Homemade hot and sour jelly

Homemade hot and sour jelly

Introduction:

"I bought two catties of pea starch by the way when I bought peeled peas and mung beans online last time. Recently, the hot weather is most suitable for eating this cool and refreshing, sour and spicy appetizer. The chili oil boiled by myself is super spicy. I haven't found a place to match it all the time. Today I found a partner. "

Production steps:

Step 1: weigh the pea starch and water.

Step 2: Boil the water on the cooker.

Step 3: pour pea starch into 180 grams of water and stir well with a manual egg beater.

Step 4: starch is easy to precipitate, so stir well after boiling.

Step 5: turn down the heat after boiling the water in the pot, slowly pour the starch paste into the pot and keep stirring

Step 6: after pouring the batter, continue to stir over low heat.

Step 7: until the jelly is translucent and has boiling bubbles, you can leave the fire.

Step 8: pour it into a square container while it is hot, and sit in cold water or ice water until it solidifies. About 2-3 hours.

Step 9: set pea jelly.

Step 10: shake the cold powder basin and turn it upside down on the cutting board covered with plastic film.

Step 11: pour the sauce into a small bowl and mix well.

Materials required:

Pea starch: 100g

Water: 900g (in pot)

Shallot: one

Garlic: a slice

Fresh shellfish sauce: 1 teaspoon

Vinegar: 1 teaspoon

Sesame oil: a few drops

Sesame paste: 1 teaspoon

Homemade chili oil: right amount

Note: pay attention to the water to change the small fire. Cool the prepared jelly thoroughly. I was in a hurry to eat something at noon in the morning, so I put two ice bags in the pool to speed up the cooling. It can also be refrigerated when it is not hot. The jelly will be starched quickly when it is dipped in the sauce, so mix as much as you eat.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: hot and sour