Mung bean jelly with peach flavor(tao zi wei lv dou liang fen )

Mung bean jelly with peach flavor

Introduction:

"Mung bean, also known as green bean, is named for its green color. The protein content of mung bean is almost three times that of Japonica rice, and the inorganic salts such as vitamins, calcium, phosphorus and iron are more than japonica rice. Mung bean not only has good edible value, but also has very good medicinal value. Traditional Chinese medicine believes that mung bean is cool and sweet, and has the effects of clearing heat, diuresis and moistening skin. Li Shizhen calls it "the best dish". The cold powder made of mung bean starch is nutritious, delicious and can relieve summer heat. It is the top grade in the summer diet

Production steps:

Step 1: Blood peach (Fig. 1) has bright color, sweet and sour taste, which can replenish qi and blood, nourish yin and generate fluid, and has high nutritional value.

Step 2: split it in two with a fruit knife, and you can see the red flesh like blood. The juice flowing down is also red, strong and penetrating into the heart and spleen (Fig. 2). It should be a good food dye.

Step 3: prepare 30 grams of mung bean starch (Fig. 3).

Step 4: add 50 grams of cold water (Fig. 4).

Step 5: stir evenly to form a slurry (Fig. 5).

Step 6: add 10 grams of sugar (Fig. 6), stir well and set aside.

Step 7: start extracting blood peach juice. If you have a juicer, you can machine it directly. If you don't have a juicer, you can squeeze it by hand. Wash and peel the blood peach and cut it into small pieces (Fig. 7).

Step 8: mash with a rolling pin (Figure 8).

Step 9: filter with a flour sieve (Fig. 9).

Step 10: the peach juice is thick with delicate pulp (FIG. 10).

Step 11: pour 110 grams of peach juice into 6 (FIG. 11).

Step 12: stir evenly (Fig. 12).

Step 13: add 150 grams of cold water to the milk pan (Figure 13).

Step 14: heat to boiling over high heat (Figure 14).

Step 15: change the minimum heat, at this time the starch in 12 slightly precipitates, stir again with a small spoon, two or three circles. Stir well and pour it into the pot (FIG. 15). Quickly stir in a circle clockwise on one side. Note that the stirring speed must be fast.

Step 16: until it thickens, there is resistance when drawing the circle, big bubbles come out in the pot, turn off the fire (FIG. 16).

Step 17: pour it into the prepared container while it is hot (FIG. 17), and try to use the open shallow container to dissipate heat quickly. In the picture, the container is shallower than the bowl and deeper than the plate. The diameter of the upper mouth is 13.5cm and the height is 4.5cm.

Step 18: cool and eat. If you want to be cooler, cover the container with plastic film and refrigerate for 1 hour. When taking out, first use the tip of the fruit knife to draw a circle along the edge of the plate, and then add a small amount of cold boiled water (Fig. 18). After shaking slightly, the jelly can be easily reversed (as shown in the figure below).

Step 19: inverted jelly (Figure 19)

Step 20: cut into pieces (Figure 20).

Materials required:

Mung bean starch: 30g

Cold water: 200g

Peach juice: 110g

Fine granulated sugar: 10g

Note: 1, mung bean jelly formula, mung bean starch and water ratio is 1:6, in fact, 1:5-8 are OK, less water out of the jelly is hard, crisp, white more thick, more water is soft, white lighter, higher transparency. 2. You can also pour all the ingredients: cold water, mung bean starch, sugar, peach juice directly into the pot, stir well and then heat it over low heat. Keep stirring during the heating process. The effect is the same as adding starch paste after boiling water, but you feel a little tired without stopping stirring. 3. Cold powder is easy to make and can be eaten as you like. The amount of this formula is very small. It can only make a small plate as shown in Figure 17, which is suitable for novices to learn to make.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tao Zi Wei Lv Dou Liang Fen