The efficacy and function of white jelly

White jelly is a delicacy we eat in our daily life. It not only tastes good but also is nutritious. White jelly is rich in carbohydrates, protein, etc. It is a delicious choice for people who are losing weight. Jelly is low in fat and calories and contains soluble dietary fiber, which reduces the absorption of food fat and prevents cardiovascular and cerebrovascular diseases. What are the effects and functions of white jelly?

1. Nutritional value of jelly

Contains nutrients such as carbohydrates and protein. The effects of jelly: 80% of jelly is water, which reduces calorie intake and has the effects of replenishing water and losing weight; the carbohydrates in jelly contain a variety of soluble dietary fiber, which can reduce the absorption of food fat and cholesterol, can prevent and treat cardiovascular and cerebrovascular diseases, and has the effect of relieving constipation.

2. How to eat

There are generally two ways to eat jelly: one is to eat it cold, and the other is to fry it. Meng Yuanlao's "Dongjing Menghualu" in the Song Dynasty stated that "Xisuo Liangfen" had already existed in Bianliang during the Northern Song Dynasty. Preparation method: Soak the mung bean powder and stir it into a paste. Bring the water to a boil, add alum and pour in the prepared mung bean paste. Let it cool. White, transparent and crystal-like.

3. Cold salad

When making cold dishes, the jelly is not cut with a knife. Instead, a special round iron sheet with round holes on it, like a shallow spoon, is used - the shovel is circled on the jelly, and the vermicelli comes out from the round holes. It is then put into a bowl and seasoned with red chili water, green hyssop, sesame oil, balsamic vinegar, fine salt, garlic juice and other seasonings.

4. Fried noodles

Fried noodles are a bit more complicated than cold noodles. It requires a craft. Those who sell fried noodles do not sell cold noodles. To fry noodles, you need a stove and a pot. The stove used to sell frying noodles is very small, but it is a real farmer's wood-burning stove with a furnace made of mud. It does not use coal as fuel, but only wheat straw, bean straw and the like. The pot is a flat-bottomed black iron pot. The seller first cuts the jelly into mahjong-sized pieces, then puts oil, salt, onion, ginger and other ingredients into the pot, and fryes the jelly over low heat until it turns golden brown. The aroma is so fragrant that it makes people salivate. ”

In addition, there is another way to eat boiled jelly, which is commonly found in Sichuan. After boiling the jelly, add chopped celery and onions and pour the fried sauce on it. It is fragrant and spicy. When it comes to cooking jelly, the most important thing is the sauce. If the sauce is not well-fried, the cooked jelly will not taste good.

5. Zunyi Pea Jelly

The preparation of pea jelly is very special and the way of eating it is also unique. The production of pea jelly is complicated, with many steps, a long time and very sophisticated techniques. Its raw material is peas, the amount depends on the needs. The production process is to first wash the prepared peas with clean water to remove impurities, mud, and dregs, and then soak them in warm water for 24 hours. In winter, the soaking time can be extended by three or four hours, and in hot weather, it can be shortened by four or five hours. In hot weather, the beans will become sour if soaked for a long time, and the pea jelly made in this way will taste bad. After the peas are soaked and swollen, they can be ground into soy milk using a stone mill, or a blender can be used instead. After the ground soy milk is filtered, it can be put into a large bowl or other clean container. In order to prevent unsanitary things from falling into the milk, it needs to be covered with a lid.

Generally, after about 10 hours, if the temperature is maintained at 18°C, the pea jelly will settle on its own, so that the soy milk in the basin or container will form a structure of white powder at the bottom, yellow powder in the middle, and clear water at the top. In winter, the sedimentation time of bean powder can be longer, so keep an eye on it at all times. When it settles, you can take out the white powder for later use. In summer, you should be more careful not to let the soy milk settle for too long, otherwise the white powder at the bottom will bubble up. If you can't extract the white powder from the pea jelly, you can't make it. Therefore, it is very important to master the sedimentation time and temperature of pea powder. The precipitated pea powder has clear layers. To make pea jelly, you must first skim off the layer of clear water on the surface, use a clean container to skim out the "yellow powder" in the middle layer, and finally take out the "white powder" for making jelly directly.

When stirring the jelly, first boil a corresponding proportion of water in a pot, then slowly inject the "white powder slurry" taken out from the hydrogen into the boiling water. At the same time, stir the pot with pre-prepared bamboo or wood chips about 80 cm wide and long. Do not use a metal spatula to stir the jelly. Using a metal spatula will easily cause the rice crust to be flipped over and mixed into the jelly, affecting the taste of the pea jelly. When stirring the pea jelly, you must move quickly and evenly. You must not let the pea flour form lumps in the pot, otherwise it will affect the quality of the pea jelly. After stirring the pea jelly evenly, you also need to see if it can be hung on a "brand", that is, use the stirring wooden chips to hang the cooked pea jelly to see if it can be hung on the chips. If the cooked batter flows down like a thread, it means it is too thin and will not be sticky after cooling. If the cooked batter does not flow down at all, it means it is too thick and will not taste fresh and tender after cooling. The ideal situation is that the cooked pulp can stay on the slices and fall down rhythmically in pieces. This is the perfect degree of cooking. When the mixed jelly is taken out of the pot, sprinkle a little cold water in the container, then scoop the jelly into the container to cool it down before eating.