I've always craved a bowl of my hometown's cold jelly noodles. Finally, during the New Year break at home, I made them myself. They turned out crystal clear and smooth to the bite—absolutely delicious! Here's how I did it:
1. Pour one bowl of potato starch into the mixing bowl.
2. Using a bowl of the same size, measure out two bowls of lukewarm water and pour into the mixing bowl while stirring continuously to form a slurry. Set aside.
3. Using another bowl of the same size, add 4–5 bowls of water to the pot (use 4 bowls for firmer noodles, 5 bowls for softer noodles). Bring to a boil over high heat.
4. When small bubbles appear at the bottom of the pot, reduce heat to low. Slowly pour the water-starch mixture into the pot while continuously stirring in one direction with a spoon or rolling pin. Increase pressure as you stir. The mixture will gradually thicken, turn white, and become translucent.
5. Pour the prepared alum water (dissolve 2g alum in a small amount of water) into the pot. Stir vigorously for about 1 minute before removing from heat.
6. Transfer the jelly to a container (bowl, plate, or plastic wrap). I spread it evenly on plastic wrap for faster cooling.
7. Prepare the dipping sauce. Combine chopped scallions, minced ginger, minced garlic, sesame seeds, chili powder, and ground Sichuan peppercorns in a large bowl. Pour hot oil over the mixture to release its aroma. Add salt, light soy sauce, aged vinegar, sesame oil, and cooled boiled water. Stir until well combined.
8. Slice the cooled jelly into thin strips. Pour the sauce over the jelly and garnish with shredded cucumber, cilantro, and shredded dried tofu. Your delicious handmade jelly dish is ready to serve!
If you love jelly too, give this recipe a try!