Dried black jelly

Black heather, also known as dry starling dew!

Making black jelly made from pure leaves, no preservatives, no coloring, very hygienic. Surely many people are followers of this cool and elegant black jelly.

Black jelly cooked from jelly leaves has a light aroma, once eaten, you will remember it forever. The color of jelly is not as black as cooked with ready-made flour. It has a brown flavor.

In addition, black heather also has medicinal effects. Its leaves have a slightly sweet taste, cool properties, and have a cooling effect; Used as a medicine to treat colds caused by the sun, high blood pressure, muscle and joint pain, diabetes, acute hepatitis ...

STANDARD STANDARD TEACHING PLANT - LANG SON!

****************************************************

Black Jelly Recipe *

Ingredient:

• 100g Black heather
• 1.8 liters of Water
• 100g sugar
• 150g tapioca or tapioca flour

Making:

• Dry black heather washes away dirt and dust (soak for about 5 minutes) to make it easier to wash. Rinse several times with clean water. Then cut into small pieces, cut as small as possible because it will be soft.
• North the stove for 1.8 liters of water to boil for about 2 hours as long as possible (if the water is dry, continue to prepare). Because the jelly will soften and rub more easily.
• After cooking, wait for the mixture to cool down and filter it through a small-hole basket. Finally, we continue to add water to the jar for the jelly to get rid of the viscous and clear water.
• Filter again with cloth. Mix tapioca flour (or tapioca flour) into a small bowl, beat until dissolved, then pour into a pot of jelly water, add sugar to the mixture if you want to eat it sweet. Return to the stove and stir until the jelly pot forms a smooth mixture. Pour into a bowl to cool.

** Origin: Trang Dinh - Lang Son - Vietnam