How to make cool noodle from sweet potato starch

Hello

　　Sweet potatomung bean jelly is a famous snack in Sichuan Han cuisine.It is made from sweet potato starch, with a very simple preparation process. The ingredients are: sweet potato starch and water. First: mix the starch and water in a ratio of 1:7 in a pot.Stir continuously while heating until the mixture turns transparent and no longer has an opaque white raw starch texture; then turn off the heat. Second: pour the starch mixture into a container, let it cool and set, then remove it.

Cooling down method:

Cut the jelly into strips after setting.

Add salt,

vinegar

monosodium glutamate

soy saucechili and mix with oil until well combined, then add sliced green onions at the end.，For hot eating:，First: cut the jelly into small pieces after setting.，Second: heat some oil in a pan. Add an appropriate amount of

fermented bean paste

and stir-fry until fragrant.

Third: add the cut sweet potato jelly, salt, and stir-fry for 1-2 minutes before adding just enough water to cover the jelly. Fourth: bring to a boil, then reduce heat. When most of the water has evaporated, turn off the heat.Add monosodium glutamate. Sweet potato jelly is soft and chewy with a smooth texture, suitable for both cold and hot consumption. It is firmer than pea jelly and does not have the alkaline taste of rice jelly.

This jelly can be enjoyed either cold or hot.

We hope this answer helps youand that it will be accepted as a satisfactory response.

Taro jelly is soft, elastic, and smooth, with moderate texture, like a strong rubber band. Compared To pea jelly, it is even more chewy, and does not have the bitter taste of rice jelly.

This jelly can be eaten cold or hot.

I hope this answer helps you.