Sweet potato jelly, a must-have for Futian
After entering the Fu, the weather is really hot. When the weather is hot, I have no appetite, and I don’t want to eat many things. Every time this happens, I just want to have a bowl of ice-cold food, so in summer, jelly, cold skin , cold shrimp and the like are particularly popular. After the summer in my family, the most popular is sweet potato jelly. You can get a big pot in 15 minutes. The family can eat it for a day. Sweet potato jelly cools and relieves cravings, clears heat, moistens dryness and relieves summer heat, which is very suitable for summer consumption;
When I was a child, when summer came, my mother would make sweet potato jelly. The prepared sweet potato jelly was chilled in well water, and then cut into small pieces to see if I like sweet or salty. Now I have passed the method to me. , so every summer I will make it for my family to eat, especially in the dog days, often eating it has the effect of cooling and relieving the heat;
Sweet potato jelly The salty sweet potato jelly is called sweet potato jelly, and the sweet one is called crystal cake. The translucent crystal cake is not stunning or expensive. Scoop a spoonful, and the crystal cake and soup are sent to the mouth together. The smooth and tough taste will make you feel that it is "different inside and outside", the outside is simple, but the inside taste is ridiculously good;
Let me share with you the specific production method of sweet potato jelly, as well as their 2 different flavors. Friends who like it can try it!
[Raw materials] 1 bowl of sweet potato flour, 6 bowls of water;
【The practice of sweet potato jelly】
The most important thing in making sweet potato jelly is the ratio. The easiest way to make sweet potato jelly at home is to prepare 2 identical containers and operate according to the ratio of 1 bowl of sweet potato flour to 6 bowls of water. The sweet potato jelly produced in this way is smooth and thick. just right
The sweet potato starch is best to use farmer sweet potato starch, this kind of sweet potato starch with a grainy texture, the sweet potato jelly made from this kind of sweet potato starch, the taste will be better;
Prepare a large bowl, add 2 bowls of water to the bowl, pour the remaining 4 bowls of water into the pot and boil over high heat, pour the prepared bowl of sweet potato starch into the large bowl with 2 bowls of water, stir well, It is best to wear gloves and stir by hand. The sweet potato starch has a grainy texture, and these grains need to be crushed to make it blend in the water;
After stirring evenly, filter it with a slotted spoon to filter out the impurities. The sweet potato jelly produced in this way will not be grainy and more delicate. After filtering, you will get a pot of delicate sweet potato starch water;
At this time, the water in the pot is also boiled, turn to low heat, slowly pour the stirred starch water into the pot, stir while pouring, and turn on the fire after adding all, you see a white one. Potato sweet potato jelly, at this time to keep stirring, in order to heat evenly, but also to avoid sticking to the pot;
6. Slowly, you will find that the sweet potato jelly gradually changes from the original white to white and translucent color. At this time , you still need to continue stirring, and the sweet potato jelly gradually turns into a translucent color. Stir for a while, and stir until the sweet potato jelly is bubbling, indicating that it is completely cooked, turn off the heat and cook;
Pour out of the pot into a container, let it cool at room temperature first, wait for the sweet potato jelly to cool, cover with plastic wrap, put it in the refrigerator for 2-3 hours, the sweet potato jelly will be more delicious after cooling;
Chilled sweet potato jelly can be put upside down in a large pot. At this time, there are 2 ways to eat it, both sweet and salty, both north and south, and both sweet and salty are delicious. Let’s talk about the salty first. Cut the sweet potato jelly into pieces, put it in a pot, pour in a little garlic water, salt, soy sauce, balsamic vinegar, and chili oil, stir well, and the sweet and sour appetizing sweet potato jelly is ready. The bright red chili oil makes people aftertaste. Endless, you can also match some of your favorite side dishes, cucumbers, carrots, etc.;
Speaking of sweetness, sweet sweet potato jelly, which we call "crystal cake", is a must-have summer food in our local summer. It is soft and glutinous, round and clear, and sweet can be added with brown sugar or white sugar. , the more classic is the white sugar mint crystal cake;
Put the diced crystal cake in a bowl, add ice water, drop some mint, sprinkle with sugar, and then scoop a spoonful of iced grape cold drink (Bingcheng grape cold drink is to clean the raisins, add a little more water and An appropriate amount of rock sugar, put it in the pot and boil it, then turn to low heat and cook for 5 minutes. It can be chilled after the pot is cooled. It is cool and refreshing. The old Jinhua also likes to add some white vinegar, sweet and sour taste, and has a unique flavor;
Sweet and salty sweet potato jelly, which one do you prefer? Welcome to leave a message to share;
Summary of the practice of sweet potato jelly:
1. It is recommended to make sweet potato jelly in the morning, and make the amount that can be eaten on the same day. It will not taste good overnight, and the color will turn white;
2. Eat as much as you want when cutting, and eat the cut sweet potato jelly as soon as possible, otherwise the taste will not be good;