How to make buckwheat jelly?

Buckwheat jelly is a local snack. It is a delicacy made from buckwheat and water. There are many ways to make it cold. Buckwheat jelly can also be fried, made into soup, etc. Buckwheat jelly is refreshing and delicious after eating. It has the benefit of increasing appetite, refreshing the brain, and making the body energetic. It also has the benefit of cooling down and removing internal heat. People with high blood pressure can also eat buckwheat jelly frequently to lower their blood pressure. What is the method of making buckwheat jelly? Let’s take a look at it next.

1. Ingredients: buckwheat flour (200 grams), water (400 grams), garlic, salt, very fresh soy sauce, balsamic vinegar, and sesame oil. 2. Process 1. Put buckwheat flour in a bowl and prepare two bowls of water. The ratio of flour to water is 1:2, and the jelly made will be just the right softness and hardness. 2.Put water in a wok and bring to a boil over high heat. 3. Sprinkle buckwheat flour into the boiling water in the pot. Never put it in at once, sprinkle it evenly to prevent dry flour lumps from forming. 4. While sprinkling the flour, use chopsticks to stir the batter quickly in one direction continuously. The purpose of stirring the batter is to disperse the raw flour and prevent it from forming lumps. By the way, this is a strenuous job!

5. Slowly sprinkle all the flour into the pot, stir over high heat until there is no raw flour and flour lumps in the dough, then turn to medium heat and stir until the dough bubbles. 6. Cover the pot with the dough, turn down the heat and simmer for 10 minutes until cooked. 7. Use a spoon to scoop the cooked buckwheat dough onto a flat plate, spread it flat and let it cool. 8. Then, take out the cooled buckwheat flour, turn it upside down on the chopping board, and cut it into 3 mm thick strips with a knife. The buckwheat jelly is now formed. 9. Peel the garlic and mash it into garlic paste. Put it in a bowl and add super fresh soy sauce, balsamic vinegar and sesame oil to make the sauce. Cut the cucumber into shreds and chop the coriander into fine pieces for later use. 10. Then, put the cut buckwheat jelly into a plate, pour the prepared sauce on the buckwheat jelly in the bowl, add cucumber shreds and chopped coriander, and you can enjoy it. It is cool, smooth, refreshing and delicious!

3. Note: Be sure to stir the dough until bubbles appear, which indicates that the dough is basically cooked.

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