Homemade hot and sour jelly(zi zhi suan la liang fen )

Homemade hot and sour jelly

Introduction:

"As the weather gets hotter, cold powder becomes one of the dishes often eaten at home. I used to buy cold powder, because I'm afraid it's not clean. Before I do it, I always cut off a few thin noodles. I always think it's a waste. Later, I learned how to make jelly, and I never bought it again. I feel at ease when I eat it. The taste and taste are also very good. It's appetizing and delicious! And mung bean has the effect of clearing away heat and detoxification. It's the most suitable to eat in summer. If you like, you can try it. "

Production steps:

Step 1: prepare mung bean starch

Step 2: mix up mung bean starch with 100g water

Step 3: pour the remaining 350g water into the pot and bring to a boil

Step 4: after boiling water, slowly pour in the starch water mixed evenly, and heat it over low heat

Step 5: stir continuously with chopsticks in one direction from side to side until transparent and sticky

Step 6: turn off the fire and pour into the container to cool

Step 7: put it on the cooked food chopping board after cooling, and pat the bottom of the container to demould it

Step 8: cut the jelly into strips (not too thin)

Step 9: cut and put into a bowl

Step 10: take a small bowl and put in minced garlic

Step 11: June fresh, vinegar, sugar, salt

Step 12: stir the seasoning in a small bowl and pour into the jelly

Step 13: roll the fried peanuts into large particles and sprinkle them on the jelly, then pour in sesame oil and pepper oil

Step 14: add spicy oil and sprinkle with scallions

Step 15: serve and mix well before eating

Materials required:

Mung bean starch: 50g

Water: 450g

Scallion: right amount

Minced garlic: right amount

Peanuts: right amount

Salt: right amount

Vinegar: right amount

June fresh soy sauce: right amount

Sesame oil: right amount

Pepper oil: a little

Spicy oil: right amount

Sugar: a little

Note: in the preparation of cold powder, the fire must not be too big, otherwise it is not easy to mix oil, pepper can be added or subtracted according to their own taste

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Zi Zhi Suan La Liang Fen