The must-have sweet potato jelly in Futian can be sweet and salty, which can be elastic and strong, clear away heat and dryness, and stabilize the heat

When I was a child, in the summer, my mother would make sweet potato jelly, and the sweet potato jelly was chilled in the well water, and cut into small pieces after the ice was chilled, to see if I liked sweet or salty, and now passed on the method to me, so I will make it for my family to eat every summer, especially on dog days, and often eat it to cool and relieve the heat;

Sweet potato jelly is called sweet potato jelly, sweet we call it crystal cake, translucent crystal cake is not amazing, not expensive, scoop a spoonful, crystal cake and soup together into the mouth, that kind of Q elastic smooth, tough taste will make you feel that it is "different inside and outside", the outside is simple, but the inner taste is ridiculously good;

Let's share with you the specific production method of sweet potato jelly, as well as the method of their 2 different flavors, friends who like it can try it!

[Raw materials] 1 bowl of sweet potato flour, 6 bowls of water;

【Preparation of sweet potato jelly】

1. The most important thing to make sweet potato jelly is the proportion, the easiest way to make it at home is to prepare 2 identical containers, according to the ratio of 1 bowl of sweet potato powder to 6 bowls of water, so that the sweet potato jelly Q is smooth and smooth, and the thickness is just right;

2. Sweet potato starch is best used farmhouse sweet potato starch, with granular sweet potato starch, sweet potato jelly made with this sweet potato starch will taste better;

3. Prepare a large basin, add 2 bowls of water to the bowl, pour the remaining 4 bowls of water into the pot and boil over high heat, pour the prepared bowl of sweet potato starch into the large basin with 2 bowls of water, stir well, it is best to wear gloves and stir with your hands, the sweet potato starch is grainy, you need to crush these particles and let it melt in the water;

4. After stirring evenly, filter it with a colander to filter out the impurities, the sweet potato jelly will not be granular, more delicate, and you get a basin of delicate sweet potato starch water after filtration;

5. At this time, the water in the pot is boiling, turn to low heat, slowly pour the stirred starch water into the pot, stir while pouring, and turn on the high heat after all the additions.

6. Slowly you will find that the sweet potato jelly slowly changes from the original white to white and translucent color, at this time you still have to continue to stir, and slowly the sweet potato jelly will become translucent color, at this time, stir for a while, stir until the sweet potato jelly is bubbling state, indicating that it is fully cooked, turn off the heat and remove from the pot;

7. Pour it out of the pot in a container, let it cool at room temperature, wait for the sweet potato jelly to cool, cover it with plastic wrap, and put it in the refrigerator for 2-3 hours, the chilled sweet potato jelly will be more delicious;

8. Chilled sweet potato jelly can be buckled upside down in a large basin, at this time there are 2 ways to eat, sweet and salty, both north and south, and sweet and salty are delicious, first say salty, sweet potato jelly is cut into pieces and then put in a basin, pour in a little garlic water, salt, light soy sauce, balsamic vinegar, chili oil, stir well, hot and sour appetizing sweet potato jelly is ready, red and bright chili oil makes people have endless aftertaste, and can also be matched with some of their favorite side dishes, cucumbers, carrots and so on;

9. Let's talk about the sweet, sweet sweet potato jelly, we call it "crystal cake", which is a must-have summer food in our local area, soft and glutinous, round and clear, sweet can add brown sugar or white sugar, and the more classic is white sugar mint crystal cake;

10. Put the cut crystal cake in a bowl, add ice water, drop some mint, sprinkle with sugar, and then scoop a spoonful of chilled grape cold drink at this time (Bingcheng grape cold drink is to clean the raisins, add a little more water and an appropriate amount of rock sugar, put it in the pot and boil, turn to low heat and cook for 5 minutes, and then chill it after it cools out of the pot), it is cool and delicious, and the old Jinhua people also like to add some white vinegar, sweet and sour taste, and have a different flavor;

11. Sweet and salty sweet potato jelly, which one do you prefer? Welcome to leave a message to share;

Summary of the practice of sweet potato jelly:

1. It is recommended to make sweet potato jelly in the morning, and the amount that can be eaten on the same day is made, and it will not taste good overnight, and the color will be white;

2. Eat as much as you want when cutting, and eat the cut sweet potato jelly as soon as possible, otherwise the taste will not be good;