Mung bean jelly-You Are Foodie

By Fitzgerald
31

Mung bean jelly

Mung bean has the effect of clearing away heat and toxin, relieving summer heat and appetizing. It is a good summer food for all ages. The jelly made of mung bean starch tastes smooth, cool and palatable. It is a favorite dish of the whole family on the table in summer.

Main Ingredients

Green bean starch A bowl

Auxiliary Ingredients

water Six bowls

1、 Mung bean starch is available in supermarkets. If you can't buy it, you can use other starch instead.2、 The ratio of water to starch is important. Use the same bowl to measure.3、 When you pour starch paste into the pot, you must stir it constantly. Otherwise, it is easy to form pimples and affect the taste.4、 The prepared jelly is not suitable to be stored in the refrigerator for a long time, which will affect the taste.5、 The sauce can be made to your own taste.When cooking this dish, you can add "leyou517" on wechat for any questions. I will answer them carefully one by one.

Step 1 . Prepare the ingredients. One bowl of mung bean starch and six bowls of water. Ingredients: 60g peanuts, 10g coriander, 5g chives, 5g garlic, 5ml raw soy, 10ml balsamic vinegar, 1g salt, 2G sugar, 1g chicken essence, a few drops of sesame oil, 2 spoons chili oil, and 2 spoons Laoganma Douchi.

Step 2 . Mix mung bean starch with a bowl of water, stir well and sift.

Step 3 . Pour the remaining five bowls of water into the pot and bring to a boil.

Step 4 . Slowly pour the starch paste into the boiling water pot, stirring while pouring. After the starch paste is boiled and bubbling, turn it down. Continue to stir until the batter is transparent.

Step 5 . Put the prepared starch paste into the fresh-keeping box.

Step 6 . After cooling, put it in the refrigerator for 2 hours.

Step 7 . Soak peanuts in boiling water for ten minutes to facilitate peeling.

Step 8 . Put the peeled peanuts into the pot and fry them over low heat until golden yellow.

Step 9 . Crush the peanuts into pieces and set aside.

Step 10 . Minced garlic, coriander and shallot are minced for standby. Then mix a bowl of juice with soy sauce, vinegar, salt, chicken essence, sugar, chili oil and sesame oil.

Step 11 . Cut the solidified jelly into strips, then sprinkle with minced garlic and drizzle with a bowl of juice. Sprinkle with crushed peanuts, Laoganma Douchi, coriander and chives, and serve.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!