How to make jade jelly

Many of us want to learn how to cook, but we don’t know how to learn. The editor here introduces to you the learning methods and experiences. In fact, you have to start cooking a dish first. The following introduces the method of making jade jelly. Try to make it yourself first.

1. Mung bean starch, salt, water, kale leaves, shredded carrots, cooked lentil shreds, pepper oil, chili oil, chicken powder, balsamic vinegar, fresh soy sauce, and sesame paste.

2. Wash the kale leaves and put them into a food processor, add 200ml of water and blend into a paste.

3. Then filter out the coarse residue through a fine sieve.

4. Add 1 gram of salt to the mung bean starch and mix well, then dilute the starch with the whipped vegetable water and mix well.

5. Let stand for 20 minutes.

6. Mix the sauce; first put a little salt in a bowl, then put a little chicken powder and sesame paste into the bowl, scoop two spoons of pepper oil and chili oil, dilute the sesame paste with oil and mix well, finally add soy sauce and balsamic vinegar and mix well for later use.

7. Bring the water in the soup pot to a boil, then reduce the heat to a low point until the water is slightly boiling at over 95 degrees. Place a clean small frying pan in the boiling water to preheat it.

8. Stir the starch slurry again after standing for 20 minutes, then scoop a spoonful of the slurry into the frying pan and shake it gently.

9. After shaking well, float the bottom of the frying pan in the boiling water so that the boiling water can transfer heat through the bottom of the frying pan.

10. When the batter stops flowing, immediately scoop in boiling water to cook the rice noodles. The rice noodles are cooked when they feel translucent.

11. Then take out the frying pan and put it into a basin of cold water to cool it down.

12. Peel off the rice paper with your hands in cold water, and make all the batters in this way.

13. This amount of batter can make 5 sheets of 25 cm diameter rice noodles for two people to enjoy. After the production is completed, rinse the vermicelli with clean water again, drain the water, and cut it into strips with a knife.

14. Cut the rice noodles and arrange them on a plate.

15. Place the pre-cooked lentil and carrot shreds on top.

16. Pour the mixed sauce on top and serve.

17. Mix well when eating.

The jade jelly that I introduce today is delicious and you can’t miss it. Try making it now and satisfy your taste buds.