How to make delicious jelly noodles for jelly soup
In the past 10 days, among the hot topics about food on the Internet, cold noodle soup has been highly discussed. Many netizens have shared their unique secret recipes for making jelly. This article will combine these popular contents to compile a detailed guide for making jelly, and attach structured data to help you make delicious jelly soup easily.
1. Key steps in making jelly
The core of making jelly lies in the selection and proportion control of starch. The following are the steps for making jelly that are hotly discussed on the Internet:
| steps | Operational points | time control |
|---|---|---|
| 1.Selection of materials | It is recommended to use pea starch, the ratio is 1:6 (starch:water) | - |
| 2. Mixing pulp | First use a small amount of cold water to dissolve the starch, then pour in the boiling water | 2 minutes |
| 3. Cook | Stir continuously over medium-low heat until transparent and thick | 8-10 minutes |
| 4. Cool down | Pour into container to cool naturally or refrigerate | 3-4 hours |
2. Comparison of jelly recipes that are hotly discussed on the Internet
Based on popular discussions in the past 10 days, we have compiled three of the most popular jelly recipes:
| Recipe type | Material proportion | Features | support rate |
|---|---|---|---|
| traditional recipe | Pea starch 100g + water 600ml | Q-flavor | 42% |
| Innovative formula | Mung bean starch 80g + tapioca starch 20g + water 550ml | More translucent and smooth | 35% |
| Healthy formula | Chickpea starch 100g + water 500ml | low calorie high protein | 23% |
3. 5 tips to make jelly taste better
1.Water quality selection: Use mineral water or filtered water to make the jelly taste purer.
2.temperature control: Keep the heat on medium-low when cooking to avoid excessive bubbles caused by excessive temperature.
3.Stirring techniques: Must be stirred in the same direction at a constant speed to avoid agglomeration.
4.Cooling method: Naturally cooled jelly has more toughness and has a firmer texture when refrigerated.
5.Pay attention to the cutting method: Dip the knife in cold water before cutting to prevent the jelly from sticking to the knife.
4. Pairing suggestions for cold noodle soup
| Soup base type | Recommended ingredients | Suitable for the season |
|---|---|---|
| Hot and sour soup | Vinegar, chili oil, garlic paste, coriander | summer |
| Sesame paste soup | Tahini, light soy sauce, sugar, cucumber shreds | spring and autumn |
| stock | Chicken soup, mushrooms, shrimp skin, seaweed | winter |
5. Frequently Asked Questions
1.Why is the jelly sticky?This is usually caused by a low starch ratio or insufficient cooking time.
2.How to preserve jelly?Soak in cold water and refrigerate for 2-3 days.
3.What should I do if the jelly doesn’t take shape?It can be returned to the pot and reheated, adding an appropriate amount of starch water.
4.Do the bubbles in the jelly affect the taste?A small amount of bubbles will not affect it, but if there are too many bubbles, they can be left to defoam.
Through the above structured data and detailed instructions, I believe you have mastered the key points of making delicious jelly. Come and try making your own special cold noodle soup!
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