Homemade healthy and delicious mung bean jelly(zi zhi jian kang mei wei de lv dou liang fen )

Homemade healthy and delicious mung bean jelly

Introduction:

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Production steps:

Step 1: prepare a waterless and clean plate, pour a little oil, wipe evenly with a brush, and set aside;

Step 2: pour three cups of water into a small pot and bring to a boil on the fire;

Step 3: prepare a cup of mung bean starch and a cup of water

Step 4: pour a cup of mung bean starch into the bowl, and then pour in a cup of water, stir evenly with a spoon, no pimples;

Step 5: after the water is boiled, slowly pour the batter into the pot. Don't pour it all at once. Stir with a spoon while pouring. The white batter will gradually become transparent;

Step 6: the batter becomes thick and bubbles, continue to stir for about one minute;

Step 7: pour it into the greased plate, smooth the surface with a spoon, cool it, or put it in a cold basin to cool it;

Step 8: after cooling, the batter has hardened and turned into a slightly transparent white;

Step 9: put the jelly upside down on the chopping board;

Step 10: cut into your favorite shape with a screw (special tool) or knife;

Step 11: put shredded cucumber and Clover buds on the jelly;

Step 12: put mashed garlic, sesame paste, soy sauce, rice vinegar, a small amount of sugar, and a spoonful of oyster sauce into a small bowl, and stir with a spoon until the sesame paste is completely melted. If you like spicy food, you can put in spicy oil and pour it on the cut cold powder; mix the seasoning well when eating;

Materials required:

Mung bean starch: one cup (90g)

Clear water: 4 cups (360g)

Shredded cucumber: right amount

Clover bud: appropriate amount

Rice vinegar: right amount

Sesame paste: 1 tablespoon

Soy sauce: moderate

Sugar: small amount

Oyster sauce: 1 teaspoon

Mashed garlic: right amount

Precautions: you can make your own cold powder and eat it safely. When you are in the cold, you should eat less spicy food, especially hot and humid food. You should pay more attention to avoid aggravating hot and humid food. The proportion of flour and water is not fixed. If you like soft, you can use the proportion of flour: water = 1:5. If you like hard, you can use the proportion of flour: water = 1:3 or 3.5. Mung bean starch can be purchased from supermarkets, farmers' markets or Taobao. I didn't find it in supermarkets, but I finally bought it in farmers' markets.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: garlic

Chinese PinYin : Zi Zhi Jian Kang Mei Wei De Lv Dou Liang Fen