pea jelly

2024-08-14 15:25:13 Hot pot

Ingredients

Pea flour 300g
Water 1800g
Tomato 2 pieces
Garlic 4 pieces
Ginger 1 small piece (as big as 1 garlic)
Chopped green onion Appropriate amount
Grated coriander Appropriate amount
Light soy sauce Appropriate amount
Salt Appropriate amount
Mature vinegar Appropriate amount
Secret glutinous rice paste or Laoganma oil chili Appropriate amount
Fried soybeans or fried peanuts Appropriate amount

Steps

1. 1 bowl of pea flour + 6 bowls of water = required ratio

2. Pour the pea flour into an oil-free clean pot

3. Pour 6 bowls of water

4. Mix the powder and water and stir evenly to form a slurry

5. Bring to a boil over high heat and stir slowly until the slurry begins to turn transparent (stir for 10 seconds and then stop and so on), pay attention to the paste at the bottom

6. Immediately turn to medium heat and stir until completely gelatinized (about 5 minutes)

7. The fully mature powder slurry hangs upside down and flows slowly, that's what it looks like

8. Pour the mature slurry into a container rinsed with cold boiled water or mineral water, and shake it slightly to make the surface smooth

9. Let it cool and solidify naturally and have a tender and smooth texture (make it the night before and eat it the next day). Place it in the refrigerator for about 4 hours to have a crispy texture without the tender and smooth texture.