How to make mung bean jelly and its recipe

Mung bean jelly is a snack with good color, aroma and taste. It is mainly made of soy sauce, vinegar and mustard. It tastes refreshing and delicious. It is a delicious delicacy for cooling off in summer. For those who want to lose weight, mung bean jelly can be used to lose weight. Mung bean jelly is made from mung beans. It is low in fat and calories. The mung beans should be ground and ground into a slurry with clean water. What is the method and recipe of mung bean jelly? Let’s take a look at it next.

1. Mung Bean Jelly

Mung bean jelly is a traditional delicacy with good color, aroma and taste. It is eaten with soy sauce, vinegar and mustard, and is refreshing and smooth, and is a summer food. In South China, it refers to a substance made from grass agar and rice, which becomes a green or black gelatinous solid after freezing and can be used to quench thirst in summer.

2. Method 1

Starch production

Wash the mung beans with clean water, put them in a large jar and soak them for a day and night to allow them to absorb enough water. Use a grinder to grind the soaked mung beans. Add 400 kg of clean water for every 100 kg of mung beans and grind into a thin slurry. Pour the ground soy milk into a large jar, add in clear pulp, mix thoroughly and let it stand. The starch settles significantly. After a few hours, remove the upper clear water layer, take out the middle powder layer and put it into the second tank, add clear slurry, stir thoroughly to allow the starch to precipitate. After standing and settling, pour the hairy powder layer into the third tank according to the above method, add clear slurry, stir and settle. Until there is no starch sediment in the flour. Skim off the clear water on top, take out the precipitated starch, and filter with a fine sieve or gauze to remove the debris. When filtering, add clean water and clear pulp to rinse repeatedly. The filtrate is then put into a cylinder for precipitation. Remove the clear water on the surface, take out the precipitated wet starch, put it into a cloth bag and drain out the water, which is the mung bean starch ball.

3. Punching

Take 10kg of mung bean starch and mash it into powder. No lumps or particles. Then add 20kg of warm water and stir evenly until it becomes viscous. Take 45kg of boiling water and stir quickly to make it evenly cooked. After cooking, quickly pour it into a box of a certain size, flatten the surface, similar to making tofu, and let it stand to cool and freeze.

4. Cut into pieces

After the paste is made into jelly, turn it upside down on a clean plate frame and cut it into pieces according to the specifications with a knife to obtain the finished product. It can also be divided according to consumer needs when selling. The box cover should be kept smooth during production, and some cold water can be added to the box cover when removing it. Generally, 5kg of starch can produce 10kg of jelly. It can also be used to make vermicelli and rice paper.

Due to the natural properties of mung bean starch, there is no need to add additives such as alum and pigment.

5. Method 2

Materials

Main ingredient: 300 grams of mung beans

1 red pepper

Seasoning 1 tablespoon soy sauce 600g water 3g dried shrimp 1/3 tablespoon chili oil 1 teaspoon sesame oil a little vegetable oil

practice

Ingredients for jelly: 300g dried mung beans, 600g water

Seasoning: 3 grams of dried shrimp, 1 tablespoon of soy sauce, 1/3 tablespoon of chili oil, 1 red pepper, 1 teaspoon of sesame oil

1. Soak the dried mung beans in water for 6-10 hours (soak in the refrigerator in summer)

2. Wash the soaked mung beans with clean water, add 600 grams of clean water, and grind them into thick mung bean milk with a juicer (or grind them with an ordinary food processor)

3. Brush the container for the jelly with vegetable oil

4. Filter the ground mung bean milk and set aside. Skim off the floating residue and cook over medium-low heat, stirring while cooking. Do not use high heat to prevent the pot from sticking.

5. Stir and cook until the mung bean milk slowly turns into a paste and bubbles and boils in the pot.

6. Turn off the heat, pour the mung bean paste into a container that has been greased with oil and let it cool naturally. Then put it in the refrigerator for 4-6 hours, turn it upside down and take it out of the container. Season it and serve.[1]

6. Cooking skills

1. It is very simple to make soy products at home, but the grinding step is critical. Soy milk cannot be light, and thick soy milk is good for use. Therefore, soy milk made by soy milk machine is not suitable;

2. When cooking mung bean milk, remember to stir it constantly, otherwise the bottom will become mushy. After it is cooked into a paste, pour it into a container with oil immediately and let it cool naturally. Then transfer it to the refrigerator and refrigerate it until it is completely chilled before turning it upside down.

3. The mung bean jelly made with this recipe is not chewy, but feels a bit like pudding, and is relatively soft and fine. It will be more refreshing if it is thoroughly chilled and then seasoned and eaten.