Mung bean jelly(lv dou liang fen )

Mung bean jelly

Introduction:

"In the past, every summer in old Beijing, shops sold a large piece of jelly and a kind of water jelly called paiyu. Large pieces of jelly can be bought home and cut into strips to mix, while fish can be mixed directly. Now it's long gone. Instead, it's a kind of cold powder rolled into rolls. It's said that it's made of mung bean. In fact, it doesn't taste good. I suspect it's mixed with other starches, because it's not as strong as the original cold powder. Today, make this traditional Beijing mung bean jelly. After all, the homemade jelly is much cleaner. It won't worry about secondary pollution. The quality of health is fully guaranteed, and it won't make a stomach upset. "

Production steps:

Step 1: main ingredients.

Step 2: pour water into the pot, add 2 grams of salt to boil, boil mung bean starch with appropriate amount of water to form a paste, quickly pour into the boiling water pot, stir evenly.

Step 3: mix well.

Step 4: mix the paste evenly, gelatinize thoroughly, turn off the fire, and pour the thick starch paste into the iron plate while it is hot to cool.

Step 5: after the starch paste is cooled, put it in the refrigerator for 2 hours, then take it out and pour it on the cutting board.

Step 6: cut the solidified mung bean jelly into strips.

Step 7: Sprinkle shredded cucumber and coriander on the plate, and pour in proper amount of fresh soy sauce.

Step 8: then pour the vinegar.

Step 9: appropriate amount of chili oil.

Step 10: Sprinkle with minced garlic and garnish with a few millet peppers.

Step 11: characteristics of cold powder: white color, soft texture, salty and slightly spicy, smooth taste.

Materials required:

Pure mung bean starch: 100g

Fresh pepper: 1

Salt: 2G

Water: 800ml

Chili oil: right amount

Garlic: right amount

Vinegar: moderate

Fresh soy sauce: right amount

Shredded cucumber: right amount

Coriander powder: appropriate amount

Precautions: 1. Take 200ml of water slurry, boil 600ml of water to open salt, 800ml of water is suitable. 2. After the water is boiled, pour in the slurry at one time. Stir quickly until the wet starch is completely gelatinized. Turn off the fire and pour it into the mold, iron plate or bowl while it is hot. 3. To use pure mung bean starch to make the best, sweet potato powder, potato powder can also be, but not as mung bean starch production of cold powder. 4. After the jelly is cooled and chilled, you can mix it at will. Sesame paste, mustard, garlic, chili oil, Chinese prickly ash oil, etc. are OK. As long as you feel delicious, sesame paste must be diluted with cold boiled water.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Lv Dou Liang Fen