Jadeite jelly

Jadeite jelly

Introduction:

"In summer, everyone in my family likes to eat" mung bean jelly ". I often make this cold dish for them, and many of my friends also like to eat it. On the one hand, the jelly is smooth and delicious; on the other hand, I often change some ways to make everyone's appetite open, ha ha! My younger sisters often bring some classmates home to taste my mung bean jelly. They say it's a taste. At that time, they still need to fry a few dishes to serve them. In fact, they just come to eat, ha ha! A few days ago, when I was reading at home, my cousin's classmate came to my home. I don't know where she saw the "jade jelly". When chatting with me, she said, "how delicious it is. First, she complimented me with sweet words." elder brother, we all like the food you cook, and we are a little greedy when we think about it. "Then the topic changed. Elder brother, can you make a jade jelly for us today?" It's a common fault of these girls to say sweet words first and then ask for them. They are all very smart. That day, I made this "jade jelly" for them with vegetable juice. Several girls were very happy to eat and said it was delicious! Today, on a whim, I'd like to make this slightly new "jade jelly" again. The main methods are as follows:

Production steps:

Step 1: mung bean starch, salt, water, mustard leaves, shredded carrots, cooked lentils, pepper oil, chili oil, chicken powder, vinegar, fresh soy sauce, sesame sauce.

Step 2: wash the leaves of Chinese kale, put them into the cooking machine, add 200ml of clean water and beat them into pulp.

Step 3: then sift out the coarse residue.

Step 4: put 1g salt into mung bean starch and mix well, then use the beaten vegetable water to boil the starch and mix well.

Step 5: stand for 20 minutes.

Step 6: mix the sauce; first put a little salt in the bowl, then put a little chicken powder and sesame paste into the bowl, scoop two spoonfuls of pepper oil and chili oil, stir sesame paste with oil, and finally put soy sauce and vinegar into the bowl.

Step 7: bring the water in the soup pot to a boil, and then turn the heat down to make the water slightly open above 95 degrees. Put a clean small frying pan into the boiling water and heat it again to preheat.

Step 8: stir the starch slurry after standing for 20 minutes, then scoop a spoonful of the starch slurry into the frying pan and shake it gently.

Step 9: shake well and float the bottom of the frying pan in the boiling water pan to make the boiling water transfer heat through the bottom of the frying pan.

Step 10: when the powder stops flowing, ladle in boiling water immediately to make the powder skin hot. When the powder skin feels transparent, it proves that it is ripe.

Step 11: then take out the frying pan and put it into the cold water basin.

Step 12: peel off the powder with your hands in cold water and finish all the paste in this way.

Step 13: with this amount of powder paste, five 25 cm diameter powder skins can be made for two people to enjoy. After the production, rinse the powder with clean water again, drain the water, and cut it into strips with a knife.

Step 14: code the disc after cutting the powder.

Step 15: put shredded lentils and carrots on top.

Step 16: pour on the mixed juice and serve.

Step 17: mix well when eating.

Materials required:

Mung bean starch: 100g

Salt: 1g

Water: 200ml

Kale leaf: moderate

Shredded carrot: 30g

Cooked shredded lentils: 30g

Zanthoxylum oil: 15g

Chili oil: 10g

Chicken powder: 2G

Vinegar: 15g

Fresh soy sauce: 10g

Sesame paste: 15g

Note: this cold powder features green color, refreshing and pleasant, smooth skin, fresh, sour and spicy. Warm tips: 1. The color of mustard leaf or rape leaf is brighter than that of spinach leaf. These three kinds of vegetables can be made. 2. After the leaves of kale are stirred, the dregs must be filtered out to make the powder more delicate and the color more uniform. If you don't have a cooking machine at home, you can use a small rolling pin to mash the vegetable leaves into mud in a bowl, or you can mash the garlic pot better. If there is no small screen, use gauze to filter the residue. 3. The ratio of dry starch to water or vegetable juice is 100 grams of dry starch and 200 grams of water. In this way, the flour skin is not easy to break. This kind of private summer food "jade jelly" is ready. Eat up can increase vitamins, but also very smooth delicious, with their favorite seasoning, in the hot summer is really a kind of enjoyment, ha ha! For your reference!

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: hot and sour