Homemade hot and sour jelly

Overview

As the weather gets hotter, jelly has become one of the dishes often eaten at home. When I bought jelly in the past, because I was afraid it would be dirty, I would always thinly cut off a few noodles before making it. I always felt it was a bit of a waste. Later, I learned how to make jelly and never bought it again. It tastes very safe, the texture and taste are also very good, it is appetizing and goes well with meals! Moreover, mung beans have the effects of clearing away heat and detoxifying, so they are most suitable for consumption in summer. Those who like it can try it.

Tags

• staple food
• home cooking
• clear water
• june fresh soy sauce
• mung bean starch
• sesame oil
• sichuan pepper oil
• spicy oil
• sugar
• vinegar
• chopped green onion
• crushed peanuts
• minced garlic
• salt

Ingredients

Steps

1. 1 Prepare mung bean starch

   

2. 2 Add 100g of water (within the amount) and mix the mung bean starch thoroughly

   

3. 3 Pour the remaining 350g of water into the pot and bring to a boil

   

4. 4 After the water boils, slowly pour in the well-stirred starch water and turn to medium-low heat

   

5. 5 Use chopsticks to stir continuously in one direction until it becomes transparent and thick

   

6. 6 Turn off the heat, pour into a container and let cool to form

   

7. 7 After cooling, place it upside down on a deli chopping board and tap the bottom of the container to release it

   

8. 8 Cut the jelly into strips (do not cut too thin)

   

9. 9 Cut and put into a bowl

   

10. 10 Take a small bowl and add minced garlic

    

11. 11 June fresh, vinegar, sugar, salt

    

12. 12 Stir the seasonings in the small bowl evenly and pour into the jelly

    

13. 13 Crush the fried peanuts into large particles and sprinkle them on the jelly, then pour in sesame oil and Sichuan pepper oil

    

14. 14 Finally add the spicy oil and sprinkle with chopped green onion

    

15. 15 Serve, mix well before eating and enjoy