Spicy pea jelly(shuang kou xiao liang cai xiang la wan dou liang fen )

Spicy pea jelly

Introduction:

"I often make jelly at home, but I haven't taken any pictures. I feel that something too simple is unnecessary. In fact, the simpler it is, the more people like it. It doesn't need too complicated technology. It's really zero failure. In the past, it used to make sweet potato jelly, and its taste was also good. It seems that pea jelly tastes better than sweet potato jelly. So this time, I went to South China seafood market to buy pea starch. There was a shop selling cereals. His family had all kinds of coarse cereals and seasonings. This time, I just tried to ask if there was pea starch. I didn't expect that there was. I was very excited and immediately weighed it Jin, I started to do it when I got home, and the finished product was good. Some people are boiling underwater starch water, my method is cold water into the pot, and then start small fire heating, keep stirring, make the jelly as q-bomb strong, these two methods I have tried, boiling water into the pot, starch water will form a lot of pimples, stir not open, general novice did not do, will be in a hurry, if the cold water into the pot, it will not appear that situation

Production steps:

Step 1: get the ingredients ready

Step 2: 1 bowl of pea starch, mix well with the same amount of water and leave for 5 minutes;

Step 3: put 5 bowls of water into the pot, and pour the starch water into the pot

Step 4: turn on small heat and keep stirring;

Step 5: at this time, the starch water in the pot is translucent and not very viscous

Step 6: keep stirring until transparent, and there are big bubbles in the pot;

Step 7: scoop it up with a spatula, and the jelly paste will continue to chain up, which means it's done

Step 8: put the jelly paste into the fresh-keeping box, cool and refrigerate for 2 hours;

Step 9: fry the peanuts in the pan

Step 10: after cooling, peel and roll with a rolling pin;

Step 11: peel and chop garlic

Step 12: put garlic into a bowl, add vinegar, delicious soy sauce, chili oil, spicy Douchi sauce, sesame oil, sugar, pepper, chicken essence, mix well and set aside;

Step 13: take out the cold preserved jelly and turn it upside down

Step 14: cut into strips (the thickness is decided by yourself);

Step 15: wash cucumber and cut into the same length as pea powder

Step 16: put a layer of pea powder into the bowl;

Step 17: put in the cucumber again

Step 18: add pea powder on top;

The nineteenth step: pour some of the juices in the bowl and put them on the top.

Step 20: Sprinkle with peanuts, then pour the remaining juice on it, and serve it on the table!

Materials required:

Pea starch: 1 bowl

Water: 6 bowls

Cucumber: 1

Minced garlic: right amount

Delicious soy sauce: 1 teaspoon

Vinegar: 2 teaspoons

Spicy Douchi sauce: 2 teaspoons

Homemade chili oil: 2 teaspoons

Sesame oil: 1 teaspoon

Salt: a little

Sugar: 1 teaspoon

Pepper: a little

Chicken essence: a little

Note: Tips: 1, the ratio of starch and water is 1:6, so the taste is the best, 1:5 taste hard, 1:7 some soft. 2. Starch water cold water into the pot, even novices will not fail. 3. Starch paste must be boiled to the pot is transparent, there are big bubbles churning, such a jelly is successful.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: hot and sour

Chinese PinYin : Shuang Kou Xiao Liang Cai Xiang La Wan Dou Liang Fen