How to make and recipe of yellow jelly

Yellow jelly is a traditional specialty snack that originated from Chongqing. Yellow jelly can be made into various flavors. It is natural, delicious and refreshing. It is refreshing and cool in the summer. Yellow jelly is made from soybean powder and pea powder. Pea starch is generally sold in supermarkets. It is nutritious and delicious. It is a snack that many people like to eat. What are the methods and recipes for making yellow jelly? Let’s take a look at it next.

1. Yellow jelly

Yellow jelly must be a traditional specialty snack in Rongchang District of Chongqing. Only the authentic ones are made from peas produced in Rongchang. Strangely enough, the yellow jelly cut into potato-like thin strips can remain intact and is soft but not broken. It tastes salty, fresh, slightly spicy and numbing, with prominent aromas of ginger, onion and garlic. It has a powdery texture and a fresh pea fragrance in the mouth. Since no soy sauce is added (vinegar is up to personal preference), the sticky salt paste made of salt and bean powder can evenly stick the various condiments to the jelly, making it taste naturally flavorful.

2. Materials

Soybean flour, pea flour.

3. Introduction to Yellow Jelly

In South China, jelly refers to a substance made from jelly grass and rice, which becomes a green or black gelatinous solid after freezing. It can be used as a thirst-quenching product in summer, such as Cantonese jelly, Jiangxi jelly, etc. The Northwest region refers to cold noodles made from rice, peas or various potato starches, such as Ronghuang jelly, Sichuan jelly, Qinghai jelly, Shanxi jelly, etc. Also, fans of singer Jane Zhang also call it liangfen.

4. Yellow jelly production

1) Prepare pea starch, which is available in hypermarkets and supermarkets. Prepare a 1 1/2 cup measuring cup.

2) Pour 1/2 cup of pea starch into a small pot, and use the same measuring cup to pour 6 portions of cold water into the small pot. In other words, the ratio of starch to water is 1:6. It doesn’t matter what tool you use to measure, as long as you get the ratio right. In addition, regarding the ratio, some people like 1:5, and some people like 1:7.

3) Stir the starch and cold water until they become starch water. Put it on the stove, heat it while stirring constantly, until the mixture in the pot becomes transparent, then it is ready, turn off the heat. Note: Regarding stirring, when the water is not hot at the beginning, you can stir it slowly. When it starts to heat up, you need to stir it continuously. Also add a small amount of alum.

4) Pour the heated mixture into a container and let it cool slowly. When everything is cool, you can easily turn it upside down. If you want it to cool faster, you can put it in the refrigerator in the middle and take it out after it cools down. However, if it is kept in the refrigerator for a long time, it will become hard and not tasty.

5) Place the cooled jelly on a cutting board, cut into desired sizes, and place in a container.

6) Add your favorite seasonings - Sichuan people like spicy food, so add onions, garlic, light soy sauce, sesame oil, salt, vinegar, and chili oil. Mix well and start eating!