Homemade jelly(qing song zi zhi liang fen )

Homemade jelly

Introduction:

"It's getting cold, but it's getting warm again. Just when my mother-in-law came, I could concentrate on cooking for a few days. Yesterday, I made soybean milk, and there was corn starch left at home, so I made bean milk jelly. Bean milk jelly is not as transparent as clear water jelly, but it tastes very good. Soft, tender, and words are superfluous. You can only feel it with a sense tube. "

Production steps:

Step 1: use only soybean milk after filtration.

Step 2: corn starch

Step 3: 2 tbsp corn starch, 12 tbsp soybean milk, 1:6 mix well.

Step 4: preheat the frying pan, pour in the mixed liquid and stir slowly over low heat.

Step 5: after about five or six minutes, the liquid becomes sticky.

Step 6: pour it into the basin and place it for half a day (at least 6 hours).

Step 7: air and pour out.

Step 8: cut into your favorite shape and serve.

Step 9: mix garlic sprouts, pepper, vinegar, soy sauce, salt, sesame oil and pour on them.

Step 10: make a good jelly.

Materials required:

Soymilk: 6

Corn starch: 1

Red pepper: right amount

Garlic seedling: appropriate amount

Vinegar: right amount

White Sesame: right amount

Note: 1: the ratio of soybean milk and corn starch is 1:6, according to the same spoon. 2: Pour in the pot, be sure to stir slowly over low heat. If you use high heat, the cold powder is not ripe. 3: The juice can be mixed according to your preference. 4: It's better to air the cold powder for more than 6 hours, and it will rot when you are responsible for cutting it. 5: When cutting jelly, wash some cold water on the knife. It doesn't stick to the knife. The shape is perfect.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Qing Song Zi Zhi Liang Fen