Sweet potato jelly(hong shu liang fen )

Sweet potato jelly

Introduction:

"It's getting hotter and hotter. I really want to eat cold powder. But now I dare not buy these processed foods outside. All of them are problematic. In addition to food, vegetables, meat and eggs and other things that can't be produced by themselves, DIY is more comfortable at home. Making jelly is actually very simple, the key is starch. Whatever you choose, purity is the most important thing. Like sweet potato and potato starch, to be granular is good. I used to use the sweet potato starch bought in the supermarket to make jelly, but the result was a bowl of paste. This time I bought it in the countryside. The quality is very good, and it's very successful. "

Production steps:

Step 1: granular sweet potato starch.

Step 2: mix sweet potato starch and water in a ratio of 1:4 to 1:5.

Step 3: after mixing well, filter out the impurities.

Step 4: put the starch liquid on the stove, boil it over low heat and keep stirring.

Step 5: turn off the fire immediately after the transparent gel is completely formed.

Step 6: put it in the container, cool it in the air, cover it well and refrigerate it for more than two hours.

Step 7: put the cold preserved jelly on the cutting board.

Step 8: cut into strips.

Step 9: put it on the plate. Put shredded cucumber, minced garlic and seasoning on top and mix well.

Materials required:

Sweet potato starch: 100g

Water: 450g

Cucumber: moderate

Garlic: right amount

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Chili oil: right amount

Note: 1. Potato starch and bean starch can be used to make jelly. 2. If the cut jelly is too sticky, you can put it in cold water for a while, then take it out immediately and drain the water. This is easier to mix. 3. You can choose your favorite condiment with cold powder. There are many ways.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Hong Shu Liang Fen