Recipe: Cantonese style black jelly

Home Cooking Recipe: Cantonese style black jelly

Notes:

Cool powder, Han food. Popular in all parts of the country. In South China, it is made of jelly grass and rice, and it is frozen into green or black gelatinous coagulum. It can be used as a thirst-quenching product, such as Cantonese style jelly powder and Jiangxi jelly powder. The northwest region refers to the cold mix powder made from rice, pea or various potato starches, such as Rongchang Huangliang Powder, Sichuan Cool Powder, Qinghai Cool Powder, Shanxi Cool Powder and so on. Black jelly and turtle paste are similar but different. Many people often mistake black jelly for turtle paste. Turtle cream is a traditional medicinal food in the area of ​​Ganzhou, Guangxi, China, Guangdong and Guangxi. Its medicinal value is relatively high, and the taste of the medicine is also relatively strong and sweet. Black jelly can be used as a dessert, but also has the effect of cooling off, cooling, and bonfire. In addition to adding sugar water as in the recipe, you can also choose to add a variety of sweets such as milk, coconut milk, condensed milk, milk tea, honey water, etc... 喔~! Add fresh fruit, oh, it’s a great choice!

Ingredients:

Steps:

  1. Home Cooking Recipe: First, pour the half-pack of cold powder into the pot, add about two bowls of water, stir evenly and without granules.

    First, pour the half-pack of cold powder into the pot, add about two bowls of water, stir evenly and without granules.

  2. Home Cooking Recipe: Pour about three bowls of water into the pot and boil over high heat.

    Pour about three bowls of water into the pot and boil over high heat.

  3. Home Cooking Recipe: After the water is turned on, turn to a small fire, slowly pour into the fresh and smooth slurry, stir it while stirring, keep stirring and stir evenly.

    After the water is turned on, turn to a small fire, slowly pour into the fresh and smooth slurry, stir it while stirring, keep stirring and stir evenly.

  4. Home Cooking Recipe: After stirring evenly, turn to medium heat and cook until the bubbles are open. Then, pour it into a clean container, let it cool or put it in the refrigerator.

    After stirring evenly, turn to medium heat and cook until the bubbles are open. Then, pour it into a clean container, let it cool or put it in the refrigerator.

  5. Home Cooking Recipe: Then prepare the syrup, and if it is for four people, prepare about 300ml. You can put it under refrigeration.

    Then prepare the syrup, and if it is for four people, prepare about 300ml. You can put it under refrigeration.

  6. Home Cooking Recipe: Finally, before eating, cut the solidified jelly into a small piece with a knife, then add the sugar water and stir it. The delicious food is about to be presented~

    Finally, before eating, cut the solidified jelly into a small piece with a knife, then add the sugar water and stir it. The delicious food is about to be presented~

Tips:

1. It is not necessary to fill two bowls of water with the cold powder slurry. It is better to have a bowl of more than a bowl of water. The amount of water that will be made later will be softer. 2. When cooling the slurry, be sure to turn it into a small fire. Otherwise, if you fall down, you have not had time to stir it. To stir while stirring, quickly circle and stir, stir until smooth and turn to medium heat until the bubble water is completely open and turn off the fire. 3. After the water is opened, try not to move it, let it stay in the pot, and let it stand, so as not to affect the molding. 4. The sugar water is as sweet as possible, because the jelly does not add sugar during the cooking process, so the sweetness of the sugar does not matter. About 300 to 100 grams of white sugar is placed in 300 ml of water. Hot water to open the sugar, then be sure to let it cool and then put it in the cold! Otherwise it will "嘭!!!"...


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