Homemade jelly

Overview

In the hot summer, let’s have some cold jelly, it’s refreshing and appetizing...

Prepare the ingredients
First, use about 100 grams of water to mix about 50 grams of mung bean powder and 1 gram of salt until there are no particles
Pour the extra 350 grams of water into the pot and bring to a boil, then slowly add the prepared mung bean liquid, stirring while pouring
When it becomes transparent, continue cooking for about 2 minutes (keep stirring to prevent the bottom from burning)
Prepare a crisper, pour the cooked mung bean powder into the crisper, scrape the surface evenly, and let it cool naturally before shaping
Then chop the green onion, mince the ginger, and press the garlic into a puree and set aside
In a small bowl, add 1 teaspoon of light soy sauce, 1 teaspoon of sugar, minced garlic, minced ginger, 1 teaspoon of chili pepper, half a teaspoon of sesame oil, and half a teaspoon of chicken essence, mix well
Unmold the cold and formed jelly (use a knife to scrape around and it will come out easily. I made 2 portions, one in a round crisper and one in a square one. I forgot to take a picture of the square one)

$Homemade jelly step 8$
Then use this jelly plane, dip it in a little water and peel out the vermicelli layer by layer, crystal clear... (If you don’t have this kind of plane, you can also shred potatoes at home, or cut them into small cubes)
Place on a plate, top with the prepared sauce and mix evenly
Refreshing, so fragrant...
Finished product pictures