〖Sweet potato hot and sour jelly〗-----Teach you the detailed method of homemade jelly without additives
Overview
Last time I made northern Sichuan jelly, a friend asked if I could make it with sweet potato starch. Today I will use sweet potato starch to make jelly. The weather is getting hotter and hotter. I like to eat fresh and refreshing jelly. I am worried that the jelly sold outside is unhygienic. Besides, there are often reports that foreign jelly is not hygienic. The jelly sold in noodles has gelatin added, so I never dare to buy it from outside. Yesterday I went to the supermarket to buy sweet potato starch. I quickly called my fat mother to ask for advice on the ratio of sweet potato starch to water. Otherwise, I was afraid that I would add too much. So I learned how to make it now, and it was successful again.
Tags
Ingredients
Steps
-
Water: sweet potato starch = 4:1, use 150CC water to dissolve the sweet potato starch into granule-free water starch.
-
Pour the melted water starch into the pot, add 450CC water, mix well, then put on the fire and simmer over low heat. (Be sure to stir constantly to avoid burning the pot)
-
Cook until the starch becomes thick and all changes color.
-
Pour the cooked starch paste into a container, let it cool and put it in the refrigerator.
-
After cooling and shaping, take it out and cut it into any shape such as thin strips or small pieces with a knife or spatula.
-
Transfer to a plate and set aside.
-
Chop onion and garlic into mince and set aside
-
Put an appropriate amount of oil in the pot, add minced garlic and stir-fry until garlic smells, turn off the heat,
-
Pour into the bowl with green onions, add cold vinegar, light soy sauce, salt, sugar, chicken essence, chili oil, and pepper noodles and mix evenly.
