What are the ways to make jelly?

1. Mung bean jelly

Ingredients: one bowl of mung bean starch and six bowls of water. The ingredients include: 60 grams of peanuts, 10 grams of coriander, 5 grams of shallots, 5 grams of garlic, 5 ml of light soy sauce, 10 ml of balsamic vinegar, 1 gram of salt, 2 grams of sugar, 1 gram of chicken essence, a few drops of sesame oil, and chili oil. 2 spoons, two spoons of Laoganma black bean sauce.

Mix mung bean starch and a bowl of water, stir well and sift.

Pour the remaining five bowls of water into the pot and bring to a boil over high heat.

Slowly pour the starch paste into the boiling water pot, stirring while pouring. After the starch paste boils and bubbles, turn to low heat. Continue stirring until the batter becomes transparent.

Put the prepared starch paste into a crisper.

After cooling, place it in the refrigerator for 2 hours.

Soak peanuts in boiling water for ten minutes to facilitate peeling.

Put the peeled peanuts into a pot and fry over low heat until golden brown.

Crush the peanuts into pieces and set aside.

Mince the garlic, chop the coriander and chives and set aside. Then use light soy sauce, balsamic vinegar, salt, chicken essence, sugar, chili oil, and sesame oil to prepare a bowl of juice and set aside.

Cut the solidified jelly into strips, then sprinkle with minced garlic and pour on the bowl of juice. Sprinkle with chopped peanuts, Laoganma black bean, coriander, and chives and serve.

2. Fish jelly

Ingredients: 100 grams of pea starch, 800 ml of water, 1 cucumber, appropriate amount of small red pepper, appropriate amount of chives, and appropriate amount of chili oil.

Pour 100 ml of water into the pea starch and stir evenly.

Pour the remaining 700 ml of water into the pot, then pour the newly stirred pea starch paste into the pot, heat over low heat, and stir constantly while heating.

Stir until the starch paste boils and turn off the heat when the color becomes more and more transparent.

While hot, start to cool the fish. Take a large basin and put some more cold boiled water into the basin (the amount of water must be more). Then place a steamer grate on the basin. Next, scoop a spoonful of starch paste and place it on the steamer grate.

Because the starch paste is relatively thick, it is not easy to leak. So press it gently with a spoon. Repeat these steps until all the starch paste in the pot is drained into jelly fish.

When the jelly fish is well drained, let it sit in the water for 30 minutes.

At this time, start preparing the ingredients. Shred the cucumber, mince the chives, and cut the red pepper into sections.

Take an empty bowl, add 1 spoon of light soy sauce, 4 spoons of vinegar, 1 spoon of salt, 1 spoon of sugar, and half a bowl of cold boiled water, then stir evenly and the sauce is ready.

Take an empty bowl, fill it with some sauce and chili oil, then put the jelly fish in water into the bowl, then add some cucumber shreds, minced chives, small red peppers, and finally pour on A few drops of sesame oil and it's ready to serve.

3. Home-cooked Sichuan flavored jelly

Ingredients: 100 grams of pea starch, 700 ml of water.

Pour 100 ml of water into the pea starch and mix evenly.

Pour the remaining 600 ml of water into the pot and heat it.

Slowly pour the starch paste into the pot, stirring as you pour.

After the starch paste boils, turn to low heat and continue stirring until the batter is transparent and begins to bubble.

Pour the prepared starch paste into the mold (either a basin or a bowl), and then let it cool.

Start preparing ingredients. Take four or five cloves of garlic, peel them, add half a spoonful of salt and mash them into a puree, then put them in a bowl, then pour 30 ml of water to make garlic juice and set aside.

Pour a little oil into the pot. When the oil is hot, add 1 tablespoon of black bean paste and stir-fry until fragrant. Then add 1 tablespoon of minced Pixian bean paste and stir-fry until the red oil appears. Add 1 tablespoon more. Stir-fry the pepper powder evenly, then turn off the heat and remove the sauce from the pot and set aside.

Put the peanuts into the preheated oven and bake at 180 degrees for 15 minutes. Then peel and grind the peanuts into pieces and set aside.

Take an empty bowl, add 2 spoons of vinegar, 1 spoon of light soy sauce, half a spoon of sugar, a little chicken essence, and a little sesame oil to make a sauce and set aside. All the ingredients are ready, including garlic juice, sauce, sauce, crushed peanuts, small red pepper segments, and chili oil.

Take out the jelly and cut it into strips.

Take a large bowl, put in the cut jelly noodles, then add all the ingredients one by one, and finally sprinkle with a little chopped chives and serve.