Steps to make jelly with potato starch

Potato flour jelly is made from potato starch. This kind of jelly can be made by yourself. It is also sold on the market. This kind of jelly can be eaten cold or cooked. Potato jelly not only looks good, but also tastes great. Potato starch jelly is a health care food with many benefits to the human body. Eating potato starch jelly regularly is good for the heart and helps lower blood pressure. What are the steps to make potato starch jelly?

1. Method 1

Ingredients

Potato starch (1 jin), water (6 jin), Mingfan (3 qian), vinegar 1.

2. Steps

1. Mix starch and alum together.

2. Pour the mixed mixture into the pot and heat it. Stir it thoroughly for 3 minutes during the heating process. Turn off the heat when it is almost done. Continue stirring until it is very thick, then pour the jelly into a bowl and wait to cool.

3. After it cools down, you can cut it according to your taste. Here is a little trick for you. When cutting the jelly, remember to dip the knife in water.

3. Notes

Don't turn up the heat too quickly, and continue stirring for 5 minutes when it's hot.

IV. Method 2.

Ingredients

Potato flour (250g), water (appropriate amount).

5. Steps

1. Add 250ml of water to potato flour and mix well. Add 550ml of water to the pot, pour the evenly mixed potato flour into the pot and heat it.

2. Stir constantly with a spoon from the beginning of heating. Prevent the pot from sticking. Heat until the starch changes from white to translucent and bubbles appear, then turn off the heat. Pour into a container, let cool, and place in the refrigerator for 3-5 hours.

3. Prepare a basin, put in ice water, and place a colander or steamer with larger round holes on it. Put the cooked starch into the funnel.

4. Use a spoon to press the cooked starch into the round hole.

5. It becomes small particles similar to tadpoles after being soaked in ice water several times. Each one is crystal clear. Add cucumber shreds, salt, light soy sauce, vinegar and mustard oil and mix well.

6. Notes

Mustard is spicy, hot and non-toxic. It has the effects of warming the middle and dispersing cold, clearing the five internal organs, relieving the diaphragm and stimulating the appetite. It can benefit the nine orifices, strengthen the stomach and aid digestion, etc.

VII. Method 3

Ingredients

Jelly (half a piece), a spoonful of oil, a teaspoon of salt, a handful of chopped green onions, 2 spoonfuls of chili powder, a few drops of white vinegar, 1 cucumber, and 2 spoonfuls of sesame paste.

8. Steps

1. Rinse the potato jelly with water and cut into thin strips

2. Put the cold vermicelli in a bowl and drizzle with a little oil.

3. Use chopsticks to break it up, add half a spoon of salt and half a spoon of chili powder

4. Sprinkle cucumber shreds and green onions

5. Finally, drizzle a little white vinegar, add two spoons of sesame paste and mix all the ingredients thoroughly.

6. If it’s a bit monotonous, add more kelp, bean curd, mushrooms, black fungus, greens and other vegetables you like, and a little potato starch and water and cook them together. Add chili oil and aged vinegar. Seafood and spicy flavors can be adjusted according to personal preference.

9. Notes

Potato vermicelli cold skin is not easy to cut, so you can wet the kitchen knife with water before cutting. Vermicelli tends to stick together, so adding an appropriate amount of cooking oil can prevent them from sticking together.