Blanch with boiling water, then add salt and freeze in the refrigerator.
How can you make mung beans into powder and then jelly when you have mung beans at home?
Make mung beans into jelly. There are six steps:
Wash the fresh mung beans with clear water first, and then soak them in water for one night.
Second, take out the soaked mung beans and wash them, grind them or crush the soybean milk.
Third, worry about soy milk with clean emery cloth. The upper layer of emery cloth is bean dregs, which can be used as bean paste bag. Under the sand cloth is pure green soybean milk.
Fourth, put the green soybean milk into a water tank or basin and let it settle for about ten hours. Slowly pour off the clear water on the sediment, and the rest is the mung bean gouache at the bottom.
Fifth, start making bean jelly, wash it in an iron pan and boil it. After the water is boiled, put the mung bean powder into the pot, and wring it dry with water, especially the bottom inside the iron pot, and quickly wring it evenly with a spatula to master the proportion by yourself. After the mung bean powder is cooked, put it in a pot and cool it. It's mung bean jelly. As long as the ratio of water to flour is well mastered, fresh boiled water and mung bean water powder can be directly used to quickly twist into jelly.
Sixth, put the cold-formed mung bean jelly into a bowl or plate and add spices suitable for your own taste, and you can eat it. Bean jelly is ready!
How to grind mung beans to make bean jelly?
Reprinted: food recipe calorie: 78.5 (calories) main ingredient mung bean starch 1 bag auxiliary salt a little soy sauce a little red oil a little vinegar a little sugar a little sesame oil a little chicken essence a little garlic a little pepper oil a little method/step 1 Prepare the required starch and measuring cup (making bean jelly: the ratio of starch to water is 1: 6) 2 Take out a measuring cup first. Take another five glasses of water from a measuring cup and pour them into the pot. 5 Boil the water in the pot, and then pour the dissolved starch water into the boiling water. When the surface of starch paste bubbles, change to low heat and cook slowly. When the starch paste is transparent, it can be cooked. 7 Then pour the cooked starch paste into the mold, cool it in the shade or put it in the refrigerator. 8 Finally, cut the bean jelly after demoulding into strips and add seasoning according to personal taste. Precautions: During cooking, stir with a spoon to avoid pasting the bottom.
Production technology of mung bean jelly
Bean jelly is a flavor food in summer, especially mung bean jelly, which can clear away heat and toxic materials, treat initial pain, gangrene, sores, burns and bruises, and relieve the toxic effects of medicine, wine and food. Alum is usually added in the traditional mung bean jelly making process, which is harmful to human body. In order to make everyone feel at ease, I recommend a healthy and green method to make mung bean jelly and teach you how to make mung bean jelly. The raw materials of mung bean jelly are: 500 grams of mung bean starch and 3000 grams of clear water. The production process of mung bean jelly: mix mung bean starch with clear water at the ratio of 1: 6 to form uniform starch water. Pour the starch water into the pot, heat it on low heat and stir it constantly. Wait until the starch water in the pot is translucent, and then continue heating 10 second. When a large number of bubbles appear, turn off the fire. Pour into a container and let it cool, or put it in the refrigerator for about 2 hours to form a block jelly. The main points of making mung bean jelly: mung bean starch has the best jelly performance and is the best raw powder for making jelly; When the ratio of mung bean starch to water is 1: 6, the taste is the best; When cooking batter, be sure to use medium and small fire. It is very important to control the heat and keep stirring. When gelatinizing mung bean powder, the temperature should not be too low, otherwise the gelatinization will not be complete; When the batter is translucent, don't turn off the heat immediately, and continue to cook for about 10 second, and then turn off the heat until the batter bubbles a lot. Recommended eating method: first take out the block jelly and cut it into wires or strips. Chop chopped green onion, chopped coriander and shredded cucumber. Add balsamic vinegar, soy sauce, Laoganma, sesame oil, salt, coriander, white sesame seeds and peanuts according to personal taste and mix well. 2. Cut the massive bean jelly into strips with a knife, put it in a bowl, and mix in sesame sauce, mustard juice, Chili oil, shredded cucumber, sesame oil, refined salt, vinegar and garlic according to personal taste. Thank you for your adoption.
How to make mung bean jelly delicious?
Method for making bean jelly
Bean jelly material: 300g dried mung bean and 600g clear water.
Seasoning: 3g shrimp skin, soy sauce 1 tablespoon, Chili oil 1 3 tablespoons, red pepper 1 slice, sesame oil1teaspoon.
1. Soak dried mung beans in clear water for 6- 10 hour (soak them in the refrigerator in summer).
2. Wash the soaked mung beans with clear water, add 600g of clear water, and grind them into thick green soybean milk with a blender (or polish them with a common cooking machine).
3. Brush the container with vegetable oil.
4. Filter the ground green soybean milk for later use, skim off the floating head of the green soybean milk, and cook it thoroughly with medium and small fire while stirring. The whole process should not be too hot to prevent the pot from being burnt.
5. While stirring and cooking, the green soybean milk slowly turns into a paste, and the pot is bubbling and boiling.
6. Turn off the fire, pour the mung bean paste into the oiled container, naturally cool it, then put it in the refrigerator for 4-6 hours, then take it out of the container and eat it as seasoning.
The detailed operation process of using mung beans to make bean jelly, because it is a novice, it is best to know every step and what tools to use in the middle. 100 integral.
See for yourself, there are detailed steps.
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How to make mung bean jelly
material
Main ingredients: mung bean starch 1 5 cups of water.
Accessories: shredded cucumber 1 tbsp soy sauce, 2 tbsp rice vinegar 1 tbsp sugar 1 tbsp oyster sauce 1 tbsp garlic paste 1 tbsp alfalfa sprouts 1 tbsp peanut oil.
Method for making bean jelly
1.
Prepare a clean plate without water, pour a little oil and wipe it evenly with a brush. Put it aside.
2.
Pour four glasses of water into a small pot and sit on a small fire.
3.
When boiling water, pour a cup of mung bean starch into the bowl, then a glass of water, and stir it evenly with a spoon, so as not to get pimples.
4.
When the water boils to the bottom of the pot and bubbles begin to appear, slowly pour the mixed batter into the pot, instead of pouring it all at once, stir it with a spoon while pouring.
5.
The white batter will gradually turn into a transparent color, and the batter will become sticky and blistered. Continue stirring for about one minute.
6.
Then pour it into an oiled plate.
7.
Smooth the surface with a spoon and let it cool.
8.
After cooling, the batter has hardened and turned into a slightly transparent white, and it is elastic to press the ribbon with your fingers.
9.
Invert the bean jelly on the chopping board and cut it into your favorite shape with a screwdriver (special tool) or a knife.
10.
Put shredded cucumber and alfalfa sprouts on bean jelly.
1 1.
Add garlic paste, sesame sauce, soy sauce, rice vinegar, a little sugar and a spoonful of oyster sauce to a small bowl and stir with a spoon until the sesame sauce is completely melted. If you like spicy food, you can add Chili.
12.
Pour it on the cut bean jelly; Mix the seasoning well when eating.
Cooking tips
Make your own jelly, do it with confidence and eat it with confidence; The ratio of flour to water is not fixed. If you like soft flour, you can use the ratio of flour: water = 1:5, if you like hard flour: water = 1:4. Mung bean starch can be purchased from supermarkets, farmers' markets or Taobao.
How to make mung bean jelly
1. Preparation of starch: Wash mung beans with clear water and soak them in vats for one day and night to make them absorb enough water. Grind the soaked mung beans with a mill. When grinding, add 400kg of water to each 100kg of mung beans and grind them into slurry. Put the ground soybean milk into a vat, add the clear pulp, stir well and let it stand. Therefore, starch is obviously precipitated. After a few hours, remove the clear water layer above, take out the coarse powder layer in the middle, put it in the second tank, add the clear pulp, and stir it fully to precipitate the starch. After standing and settling, put the coarse powder layer into the third tank according to the above method, add the clear slurry, and stir and settle. Until there is no starch precipitation in the wool powder. Skim off the clear water on it, take out the precipitated starch, and filter it with a fine sieve or emery cloth to remove the debris. When filtering, add clear water and clear slurry, and rinse and filter repeatedly. Then put the filtrate into a cylinder for precipitation. Remove the clear water above, take out the precipitated wet starch and put it in a cloth bag to drain the water, which is the mung bean starch block. 2. Preparation of bean jelly: take 10kg mung bean starch and mash it into pieces. No pimples and granules. Then add 20 kilograms of warm water and 40 grams of alum and stir well until it becomes sticky. Take 45 kilograms of boiling water and stir it quickly to cook it evenly. After cooking, quickly pour it into the box cover of a certain specification, and the surface is flat, similar to tofu, and let it stand, cool and freeze. You can also measure mung bean starch and water according to the ratio of 1: 6, put them in a pot, stir them evenly, and then heat them. During the heating process (about ten minutes), stir in one direction with chopsticks until the paste becomes translucent, and then leave the fire. You can eat it after cooling for a few hours.
How to make bean jelly with mung bean noodles?
Bean powder jelly