Hello everyone, I am Xiao Gaojie.
Today, let’s talk about how to make mung bean jelly well
I use mung bean starch.
Starch plus water
Stir well
Starch is easy to precipitate and should be stirred again before put into the pot
Add 1 kg of water to the pot
Heat up the water, but don't bring to boil
The total volume ratio of starch to water is 1:5.3
The weight ratio is around 1:9
when see small bubbles, you turn the heat to medium low
At this time, the water temperature is about 50-60 degrees Celsius.
Add a little soda ash (Na2CO3)
Soda ash can help the jelly become more transparent and stronger, not easy to break
Adding vinegar can also improve its toughness, but it takes a lot of vinegar to see the difference
Stir to ensure that the soda ash is completely dissolved
Then pour the starch water
Gently stir the water before pouring it
Because of the soda ash, it will have a touch of yellow
After pouring starch water, the water temperature will drop
About 50 degrees Celsius
Then use a scraper to stir gently
Our goal is to bring up the temperature evenly
It maintains the state of liquid for a while
Then suddenly it reaches a point that you feel it starts to thicken
turn the heat to the lowest
At this time, it reaches its gelatinization temperature.
The mung bean starch I used has a gelatinization temperature between 60-70 degrees Celsius.
The gentle stir with a scraper is to reduce the introduction of bubbles.
At this time, it is pretty thick
But you can still see a little white liquid on the top
It's not fully gelatinized and continue to stir
When you see it completely without white liquid
The color is even and transparent, now take away from the heat
The gelatinization temperature is below 100 degrees Celsius, so you don't need to bring to boil
Use a clean container
When pour in, you can see that it is very smooth and clear.
This time, you know that you made good jelly
Let cool at room temperature
The aging temperature of starch is 4 degrees Celsius
It’s just the temperature of your refrigerator
So don't put it in the fridge
If you can't finish it, put it in the refrigerator and the next day you can stir fry it
Retrogradation happens when gelatinized starch gets cooled, and water comes out
So it’s automatically separated from the container
If it is not completely separated, you can gently press it by hand.
Take it out
When you were making it, you know it was good
After taking it out, it turns out good as predicted
Wait a minute to see how tough it is.
Sprinkle a little water before cutting
Also wet the jelly knife
If you don't have a jelly knife, you can cut it into long pieces
The jelly noddles are very thin
But you can not break them easily
also you can shake them vigorously without breaking
On this side I cut open to show you its internal structure.
It's very smooth, and very uniform
Are you convinced by now?
let's make a dipping sauce
Press the garlics
Put in the salt. Stir first
Put sesame oil
This treatment makes garlic taste better
Add two tablespoons of Chinkiang vinegar
a little sugar
Finally, dilute with water
put in the dipping sauce right before you eat to ensure the smoothness of the jelly.
To make good jelly, the ratio of starch to water is very important.
Adding soda ash can also help you.
But the most important thing is that you control the temperature of the starch water.
to fully control gelatinization process
Then, you can make good jelly
Thank you for watching. I am Xiao Gaojie, I will see you next time ^^