Health benefits
Soy sauce: nourish blood, protect teeth, protect bones
| Pea starch ( 1 cup ) | Water chestnut powder ( 1.5 cups ) |
Clear water ( 3 bowls ) | Salt ( 1/4~1/3 spoon or appropriate amount ) div> |
Sesame oil ( 1 spoon or appropriate amount ) | Laoganma ( 0.5 spoon or appropriate amount ) |
Onion and ginger ( appropriate amount ) | Sesame oil ( 0.5 spoon or appropriate amount ) |
Soy sauce ( 1 spoon or appropriate amount ) | Vinegar ( half a spoon or appropriate amount span> ) |
Oyster sauce ( 0.5 spoon or appropriate amount ) |
How to make water chestnut powder jelly
1. Prepare a non-drying pot, a bowl for eating at home (about 250ml), and a small wine glass for drinking ( About 50ml), ordinary tablespoon
2. Combine three bowls of cold water, 1 cup of pea starch, 1.5 cups of pea starch Pour the water chestnut powder into a non-drying pot and stir evenly until fully dissolved.Do not leave undissolved small particles
3.After fully dissolved and stirred, turn on low heat and stir continuously.It must be on low heat and must be stirred constantly.The low heat is to heat evenly to avoid lumps, and the stirring is to prevent the starch from sinking.
4. It starts to become sticky after about five minutes.Stir constantly, all white Turn off the heat after there are no small spots.The white spots are uncooked starches.It will take about seven or eight minutes to cook them all, and then you can turn off the heat.
5.After turning off the heat, immediately pour the viscous solution into a bowl to cool.It doesn’t matter if the pot is not clean, don’t wash it, leave it in the pot and let it cool down first
6.Here comes the point! Giving full play to our good quality of saving and not wasting, the viscous liquid left in the pot will turn into jelly after it cools down.After adding cold water, you can slowly uncover it and eat it.
7.Cut the cooled jelly and add shredded cucumber, green onions, ginger, salt (can be diluted with a little water), and soy sauce , vinegar, sesame oil, sesame oil, oyster sauce, Laoganma (the Laoganma oil chili I put has peanuts in it, other things can also be used), and you are ready to serve
Tips
Using only water chestnut powder will be a bit soft and difficult to cut., adding pea starch will make the jelly a little harder.The amount is for reference only.If you like it softer, add less; if you like it firmer, add more
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