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Exclusive Buckwheat Jelly
A rustic buckwheat jelly made by kneading and straining buckwheat groats, slow-cooking the milky liquid until translucent, then chilling it into a springy, mild jelly that can be dressed cold or stir-fried.
Instructions
- 1
Pour 300g of buckwheat groats into a basin.
- 2
Add 1000g of water to g and soak for a while.
- 3
Rub slowly.
- 4
Pour into the pot, then pour in the remaining 500g of water, continue to rub, wash, and filter. Rinse with water.
- 5
Add a little salt, simmer over low heat, stirring constantly.
- 6
Until it matures and becomes transparent.
- 7
Pour into a shallow dish.
- 8
Natural cooling.
- 9
Finished product. Can be mixed, stir-fried, or braised.
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Ingredients
Main Ingredients
- Buckwheat groats300g
- Water1500g
Seasonings
- Salt3g