Love the dead jelly!
Corn Starch 170g
Add 1100ml of water (equivalent to the amount of two bottles of Nongfu Spring) in the pot, first do not ignite, add a bag of cornstarch 170g, first stir the starch thoroughly with a large spoon, and then ignite.
The small fire is slowly simmered, and the whole process needs to be stirred constantly. When it is cooked until foaming, it will become translucent, and it will continue to simmer into the pot and then turn off the fire.
Pour into the container immediately. If the action is slower, the inside of the pot will be solidified, and then the surface of the container will be uneven.
It is naturally smooth and then buckled into the plate, so smooth and charming.
Cut the jelly into slender strips, which I personally think is the best cut for the jelly.
Add ginger, garlic, chopped green onion, soy sauce, monosodium glutamate, vinegar and white sugar, pepper noodles, sesame oil, cooked sea pepper, mix well.
1: the ratio of starch to water is about 1:6 2: I really didn't expect that corn starch, which is not optimistic, can also make a toughness that is full of toughness and good taste. 3: There is no need to apply oil in the container. When the cooling powder is naturally cooled, it will be easily demoulded when it is buckled down and will not stick. 4: No need to refrigerate in the refrigerator. After cooling, the jelly will lose its toughness and break.