The pure sweet potato starch brought back by the neighbor from the home, the first thing that comes to mind is to use it to make the jelly. The sweet potato jelly tastes softer and more resilient, and it is much better than the mung bean powder!
Add sweet potato powder and salt to a little water and stir for 15 minutes.
The mesh was used to filter out impurities.
After the water is boiled in the pot, turn off the small fire and pour the sweet potato starch while stirring.
Will become thicker and thicker, continue to stir quickly, don't paste.
Until it is completely transparent, there is no white spot, turn off the fire.
Pour into a bowl, let cool, and then refrigerate in the refrigerator.
When you take it out, pour out the jelly and cut it into small cubes or strips. Put it in a bowl and put the garlic and ginger on top.
Take the hot oil from the pot, add the peppercorns to the scent, and discard the peppercorns after the scent
Add chopped millet pepper and sizzle to turn off the fire.
Put out a small bowl, add soy sauce, vinegar, chili oil, salt, sesame oil and mix thoroughly. Pour the pepper oil that has just been fragrant.
Poured in a sweet potato jelly bowl.
Sprinkle with parsley and you can eat it!
Don't buy the kind of sweet potato starch in the supermarket. I tried that impure and not good. Be sure to use a sieve to filter impurities and particles in the starch.