Bright jelly(yan li liang fen kuai )

Bright jelly

Introduction:

"The soup of purple amaranth always feels so beautiful. I've loved this dish since I was a child. Summer is the mature season of amaranth. The vitamin C content of amaranth ranks first in green vegetables. It is rich in calcium, phosphorus, iron and other nutrients, and does not contain oxalic acid. The calcium and iron contained in amaranth can be easily absorbed and utilized after entering the human body, and can also promote the growth and development of children. Today, we use the beautiful color of purple amaranth to make such a home baby's dessert. The special color and sweet taste are loved by children

Production steps:

Step 1: amaranth juice production steps: amaranth root, wash standby

Step 2: heat the pot with proper amount of water, pour the amaranth in and heat it slightly

Step 3: put a proper amount of cold water in the basin, pick up the cooked amaranth and put it in the cold water

Step 4: knead and Chuai with hands continuously, a lot of red juice will come out. (this red water is what we need)

Step 5: weigh 40g mung bean starch and 240g amaranth water

Step 6: ladle a large spoon from 240g of amaranth juice into the starch bowl, and mix the starch with chopsticks to melt

Step 7: then pour the starch water back into the rest of the amaranth juice

Step 8: mix well, pour into the pot and bring to a low heat

Step 9: while heating again, constantly draw a circle and stir

Step 10: become thick paste, turn off the fire, pour into the container, cool and then form

Step 11: take out the jelly and cut it into cubes

Step 12: take a small bowl, add the right amount of milk, condensed milk and honey, mix well

Step 13: finally, pour on the prepared milk and you can eat it

Materials required:

Mung bean starch: 40g

Amaranth water: 240g

Condensed milk: right amount

Milk: moderate

Honey: right amount

Note: 1. Open a small fire, and be sure to stir while heating, otherwise it will stick to the pot. 2. If you don't use amaranth water, you can use juice to make it easier. 3. Use fresh mung bean starch, that is, semi dry state. The ratio of powder to water is 1:6

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: sweet

Chinese PinYin : Yan Li Liang Fen Kuai