What is the recipe for pea jelly?

Pea jelly is a very delicious snack, especially popular in hot weather. According to dietary experts, the main ingredients of this food include mung bean starch and pea starch, etc. Although the raw materials contain starch, you won’t gain weight after eating it! So, do you want to make delicious pea jelly at home? Foodies are in luck today, as I’m going to share with you the recipe for making pea jelly at home.

Method 1

Sichuan jelly is made from pea starch and mung bean powder, with the ratio of powder to water being 1:5.

Tools needed: measuring cup, small pot, plastic storage box,

Ingredients: pure soybean starch (Shuangyu brand, produced in Gansu)

First take half cup of powder and half cup of water (1 cup is 240 ml) and mix into a thin paste.

Pour 2 cups of water into a small pot, bring to a boil, pour the thin paste into the pot, stirring quickly while pouring until it becomes a transparent paste, and remove from heat.

Pour the cooked paste into a plastic container and store until completely cooled. Refrigerate.

Turn the jelly block upside down and cut it into thin strips, small pieces or any other shapes with a knife or a grater.

The seasoning can be adjusted according to personal preference. I used onion and ginger water + mashed garlic + vinegar + soy sauce + salt + sugar + chili oil + pepper powder + MSG, chopped green onions, and sprinkled some chopped coriander.

Method 2

Materials

2 tbsp pea starch

Excipients

15 pieces of basil leaves

seasoning

Half teaspoon salt

2 tsp vinegar

3 cloves of garlic

1 tablespoon chili oil

5g sesame seeds

10g peanuts

Water

1 tsp sugar

How to make pea jelly

1. Pour most of the water into the pot and bring to a slight boil over medium heat, about 90 degrees Celsius (the ratio of pea starch to water is 1 to 6.5. This time I used 2 spoons of pea starch and 13 spoons of water)

2. Use about 1 spoon of water to stir the pea powder into a paste

3. Pour the pea paste into slightly boiling water, cook over medium-low heat, stirring all the time to prevent it from sticking to the pan.

4. Turn off the heat when the pea paste turns transparent and boils.

5. Pour the transparent pea paste into a bowl and let it stand and cool

6. You can refrigerate for a few hours and take it out upside down

7. Put part of the basil on the plate, take out half of the prepared jelly, cut it into strips, and place it on the basil. Cut the rest of the basil into strips and place it on the jelly.

8. Chop the garlic, add a little cold boiled water, then add all the ingredients except peanuts, stir well, peel the peanuts and crush them into small pieces

9. Pour the seasoning on the jelly and sprinkle with peanuts.