What is white jelly? The seasoning of jelly

Liangfen is a snack, the main raw materials are liangfen grass, rice, sweet potatoes and peas. There are generally two ways to eat liangfen: cold and fried. It has the characteristics of tenderness, crystal clearness, refreshing and delicious, and pleasant flavor. It is a good product for cooling off in summer. White liangfen can be eaten directly, or it can be made into various desserts according to your preferences. Today, I will mainly share with you the seasoning of liangfen, so that liangfen can be eaten more deliciously.

Contents of this article

1. What is white jelly?

2. Seasoning for jelly

3. Should the jelly be cooled naturally or put in the refrigerator?

What is white jelly

White jelly is a famous snack in southern China. It is made from raw materials such as plant jelly gel. The product is tender, smooth, crystal clear, refreshing and delicious. It has a pleasant flavor and is a good choice for cooling off in summer. White jelly can be eaten directly or made into various desserts according to your preference.

White jelly contains a lot of carbohydrates.

The white jelly in some coastal cities is made from a kind of seabed plant (in a fluffy state).

Most of the white jelly in the south is made from the fruit of a plant called jelly seed.

Seasoning for jelly

The main ingredients are soy sauce, balsamic vinegar, monosodium glutamate, sugar, chili oil, pepper powder, mashed garlic, stir-fried black bean sauce, etc. Jelly mixed with soy sauce, vinegar or chili oil is refreshing and smooth. Jelly is a snack, and the main raw materials are jelly grass, rice, sweet potatoes and peas. There are generally two ways to eat jelly: cold and fried.

How to make jelly: Soak mung bean powder and blend it into a paste. Bring water to a boil, add alum and pour in the prepared mung bean paste. Let it cool.

There are many types of jelly: Zunyi pea jelly, Ningbo jelly, Cantonese jelly, Sichuan rice jelly, Jiangshui jelly, Xinyi fresh jelly, Longdong jelly, Hanzhong jelly, Maolian jelly, etc.

The jelly is served with honey, sugar, soy sauce or chili water according to individual taste. It is smooth and refreshing, with a unique flavor that can quench thirst or satisfy hunger.

Should the jelly be cooled naturally or in the refrigerator?

The jelly should be cooled naturally and then put in the refrigerator. Generally speaking, hot water is added and stirred when making jelly, and hot things cannot be put in the refrigerator, so it should be cooled naturally and solidified automatically before it can be stored in the refrigerator.

Hot food cannot be put directly into the refrigerator. It should be put into the refrigerator after the temperature drops to room temperature. So after making the jelly, you need to wait for it to cool naturally.

Jelly is very easy to spoil and even if kept in the refrigerator, it only has a shelf life of about 5 days. It is recommended to eat the prepared jelly in time to avoid waste.

The jelly is crystal clear, icy and smooth, tough but not mushy, elastic but not sticky. It tastes icy and is a great food for summer.