How to make sweet potato jelly chewy?

Many friends find that the jelly made with sweet potato flour tastes very soft and does not have the legendary chewy texture. This may be because there are some errors in the proportions of the ingredients during the production process, which leads to the difference in taste. If you want to eat chewy sweet potato jelly, you must pay attention to the proportion of ingredients, especially the ratio of sweet potato starch and water.

Ingredients: 250g sweet potato starch, 1 cucumber, a little garlic, appropriate amounts of vinegar, Lao Gan Ma, and salt

practice:

1. Pour the sweet potato starch into a larger bowl. The small lumps in the starch will dissolve when adding water.

2. Add appropriate amount of water to dissolve all the sweet potato starch.

3. Filter the starch paste through a strainer to remove small lumps and impurities in the starch.

4. Pour the filtered starch paste into the pot. It is best to choose a pot with a thicker bottom so that it is not easy to stick to the pot.

5. Use the container that contained starch and pour 4 bowls of water into it. That is, add 4 times the amount of water as starch.

6. Turn on medium heat and stir constantly with a spoon. Since starch will sink, you need to stir it constantly from the moment you turn on the fire to prevent the pot from sticking.

7. Stir until it becomes transparent and viscous.

8. Pour into a large container. Once cooled, place in the refrigerator for a few hours.

9. After forming, take it out of the refrigerator and turn it upside down on the chopping board.

10. Cut into even small cubes or strips, just enough to eat. The rest can be kept in the refrigerator and taken out whenever you want to eat.

11. Cut the cucumber into small cubes of even size and put them in a large bowl with the jelly cubes you just cut.

12. Chop the garlic into minced garlic and add it into the jelly.

13. Add a little salt for seasoning.

14. Pour in appropriate amount of aged vinegar.

15. Add another spoonful of Lao Gan Ma, mix well and it is ready to eat. (If you like spicy food, you can add some chili oil, etc.)

Tips:

1. First of all, you need to choose pure sweet potato starch, which is in granular form, easy to shape and does not fall apart.

2. When making sweet potato jelly, the ratio of starch to water is 1:5~6 for the best taste. If there is too much water, the finished product will be too watery.

3. It is best to use a pot with a thicker bottom when cooking sweet potato starch so that it will not easily get stuck.

4. From the moment you turn on the fire, you must stir constantly to prevent the starch from sticking to the pot.

5. When seasoning the jelly, you can adjust it to spicy, hot and spicy, etc. according to your taste.

【Efficacy Analysis】

It contains a variety of nutrients needed by the human body, among which the content of vitamin B1 and B2 is 6 times and 3 times higher than that of rice respectively. The calcium and magnesium in sweet potato starch can prevent osteoporosis; potassium has the effect of lowering blood pressure. Sweet potatoes are rich in lysine, while rice and flour lack lysine.

It is cool in nature, sweet in taste, and slightly toxic; it enters the lung, stomach, and large intestine meridians; it has the effects of clearing heat and promoting diuresis, detoxifying and reducing swelling, and promoting fluid production and quenching thirst. Cucumbers are rich in vitamin E, which can prolong life and resist aging; in addition, cucumbers can also lower blood sugar, lose weight and strengthen the body.