Xinyang Stone Jelly

Xinyang Stone Jelly

　　The method of making chilled stone jelly has a long history, and you can also experience the charm of this distinctive delicacy during the preparation process. Chilled stone jelly is a unique snack from Henan, primarily made with stone jelly as the main ingredient. The cooking method mainly involves freezing the ingredients, and its flavor falls into the "other" category.

　　Preparation Method:

　　1. Take stone flower seeds (resembling sesame seeds, purple-red in color), wrap them in white gauze, and gently rub them in a basin filled with clean water. Wisps of white mist will seep out from the gauze, gradually turning into fluff-like particles that fill the basin, intertwining with the water before settling at the bottom. Let it sit for a while until the mixture of water and powder in the basin is well combined, then you can proceed to the next step.

　　2. This “adding” step is also quite crucial. The reason stone jelly gets its name is because of this “adding” process. You can use two things for this: one is eggplant, and the other is Chinese toothpaste. Stone jelly made with eggplant will have a slight purple tint. Of course, if you use green eggplant, there won’t be much impact on the color.

　　3. Stone jelly made with toothpaste, on the other hand, will be completely colorless. When adding, you also need to be careful—not too little and not too much. If too little, the stone jelly won’t set properly and won’t solidify; if too much, it will become too hard and affect the texture.

　　Characteristics: Its coolness is the kind that is refreshing to the core, penetrating deep into your heart.