Rouge jelly

Rouge jelly

Introduction:

"Jelly is tender and pure white. What kind of natural color of vegetable can make it change color? I just bought amaranth today. Let's make a lovely pink jelly. "

Production steps:

Step 1: remove the old pole of amaranth and wash the top or leaves.

Step 2: blanch the water in the pan, add a little oil and salt.

Step 3: blanch the amaranth and take it out.

Step 4: filter the amaranth soup and set aside.

Step 5: prepare a bowl of bean powder.

Step 6: take a bowl and pour out half of the pea powder.

Step 7: add about 40g water to make a slurry.

Step 8: pour the amaranth juice into the pot and bring to a boil.

Step 9: add pea powder, stir well and bring to a boil.

Step 10: pour the cold powder into a bowl and set it.

Step 11: when it's cool, pour the bottom of the bowl and take out the cold powder

Step 12: take out a piece, cut it into pieces and pour the juice on it.

Materials required:

Pea powder: 100g

Amaranth: 500g

Ginger: right amount

Garlic: right amount

Scallion: right amount

Chili oil: half a teaspoon

Zanthoxylum oil: a few drops

Sesame oil: a few drops

Sugar: half a teaspoon

MSG: half a teaspoon

Salt: 1 / 3 spoon

Note: sauce can be prepared with chili oil, zanthoxylum oil, sesame oil, vinegar, sugar, monosodium glutamate, garlic, chive, salt or soy sauce.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy