Sauce jelly
Potato starch 1 bowl | Salt A little |
Clear water 5 bowls | Garlic 2 flaps |
Scallions 1 root | Special selection of juice Appropriate amount |
Chili oil 1 scoop |
Step 1
Put a bowl of starch in a larger container, then add an equal amount of water and mix evenlyStep 2
Put four bowls of water in a bowl of the same size in a non-stick pan. Heat it until it just bubbles. Pour in the prepared starch water, stir while pouring, and simmer over low heat until it becomes thick and transparent.Step 3
Apply a layer of oil to the container in advance, pour the cooked jelly paste into the container, shake it gently a few times to shake out the bubbles inside, cool it naturally and put it in the refrigerator for 24 hours.Step 4
Remove the refrigerated jelly and cut into stripsStep 5
Add minced garlic and shallots according to personal preferenceStep 6
Pour on selected sauceStep 7
If you like spicy food, you can add some chili oil, and the cold and smooth jelly is ready. Cooking tips for gravy jelly