continue to stir with chopsticks for three to four minutes.
After turning off the heat, pour the starch paste in the pot into the crisper, and brush the inside of the crisper with a layer of oil in advance.
Leave it in a cool place to cool and it will solidify into jelly.
Let cool completely and flip it out.
You can cut it into strips or cubes.
Cut the jelly into small pieces and put it on the plate.
I bought ready-made Sichuan jelly seasoning. I took half a bowl of this seasoning and added an appropriate amount of vinegar.
Pour the sauce over the jelly.
Sprinkle with some chopped green onion.
This is ready to eat.