If not introduced by the local people, you may also mistakenly think that black heather is a wild plant with no economic value.
On hot summer days, there is nothing like a bowl of black jelly (also known as dew in the South) that is cool and refreshing. This is a favorite dish of many people, but not everyone knows the origin and how people make black jelly.
Black jelly is a favorite dish on hot days. (Illustration)
Black jelly is created from the tree of the same name, which is grown a lot in areas such as Trang Dinh (Lang Son), Thach An (Cao Bang), Bao Loc (Lam Dong), Sa Dec (Dong Thap), Chau Doc (An An). Giang), Binh Minh (Vinh Long)…
According to research results, black jelly grown in Trang Dinh gives the best quality compared to other places.
Black heather that many people do not know. (Illustration)
In science, black jelly is called Mesona Chinensis Benth. This is a herbaceous plant, 40-60cm tall, 4-sided stem, much branched, spreading on the ground like a mint. Many people often mistake black jelly for a wild plant because it has never been seen outside.
Normally, the highland people will harvest black jelly after 4 months of care, when the tree appears flower buds at the top.
The tree is cut close to the base, bundled into bundles and then dried. When they want to eat, people will bring the black jelly leaves to cook with water for 3-4 hours until completely softened, then bring to the jar, filter again and again to get clear water and boil.
Farmers harvest black jelly. (Illustration)
Black jelly is dried and bundled into bundles like this. (Photo: KT)
When the black jelly is boiling, the chef will add a little sugar to sweeten it. Then reduce the heat to low, then slowly add the tapioca flour and stir well. Some families also add ash water (mixed from straw ash) to make the black jelly faster and more crispy.
After about 30 – 45 minutes of stirring, black jelly is poured into the mold, waiting to cool, then cold incubating.
Black jelly water is boiled and then poured into the mold. (Illustration)
During the processing, the chef does not add any other additives, from preservatives to food colors. Therefore, black jelly is completely handmade from natural ingredients that are good for health.
However, because of this feature, Lang Son specialties should only be preserved for 3-5 days in the refrigerator.
The jelly is completely handmade. (Illustration)
Black jelly is soft, crispy, glossy black, has a light, cool taste when eaten. Depending on each person’s taste, you can eat jelly alone or combine with fresh milk, yogurt, coconut milk, as a topping in tea dishes, tofu, bean milk…
This is a dish that is both delicious and cool, has the effect of cooling the liver, clearing heat, laxative, treating colds, supporting people with diabetes, stabilizing blood pressure, anti-aging.
Black jelly is combined with many ingredients, forming a refreshing dish. (Illustration)
According to VTC
at Blogtuan.info – Source: 2sao.vn – Read the original article here
