How to make delicious jelly, you should know these early

There are many ways to eat jelly. The more common ones are cold jelly and fried jelly. You can eat hot fried jelly in winter. Many people are wondering how to make jelly delicious. In fact, there are many things to pay attention to when frying jelly, from material selection to eating.

1. Material selection:

Ordinary rice that is not moldy can be used, or broken rice can be used as the raw material.

2. Soak:

Wash the rice, remove impurities and soak it in water for 4-5 hours. At the same time, take another piece of white, pure high-quality lime, add water to dissolve it into saturated lime water, let it clarify naturally, take the supernatant and store it for later use.

3. Refining:

After soaking the rice, grind the rice and water together on a stone mill (steel mill or crusher) into rice slurry and pour it into the pot.

4. Boil:

Bring the rice paste to a boil over high heat, then simmer over low heat, stirring the pot constantly with a wooden stick. At this time, slowly pour the lime water prepared in advance into the pot to solidify the rice slurry. The amount of lime water used can be slightly different depending on the different requirements for the tenderness of the jelly, so as to achieve a non-bitter taste. Generally, 100-200g of saturated lime water is used for 1kg of rice. The rice slurry with lime water needs to be boiled for a while (stirring constantly to prevent the pot from sticking). When you pick up a little rice slurry with a spatula, and its viscosity is just in a state of dripping but not dripping, and it forms a spot on the spatula, it means that the heat is right and it should be scooped out in time. Pour it into a porcelain bowl, let it cool naturally, then turn it over onto a chopping board covered with a clean, damp cloth.

5. Feeding:

Mixed with different condiments such as soy sauce, vinegar, mashed garlic, MSG, chili oil, etc., you can make a variety of cool and refreshing jelly. If mixed with fermented black bean sauce, it can be made into the authentic Sichuan jelly - Northern Sichuan jelly.