How to make bean jelly? Why are you not chewing hard?

Bean jelly is a delicious food. Many people actually learn to cook at home, but the bean jelly made is not as chewy as the bean jelly outside. Let's analyze the reason why bean jelly is not chewy.

How to make bean jelly chewy?

In fact, bean jelly Q is inseparable from a food additive-alum.

Alum is a kind of food additive, but if eaten too much, it will do harm to the health. Therefore, the state prohibits it from being eaten in food, mainly for fear that unscrupulous merchants will use it excessively in the production process. However, if we make bean jelly at home, we can still add a small amount of alum to make the taste stronger. Remember, it must be a small amount!

If you don't want your health to be threatened, you can also choose cauliflower to cook bean jelly, which is also full of energy. You can also use agar instead of agar. Actually, agar is the concentration of agar. Add an appropriate amount of agar to cold water, heat it on fire until the agar melts, then turn off the fire, continue heating until it boils, and then pour it into a container. When it cools, it will be jelly. The bean jelly made in this way is also full of energy.

Why is bean jelly not chewy?

The bean jelly sold outside is thick because it contains alum, which I may not have added when cooking at home.

How to make your own bean jelly

Ingredients: 50 grams of pea powder, 450 grams of clear water, salt, Jiang Mo, minced garlic, chopped green onion, vinegar, Chili oil, pepper oil and sesame.

Exercise:

1, 50g pea starch and 50g water are mixed evenly.

2. Add 300 grams of water to the pot and bring to a boil. After the water is boiled, slowly pour in the starch water, and at the same time, stir quickly to make the starch water heated evenly. Don't be too angry. My pan is heated evenly. I turned on a small fire and kept stirring with a spatula for 8 minutes.

3. Pour the cooked starch paste into a sensory container, demould it well, and do not oil it. When the temperature drops, cover it and put it in the refrigerator for more than two hours until it is completely solidified. Pour it gently and the solidified jelly will come out. It won't break, it's very Q.

4. Cut into wide strips or scrape into strips with jelly spinner. When cutting or scraping, touch some cold water on the tool to avoid sticking the knife or the spinner.

5, chopped green onion, Jiang Mo, white vinegar, sesame oil, Chili oil, warm boiled water salt and other spices into a bowl, add spicy red oil and cooked sesame seeds and mix well.

6. Sprinkle with bean jelly and sprinkle with shallots to decorate the fragrance.

Matters needing attention in making bean jelly

1. First of all, choose pure sweet potato starch, which is granular, easy to form and easy to stick.

2. To make sweet potato jelly, the ratio of starch to water is 1:5~6, which has the best taste, too much water and the finished product is too thin.

3. It is best to cook sweet potato starch in a pot with a thicker bottom, which is not easy to paste when cooking.

4. From the moment of firing, it is necessary to keep stirring to prevent starch from pasting the pot.

5. After seasoning bean jelly, you can make it spicy and spicy according to your own taste.