Cucumber juice and pea jelly

Overview

Use cucumber juice instead of water to make pea jelly, which has a bright green appearance and is appetizing. It is paired with self-pickled sour beans, sour ginger, sour clams, chili sauce, etc. It tastes fresh and spicy, cool and smooth. Use the same small bowl as a measuring tool for both pea flour and cucumber juice. Last week, I made cucumber and pea jelly at a ratio of 1:6 (1 bowl of flour, 6 bowls of juice). I felt that the finished product was soft and not tough enough. Today, I made it at a ratio of 1:5 (1 bowl of flour, 5 bowls of juice). The texture is more elastic and delicious, and my family likes it more.

Tags

• snacks
• cold dishes
• home cooking
• summer recipes
• balsamic vinegar
• chili oil
• chili sauce
• cucumber
• cucumber juice + water
• garlic
• light soy sauce
• onions
• pea starch
• pickled beans
• shredded cooked peanuts and sesame seeds
• sour clam head
• sour ginger
• carrot
• salt

Ingredients

Steps

1. 1 Wash the cucumber, put the peeled cucumber into a blender, add appropriate amount of water, beat into juice, filter and set aside.

   

2. 2 Take 1 small bowl and 1 large bowl. Take a bowl of pea starch in a small bowl and pour it into a large bowl.

   

3. 3 Use the same small bowl to hold a bowl of cucumber juice, pour it into a large bowl, mix evenly into starch water, and set aside.

   

4. 4 Use the same small bowl to fill 4 bowls of cucumber juice (cucumber juice + water = 4 bowls of cucumber juice, the amount of cucumber juice does not matter, just add water to fill 4 small bowls) and pour it into the pot.

   

5. 5 Boil the juice in the pot until it is slightly boiled (boiling the juice to a large boil will easily separate the dregs of the cucumber juice from the water. The green dregs of the cucumber juice will float on the surface of the water. After mixing with the starch water, the dregs will be like small black pits mixed in the slurry, affecting the quality of the finished product. Smooth and beautiful, this happened last time I made it), turn to low heat, slowly pour in the prepared starch water, and stir clockwise quickly while pouring to avoid sticking to the pot. Stir until the resistance of the slurry increases, the color is completely transparent, and a large amount of bubbles bubble, then turn off the heat.

   

6. 6 Pour into an oiled container and let cool naturally until the paste solidifies.

   

7. 7 Hold the jelly with your hands, turn it upside down and release it from the mold, making it smooth and bright.

   

8. 8 Cut, the color is uniform, delicate and smooth.

   

9. 9 Cut into long strips or small cubes according to your preference.

   

10. 10 Add cucumber shreds, carrot shreds (blanched), sour beans, sour ginger, sour scallops, chopped green onions, minced garlic, chopped cooked peanuts and sesame seeds, light soy sauce, balsamic vinegar, chili sauce, chili oil, and salt, mix well and serve.

    

11. 11 The color is green, elastic and smooth.

    

12. 12 Fresh, sour and spicy, cool and delicious.