Homemade jelly

Overview

The jelly can be made with mung bean starch, broad bean starch, or pea starch. I have never made other starches, so I don’t know if they are reliable. I used broad bean starch. I used one-third of the amount of ordinary drinking water, and added cucumber shreds to make up a plate.

Tags

• private kitchen
• old man
• fast food
• broad bean starch
• coriander
• cucumber shreds
• light soy sauce
• old vinegar
• red oil
• tahini
• white sugar
• minced garlic
• salt
• water

Ingredients

Steps

1. 1 Soak the starch in a portion of water and mix well, then let it sit for 30 minutes

   

2. 2 Pour the remaining 4 parts of water into the pot. Boil

   

3. 3 The soaked starch needs to be stirred again before adding it to the pot. At this time, turn to low heat and pour into the pot of boiling water. Stir continuously with chopsticks in circles without stopping.

   

4. 4 Stir until the edges of the starch paste are transparent, stir for another minute, and turn off the heat. Cool and set aside

   

5. 5 This is the cooled jelly cut into thin strips

   

6. 6 Smash the garlic into fine pieces. Light soy sauce, vinegar, salt, sugar, MSG, a little cold water, pour into a small bowl

   

7. 7 Add the minced garlic and sesame paste, stir well, and let stand for 5 minutes to fully incorporate.

   

8. 8 The red oil that is essential for mixing jelly cannot be omitted. Adding more will make the taste better. The simplest method is to heat the oil, put the crushed chili pepper or chili powder into a bowl, and wait until the oil temperature is about 80 degrees, then add it to the bowl.

   

9. 9 Grate the cucumber into shreds and top with the mixed seasoning red oil.