Recipe: Black jelly powder (Yufeng)

Home Cooking Recipe: Black jelly powder (Yufeng)


When I was a child, my grandmother often made black jelly for us to eat. If my grandmother was not there, I would not eat any more. Recently, I fell in love with the tender and smooth taste of the grass in the outside store. Occasionally, I bought a dish in the supermarket and saw that I sold this black jelly. I had the idea of ​​doing it myself. It’s good to do it. I passed the recipe for the first time and didn't think about taking pictures.



  1. 1. Weigh 20 grams of powder. The couple can't eat that much, only 20 grams is used.

  2. 2. Pour a little cold water and mix well.

  3. 3, in order to avoid the powder can not be stirred, sifted, the amount of cold water, and then sieved. Until the powder is completely melted.

  4. 4. Pour the water and the cold powder into the pot and cook while stirring. Gradually the liquid becomes thick and can't stop stirring. When you are boiling, you can turn off the fire and put it in the container for cooling.


Powder according to the method of consumption: water is 1:25. However, there are other cooked mothers in the community reminding me that this ratio is cooked to a rough taste. The reference to other kitchen friends has probably used a ratio of 1:38. Smooth on the palate

Look around:

bread soup cake durian lotus tofu ming taizi jujube sponge cake pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella lamb beef braised pork watermelon huanren cookies