Hi everyone, I’m Xiao Gao, today we’re going to make bean jelly fish in hot and sour soup.
Make the pickled celery first.
Chinese celery.
You can use other leafy vegetables instead.
Dip it in boiling water for 10 seconds to remove the bitterness from the leaves.
Then let it cool to room temperature.
Let's make flour water mixture.
1/3 cup flour.
Add a cup of water and stir well.
Pour into boiling water.
Bring to boil.
Also let it cool to room temperature.
Put in pickling water which we made in the last episode as the stater.
Celery and flour mixture have to be the room temperature, otherwise the heat will kill the lactic acid bacteria in the starter.
Put in salt,
and celery.
The starter is the source of lactic acid bacteria.
The wheat starch will be broken down into sugar, which provides food for lactic acid bacteria.
In the right environment, it ferments very fast.
Two days is enough.
It is hard to fail when using the alive starter to kick-start the fermentation.
And you can also use this method to ferment other vegetables
Two days later, the flour water mixture became sour and the celery completely changed color.
Cut celery into small pieces.
Cut the Chinese chives.
Prepare some green onion, minced garlic and dried chili.
Pour oil in the pan.
Stir fry the Chinese chives first.
Put in salt.
It takes less than a minute to cook the chives.
Pour oil again.
Add dried chili.
Cook until fragrant.
Add green onions and minced garlic.
Put salt.
After stir-frying, put the celery.
Cook the celery for a bit.
Add sour flour water mixture.
Bring it to boil on high heat, then turn off the heat.
Taste it and add salt as needed.
Some sesame oil.
Pour into a big bowl.
Let it cool down before serving.
The soup is ready, let’s make bean jelly fish.
A cup of mung bean starch, add a cup of water and stir well
Put 4 cups of water in the pot.
Turn on high heat.
The total volume ratio of starch and water is 1:5.
This ratio is slightly higher, so the jelly can set its shape quickly.
Before boiling,
When there are small bubbles at the bottom of the pot, turn the heat to medium high.
Put in the soda ash,
and salt.
Stir up the water.
Pour in the starch water.
When it starts to thicken, turn the heat to the minimum.
Keep stirring until it becomes completely transparent.
Turn off the heat, cover it for 5 minutes.
The starch mixture is not like a running liquid.
but a semi-solid state.
When you run it through a special sieve, it is easier to form its shape.
Use a deep bowl,
and fill it with water.
Put some ice cubes.
Push the ice cubes to the side.
Start to make the jelly fish.
You can see they came out the sieve with a shape similar to a small fish.
Without this tool, first make jelly and then cut into strips.
After it’s done, don’t touch it until it is completely cooled down.
Some jelly fish.
Add sour soup.
Put on the Chines chives.
Finally, let’s have some chili oil.
Very popular home-cook dish in summer.
Hot and sour soup,
with jelly fish
It tastes appetizing and refreshing.
Thank you for watching, I’m Xiao Gao, see you in the next episode^^