How to make fairy grass jelly

Introduction of jelly:

Liangfen is a traditional summer cooling food for urban and rural residents in my country. It is quite popular among people in the hot summer. There are many types of folk jelly and their production methods. Here are two of them. Processing jelly with agar-agar grass The agar-agar grass used to process jelly is a perennial plant of the Lamiaceae family. It has a square stem, opposite leaves, and small blue flowers. At present, some farmers in Jiangxi, Fujian, Guangdong and other places have planted it on a large scale, harvesting four or five crops every year, producing more than one ton of hay per 667 square meters (one mu), with a market price of about 12 yuan per kilogram.

How to make fairy grass jelly:

1. To process the agar-agar powder, wash the agar-agar, dry it in the sun, crush it and sieve it through a fine sieve. Then take 500 grams of fine jelly grass powder, 20 grams of edible alkali, and 1000 grams of starch, mix well, and pack in bags. When packaging, it can be divided into 100g, 200g and 500g packages for easy sale. When eating, use 10 times the amount of boiling water to brew and stir well, and it will solidify into jelly after cooling. You can add some vinegar, soy sauce, chili water, sugar, honey, etc. according to your preference to create a unique flavor. 2. The specific method of directly processing jelly with agar-agar grass is: take 500 grams of agar-agar grass, wash it, add 5000 grams of water, and boil it in a pot. When the juice of the agar-agar grass is estimated to have all overflowed and the water in the pot is dark green, rub the agar-agar grass several times and filter out the grass residue. Then add appropriate amount of clean water to the pot, add 20 grams of edible alkali and 1000 grams of starch, stir and simmer for 45 minutes, scoop it out with a spoon and put it in a container. After cooling, it will solidify into jelly. In summer, jelly can be sold for fifty cents a bowl, and business is better than that of cold drink or beverage shops. Jelly is made from jelly seeds, which are seeds of another type of wild plant. The jelly made from jelly seeds is crystal clear, and tastes cool and sweet, better than nectar.

Tool preparation:

① Two iron buckets or two wash basins (for holding finished products and water); ② A small cloth bag made of fine cotton cloth; ③ A large bowl; ④ A pair of bamboo chopsticks; ⑤ A plastic straw; ⑥ An iron spoon. Wash the above tools and set aside for use. 2. Raw materials preparation: ① Some jelly seeds; ② Some quicklime (must be free from weathering pollution); ③ Some cool spring water. If you use well water or tap water, it should be heat-treated (that is, boil it first, cool it down sufficiently, and then remove the precipitate); ④ Some white sugar; ⑤ Some edible essence (mint essence), some citric acid. 3. The processing method takes the processing of 50 grams of jelly seeds as an example: ① Put 50 grams of jelly seeds into a cloth bag, tie the bag tightly, and then pre-soak it in clean cool spring water for 10 minutes; ② Take 25 grams of quicklime, dissolve it in half a bowl of cool spring water, and let it clarify naturally; ③ Place the pre-soaked jelly seeds in 2.5-3.5 kg of cool spring water, and rub them constantly with both hands. At this time, a large amount of juice will overflow from the cloth bag. Rub it repeatedly for about 10 minutes, and stop rubbing when you feel that there is very little juice overflowing from the cloth bag; ④ Pour lime water (also known as coagulant) into a basin while stirring the juice in the basin with bamboo chopsticks. After a few minutes, when you see that the juice in the basin has condensed into a fish roe-like shape, you can stop adding the coagulant and let it stand for a while to make jelly.