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10 Minutes Processing
120 minutes For
Spinach jelly, also known as seaweed jelly, is a famous specialty in Ly Son, Quang Ngai. With the crunchy crunchy taste of seaweed combined with the light aroma of ginger and the sweetness of rock sugar, it creates a delicious and nutritious dish of spinach. Start working right away with lassho.edu.vn!
Ingredients for spinach jelly
50g dried duck leg seaweed
100ml coconut milk
1 piece of ginger
4 stalks of pandan leaves
Spices: Rock sugar, white granulated sugar, salt.
– Spinach is a type of flat fiber, has the shape of a duck’s foot, is crispy, tough, flexible, etc., so it should be used to cook spinach tea. You can buy dried duckweed at specialty stores or on e-commerce sites!
How to make spinach jelly
Step 1Process materials
You put dried spinach in a bowl of water, squeeze half a lemon and soak it for 2 hours so that the seaweed expands. After that, you wash the seaweed many times with water to clean the sand.
Peel your ginger, wash it, and then chop it.
Step 2Cook coconut milk
You put the pot on the stove, add 100ml of coconut milk, 20g of granulated sugar, ½ teaspoon of salt and 2 stalks of pandan leaves , cook for 5-7 minutes for the coconut water to boil.
Step 3Cook spinach jelly
You put the pot on the stove, put the duckweed in, pour the water on the surface of the seaweed. Next, you add 100g of rock sugar, 20g of ginger fiber, ½ teaspoon of salt and 2 stalks of pandan leaves to cook.
After boiling for about 5-7 minutes , turn off the heat and pour the jelly into the tray, remove the pandan leaves. Wait for the jelly to cool, then store it in the refrigerator.
Step 4Finished product
When the jelly has frozen solid, you can cut it up into a glass, add ice cubes and pour coconut milk on top and enjoy.
So you have finished the delicious and nutritious crispy spinach jelly. This spinach jelly is not only fragrant, but also helps to cool down on hot days , but also brings many good health effects. What are you waiting for without bringing Ly Son specialties to your kitchen?
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