Homemade jelly

Homemade jelly

Introduction:

"Liangfen is a special cold dish in Sichuan and Chongqing. The bright red chili oil looks very appetizing and appetizing. However, their home is often much lighter. There are many people selling cold noodles in the market. In the past, they always bought ready-made cold noodles to mix at home. Now, someone has come back with a bag of pea starch, the classic material of cold powder, and put it for a long time. Let's make a cold powder during the cold powder season while the summer is not over and the sun is burning

Production steps:

Step 1: pea starch

Step 2: add 1 / 2 cup of water to the starch,

Step 3: stir into a particle free paste

Step 4: pour the remaining water into the pot and bring to a boil. Add the starch paste while stirring

Step 5: stir until transparent and remove from heat

Step 6: pour into the container and let it cool

Step 7: after cooling, the jelly solidifies naturally

Step 8: deduction

Step 9: slitting

Step 10: load the tray

Step 11: mix the seasonings together, pour on the cold powder, mix well and eat

Materials required:

Peas: 1 / 2 cup

Water: 3 cups

Scallion: right amount

Minced ginger and garlic: appropriate amount

Salt: right amount

Laoganma Douchi: right amount

Soy sauce: right amount

MSG: right amount

Chili oil: moderate

Note: cold powder can solidify at room temperature. If you like it cooler, you can also put it in the refrigerator. The cold powder made according to this proportion is slightly chewy. If you like it tender and smooth, you can increase the amount of water.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: slightly spicy