Method for making bean jelly from Yunnan bean powder Method for making bean jelly from peas

1, 500g of dried peas, 20g of minced garlic, 20g of sugar, 30g of vinegar, 5g of soy sauce1and 30g of Chili oil.

2. First, soak 500 grams of dried peas in clear water for one day and night. If the temperature is high, put them in the refrigerator to avoid pickling. After the peas are soaked, put them into a soymilk machine or a cooking machine to make a paste.

3. Wrap the mashed peas in a clean white handkerchief and squeeze out the slurry by hand, so as to filter out the starch in the peas and remove the residue inside. Put the slurry in a big container. Let it stand for more than five hours until the water on it becomes clear. You can pour out the clear water.

4. After the clear water above is poured out, pea starch is deposited at the bottom of the container, scooped up with a shovel, put into a bowl or lunch box, and then dried. So the pea starch is ready. This inexhaustible pea starch is refrigerated in the refrigerator.

5. Take the prepared pea starch 100g, put it in a bowl and mix it with water evenly. Then add 900 grams of water to the pot and bring it to a boil. Then pour the pea starch juice that has just been stirred evenly in the bowl into the pot and stir it back and forth with a spatula.

6. While cooking and stirring, the pea starch gradually becomes sticky in the pot until the pea starch in the pot begins to bubble, that is, to boil. At this time, the pea starch is completely cooked. You can turn off the fire, and then pour the boiled pea powder into a big bowl or lunch box. Cool to normal temperature. Bean jelly is ready.

7. Take the bean jelly out of the container and put it on the chopping block. You can make vermicelli with tools, or you can cut it into small strips with a knife and put it in a bowl. Mixed cold sauce.

8. Add garlic, vinegar, sugar, soy sauce and Chili oil to the bowl, stir well, pour into the bean jelly bowl, and then shred the cucumber and put it into the bowl. Serve.