Cantonese specialty snack - green jelly

Cooking Instructions

1. 1⃣️ Cut off the rhizomes, clean the jelly grass, wash it several times to remove the sand for later use.

   

2. 2⃣️ Put 10 catties of water to boil, boil the water and put in the alkali sand.

   

3. 3⃣️After the alkali sand is melted, put in the jelly grass, about 13 minutes, after the grass is soft, take it out, do not pour out the boiling grass water, filter the boiling grass water, and then pour it back into the pot for later use.

   

4. 4⃣️ Remove the boiled jelly grass.

   

5. 5⃣️ Put the cold powder grass into a blender or wall breaker to break it, then put the grass mud into the slag bag, rub it vigorously to squeeze out the grass juice, filter the grass juice out twice (if there is foam, scoop the foam out) and pour the grass juice back into the pot, together with the boiling grass water just now.

   

6. 6⃣️ Sieve twice after beating.

   

7. 7⃣️ Pour the sifted grass juice back into the pot and mix it with the boiled grass water.

   

8. 8⃣️ Corn starch 150g + water 150g Stir well, pour into the pot with the fire on, when the water temperature in the pot is slightly hot between 20-30 degrees, add the batter, pour it carefully when adding the batter, and cook while stirring (to prevent the batter from sinking to the bottom and solidifying).

   

9. 9⃣️ Stir until it comes to a boil and thickens.

   

10. When a large bubble bubbles rise, turn off the heat.

    

11. 1⃣1⃣️ ️ Pour it into a container and let it cool naturally.

    

12.