Spinach jelly

Overview

In the summer of my childhood, cicadas were chirping non-stop, fireflies were flying at night, and I ate jelly and enjoyed the coolness in the yard... These were the happiest childhood memories. Cantonese jelly is generally eaten in summer, including black jelly and white jelly. The main ingredients are Guangdong's jelly grass (immortal grass), arrowroot starch, rice, and starch. They are processed into powder and blended in a certain proportion.

Tags

• cold dishes
• home cooking
• summer recipes
• dinner
• students
• clear water
• honey
• spinach
• white jelly powder
• white sugar

Ingredients

Steps

1. 1 Wash spinach and drain;

   

2. 2 Juice and filter spinach; PS: 600 grams of spinach can squeeze about 500 grams of spinach juice

   

3. 3 Take out 100 grams of instant white jelly powder and 500 grams of spinach juice;

   

4. 4 Mix spinach juice and white jelly powder into a paste, stir until there is no core;

   

5. 5 Pour 1800 grams of water into a pot and boil;

   

6. 6 Pour the spinach white jelly paste into the pot;

   

7. 7 Bring to a boil while stirring, then cook for 1 minute;

   

8. 8 Filter again and pour into the crisper; PS: It is recommended to use glass and ceramic crisper;

   

9. 9 After cooling, cover and refrigerate;

   

10. 10 When eating, take it out and turn it upside down;

    

11. 11 Use a wooden/bamboo knife or ceramic knife to cut into small cubes, add seasonings and mix well