Hello everyone, I'm Xiao Gao Jio. Today we are going to make special jelly dish.
Let's make the jelly first.
Mung bean starch, add water.
Stir well.
Add water to the pot.
Over high heat. Turn the heat to medium when there are small bubbles at the bottom of the pot.
At the same time add a little bit of soda ash,
which can make the jelly strong and not easy to break.
Stir with a spoon to dissolve the soda ash while stirring the water.
At this time, add starch water.
Keep stirring at the bottom.
Slowly the starch water starts to thickening.
At this time it reaches its gelatinization temperature. Set the fire to minimum.
Keep stirring until all the starchy water has turned transparent.
Pour into a clean container. Cool at room temperature.
After the jelly is made, let's make a few bread.
Make the dough first.
Add yeast, and a little bit of soda ash.
Dissolve with water.
Then add oil and flour.
Stir with chopsticks until no dry powder is visible.
Make a ball, no need to knead smooth.
Cover and rest for 15 minutes.
After 15 minutes, knead the dough until smooth.
9 equal parts.
This bread does not require long fermentation period.
Allowing the yeast to create a little air bubbles is enough.
Take a small dough and roll it straight.
Cover and rest for 15 minutes.
After 15 minutes, roll the dough out to the sides.
Fold the dough in half and roll up from one end.
If you want to make layers, you can brush some oil flour mixture.
Flatten and roll thin.
After shaping like this, you can easily roll into a round shape.
Heat the pan, turn on low heat.
Put in the dough.
Press and turn to make the bottom flat.
Once the bottom is cooked a little, turn it over. After turning it over, press it and turn it.
When both sides are flat and lightly colored, close the lid.
Cook until golden on both sides.
This is an easy method. .
The bread is flat on both sides and evenly coloured.
Now let's make the seasoning.
Yellow mustard seeds, smashed.
After it is powdered, add water little by little in three batches to make it into a paste.
This mustard water is very rich in flavor.
Garlic water is the same way.
After the garlic is crushed, slowly add water. Make garlic water.
The sesame paste is also diluted by adding water three times.
Mix into a thick paste.
Finally, let's make the egg drop soup for the jelly.
Prepare the spices.
You can see that these are similar to the spices used in cooking meat.
After the water boils, turn down the heat and bring the aroma to the water.
Then fish out the spices.
Pour in canned chicken broth.
You can add chicken broth mix instead.
Potato starch, dissolve in water.
Before it start to boil.
Stir the water first, then pour in the starch water.
If you are not sure about the amount of starch water, don't pour it all at once, leave a little bit for adjustment.
After heating, the it becomes thickened.
When small bubbles come up from the bottom of the pot, add in the egg mixture.
Stir a little with a spoon while pouring in the egg.
The faster the spoon stirs, the smaller the egg drops.
While the slower the spoon stirs, the bigger the egg drops.
For this pot of soup, I used half an egg.
Turn off the heat and add the white pepper and salt. Just mix well.
Everything is ready, let's assemble the jelly dish.
Let's break the buns first.
Take the jelly out.
Slice thinly.
top on the buns.
Scoop a spoonful of the egg drop soup.
Add garlic water,
mustard water,
vinegar,
sesame oil.
big spoonful of sesame paste, and
finally, drizzle the red chili oil.
Don't forget to add eggs and preserved eggs.
Xi'an famous food, jelly in the soup is ready.
When eating, eat from the side of the bowl.
The first bite is the smoothness of the jelly.
The second bite is the sweet taste of Tuo Tuo Mo.
Suddenly feel the burning sensation of garlic water, then the stimulation of mustard and chili peppers.
A small bowl of jelly in the soup meets all your summer cravings.
Thank you for watching, I'm Miss Gao, see you next episode.