Asian grass jelly

Asian grass jelly

Made from leaves slightly sweet taste, as cool, heat effect, due to the heat treat colds and appearance as well as high blood pressure, muscle pain, diabetes, arthritis, Asian grass jelly(also known as jellies black) became food and beverage familiar dishes of summer.

Tree crops Asian grass jellyunder discussion, much branched, radiating on the ground like peppermint. Leaves pale green, ovate, toothed edges. The flowers grow in dense clusters at the branch. Plants flower in late fall, early winter.

Clear flute originated from southern China but are entered into a long one. In Vietnam, the tree has been planted in some places; grown in Lang Son and Cao Bang, the most in three Chi Lang commune, Kim Dong and Tan Tien Trang Dinh district, Lang Son province.

Plant Height 40 - 60cm, usually spread over ground beef on grass land, dry land or sandy soil. When the old tree is red or pink, when dried dark gray.

Want to eat processed gypsum, plaster dried leaves to wash the sand off the pot and cook, north to cool, discard pulp holding, pouring water into a clean cloth bag, squeeze the water extract, then pour into rice flour stirring were on fire. When the gel solution, poured into the north basin, quartz food is cooled.

But way back on processed very time consuming. Currently, we produce Asian grass jelly whistle industrial method, much more handy.

With Asian grass jelly50g per pack, you can cook with 100g of sugar and about 1 liter of water (optional characteristics, which decreasing the quantity of liquid water), bring to the boil to dissolve sugar, stirring hand, then pour the mold (or glass , cups ...), wait 15-20 minutes, the mixture will curdle into blocks of black color (Asian grass jelly ). The advantage of this flute is the Asian grass jelly flour will cook easily proactive in matters of food safety and hygiene.