Homemade hot and sour jelly (potato powder)

Overview

The weather is hot! I started making jelly. Generally, everyone likes to use pea flour and mung bean flour because the jelly made from that flour is more palatable and crispy, and the production process is easier to master. But I prefer to use our local potato flour to make jelly. Although the jelly made from potato flour itself is a bit sticky, the production process is difficult to master, and the taste is not as sharp as pea jelly, but it tastes more fragrant.

Tags

• cold dishes
• cucumber shreds
• homemade hot and sour sauce
• potato cornstarch
• tahini
• water

Ingredients

Steps

1. 1 Prepare potato starch and water

   

2. 2 Mix 100 grams of starch + 100 grams of water. PS I added this separately and did not include it in the ingredient list

   

3. 3 Pour 500-600 grams of water into the pot and heat it

   

4. 4 When the water is hot, pour in the starch paste. There is no need to boil the warm water at about 60 to 70 degrees Celsius

   

5. 5 Turn on low heat and stir continuously with a spoon until the starch paste becomes thick and transparent

   

6. 6 Pour into a bowl and let cool naturally to solidify (more than 4 hours)

   

7. 7 The finished product is also Q-blastic

   

8. 8 Cut into strips and place on a plate

   

9. 9 Prepare sesame paste

   

10. 10 Put appropriate amount of chopped chives, red pepper, minced garlic, appropriate amount of salt in a bowl and mix well

    

11. 11 Pour a little for a very fresh taste

    

12. 12 Add more aged vinegar or other vinegars, but personally I think the aged vinegar we have here is more delicious

    

13. 13 Put some fried rattan pepper oil or Sichuan pepper oil

    

14. 14 Finally, pour in the sesame oil and mix well to make a spicy and sour sauce

    

15. 15 Pour the prepared hot and sour sauce and sesame sauce over the jelly

    

16. 16 Sprinkle some cucumber shreds and enjoy!