Preparation method and formula of bean jelly

1

First, prepare starch and water in the ratio of powder to water, 1:5. This ratio will be hard, and you can like tender ones 1:6.

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2

Take a large bowl, weigh out a portion of water (200 grams of powder is 200 grams of water), and pour the powder into the water.

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three

Prepare starch water.

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four

Boil the remaining water in the pot and slowly pour in the starch water (remember to add it slowly, stir quickly and turn off the heat).

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five

After stirring evenly, turn to medium heat and continue cooking for about 5 minutes. At this time, the resistance of the slurry becomes larger and becomes transparent. You can turn off the fire now.

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When it is cooked, pour it into a large oiled plate and let it cool. This curing process takes about 3 to 4 hours.

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At this time, to make cold sauce, first heat the rapeseed oil.

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Put the heated oil into a waterless bowl, cool for one minute, and add the Chili noodles three times.

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Adding peppers in batches will make them taste better.

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Finally, sprinkle a proper amount of white sesame seeds, and then add soy sauce, aged vinegar and sugar on this basis.

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When the bean jelly is cooled for a long time, the whole bean jelly will fall off with the backward buckle and duang.

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Scrape off the bean jelly with a scraper, or directly cut it into long strips or thick slices with a knife.

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Put shredded cucumber under the plate and spread bean jelly.

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Spread with shredded cucumber, garlic, Chili rings and coriander.

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Pour in the prepared sauce.

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