Chinese Food
Cantonese black jelly
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Cold noodles. Han food. It's popular all over the country. In South China, it refers to the gelatinous solidified substance which is made of cold bean curd and rice and becomes green or black after freezing. It can be used as thirst quencher in summer, such as Cantonese bean curd, Jiangxi bean curd, etc. Northwest China refers to the cold noodles made of rice, peas or various potato starch, such as Rongchang yellow cold noodles, Sichuan cold noodles, Qinghai cold noodles, Shanxi cold noodles, etc. Black jelly is very similar to Guiling cream, but it's not the same. Many people often mistake the black jelly for Guiling cream. Guiling cream is a special product of Wuzhou, Guangxi, China. It is a traditional medicinal food in Guangdong and Guangxi. Its medicinal value is relatively high. It tastes strong and sweet. Black jelly can be used as dessert. It can also relieve heat, cool down and dispel fire.
Cooking ingredients
Cooking Steps
Step1:First, pour half a bag of cold powder into the basin. Add about two bowls of water. Stir evenly and lubricate without particles.
Step2:Pour about three bowls of water into the pot. Boil over high heat.
Step3:After the water is boiled, turn the heat down. Slowly pour in the freshly mixed jelly. Stir while pouring. Keep stirring. Stir evenly.
Step4:Stir well. Turn to medium heat. Cook until it bubbles. Then. Pour into a clean container. Cool or refrigerate.
Step5:Then prepare sugar water. For four people, prepare about 300ml. It can be refrigerated.
Step6:Finally, before eating, cut the frozen jelly into small pieces with a knife. Then add sugar water. Stir it. The delicious food will be presented soon
Cooking tips:1. You don't need to put two bowls full of water when mixing with the jelly. Maybe a little more than one bowl. When there is more water, the jelly will be soft. 2. When you put the cool powder, make sure to turn it into a small fire. Otherwise, it will become a lump before it is poured down and stirred. Stir while pouring. Quickly circle. Stir until smooth. Turn to medium heat until the bubble water is completely open. Turn off the heat. 3. After the water is boiled, try not to move it. Let it stay in the pot and stand still so as not to affect the molding. 4. The sugar water should be as sweet as possible. Because there is no sugar in the process of cooking, it doesn't matter if the sugar water is sweet. 300 ml of water about 90-100 grams of white sugar. Open the sugar water in hot water. Then make sure it's cool and refrigerate. Otherwise, it will bang There are skills in making delicious dishes.
