MUNG BEAN JELLY RECIPES

Steps:

• Prepare the ingredients
• Mix mung bean starch with a bowl of water, stir well and sift
• Pour the remaining five bowls of water into the pot and bring to a boil
• Pour the starch paste slowly into the boiling water pot, stirring while pouring. After the starch paste is boiled and bubbling, turn to low heat. Continue to stir until the batter is transparent
• Put the prepared starch paste into the fresh-keeping box
• After cooling, put it in the refrigerator for 2 hours
• Soak peanuts in boiling water for ten minutes to facilitate peeling
• Put the peeled peanuts in the pan and fry on low heat until golden brown
• Crush the peanuts into pieces for later use
• Mince garlic, chop coriander and chives for later use. Use light soy sauce, balsamic vinegar, salt, chicken essence, sugar, chili oil, sesame oil to make a bowl of juice for later use
• Cut the solidified jelly into strips, then sprinkle with minced garlic and drizzle with a bowl of juice. Sprinkle with crushed peanuts, Laoganma tempeh, coriander, and chives, ready to eat

Steps:

• 1 cup of mung bean starch, 1 cup of cold water;
• Put mung bean starch and 1 cup of cold water into a large bowl, stir gently, mix well and set aside;
• Put 5 cups of water into a boiling pot and cook on high heat until it is close to a slight boiling state; turn to low heat and re-stir the starch paste evenly, pour it into a pot of boiling water, and stir while pouring; turn to medium heat and keep stirring until starch The paste becomes completely transparent, away from the fire; if you want to save time, you can boil the water first;
• Prepare a clean glass crisper in advance, pour the starch paste into the box, hold it up and shake it to make the surface flat. When it is warm, cover the lid, put it in the refrigerator for more than 1 hour, and wait for it to solidify completely; Put it in the refrigerator before going out. If there is too much heat, it will produce a lot of water drops on the jelly, which looks watery, but does not affect the consumption;
• You can adjust the sesame paste step according to your personal preference: there is a little sesame oil in the sesame paste, mix it with a spoon, then pour some light soy sauce, cold water, vinegar, and salt into the sesame paste paste; pour a small amount of light soy sauce to mix at the beginning, and wait until After the soy sauce and sesame paste are fully integrated, pour the next soy sauce or cold water and vinegar, and finish in several times; if you add them all at once, the sesame paste will easily form lump;
• Chop garlic and mince, mince chives, and chop millet into small circles;
• The solid mung bean jelly can be easily demoulded in the cold storage
• Use a knife to cut into large pieces, and then cut into strips or pieces you like; after a few cuts, the knife will stick, and the knife can be dipped in cold water before cutting;
• Put the jelly, sesame paste, chives, garlic, and millet into a pot, mix well and put on a plate, and then pour chili oil on the surface according to the taste.