Matcha jelly(mo cha liang fen )

Matcha jelly

Introduction:

"Guangxi jelly is made of jelly pectin, seaweed polysaccharide and high-quality glucose. Its taste is smooth, with special texture, chewiness and unique natural aroma. Jelly pectin can not only clear away heat and dampness, cool blood and relieve summer heat, but also beautify and beautify, cool and detoxify. It has curative effect on arthritis, hypertension, diabetes, heatstroke and cold. It is rich in pectin and fiber. The jelly made from white jelly is transparent, crystal clear, refreshing and delicious. It can be made into jelly with various colors and flavors by adding juice, fruit, Matcha powder, coconut juice or vegetable juice. Black jelly can be made into shaoxiancao with fruit, milk and bean juice, or it can be made with local tropical fruit, honey or condensed milk, lemon juice, sour and sweet fruit jelly was born. This time I used white jelly, mixed with Matcha powder and cooked together, which makes people feel cool. With the addition of watermelon, the taste is more satisfied. That touch of summer green, let a person taste, can't bear to leave again.... "

Production steps:

Step 1: 100g Guangxi white jelly powder, appropriate amount of sugar and Matcha powder

Step 2: pour 100g white jelly into a bowl

Step 3: add appropriate amount of sugar

Step 4: add appropriate amount of Matcha powder

Step 5: mix the raw materials well

Step 6: add 200ml cold water

Step 7: after adding water, stir the jelly into a paste without particles

Step 8: Boil the remaining 800ml of water, pour in the pasty jelly prepared above, and stir the slurry evenly while pouring in the boiling water until the slurry is heated again until boiling

The ninth step: after the fire, there will be a little foam on the surface.

Step 10: pour the boiled jelly into a clean container

Step 11: let it cool naturally into a paste

Step 12: cut the cooled Matcha powder into small pieces with a fruit knife, and then add fruit when eating (the flavor is better after refrigerated in the refrigerator)

Materials required:

Guangxi white jelly: 100g

Sugar: right amount

Matcha powder: right amount

Fruit: moderate

Water: 1000ml

Points for attention: 1. The foam on the surface of cooked jelly can be sucked out with paper towels. The effect is the same as that of a spoon. 2. Pour the paste into the boiling water, and remember to stir the slurry evenly on the side. In order to prevent the paste from cooking 3, stirring the dishes must be clockwise, so that the texture of the jelly will be more delicate.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Mo Cha Liang Fen