Colorful jelly fish

Prepare spinach and red amaranth, pick and wash them

Boil half a pot of water and blanch the spinach

Put it into a blender, add a little water and stir into a paste

Boil amaranth directly until the soup turns red

Sieve the spinach paste twice to obtain green vegetable juice. Strain the blanched red amaranth juice and set aside

Do the red color first. Add amaranth juice to an appropriate amount of water (900 grams in total), pour it into a small pot and bring to a boil

Add water (180g) to the bowl, then add pea starch (100g) and mix well

Bring the amaranth juice to a boil, reduce the heat to low, pour the evenly stirred pea starch paste into the pot, and stir quickly

Cook over low heat until translucent and then turn off the heat

Fill a clean pot with half a pot of purified water, use a colander to press the prepared jelly paste into the pot through the hole of the colander

Use the same method to make green jelly with spinach juice

As well as pink jelly with amaranth juice and original white jelly

Use a slotted spoon to scoop up the jelly, add a little water to the plate, add seasonings, mix well and serve.

Mix as you go, otherwise it will become mushy if left for a long time

Overview