Summer delicacy: Refreshing grass jelly

Sương sâm is a climbing plant, often crawling or clinging to fences or other plants to grow. There are two types: smooth-leafed and hairy-leafed. The stem is about 3 - 5m long, while perennial plants have longer stems and many branches. Sương sâm leaves are processed into a delicious dish: sương sâm jelly, which is refreshing and nutritious. Anyone who has enjoyed it once will find it hard to forget.

Grass jelly is a rustic dessert that cools down on hot days.

PHOTO: NGO MA THIEN

In the past, people in the countryside often came across a lot of sương sâm leaves when they went to work on the fields or in the gardens. While working, they picked a bunch of leaves to make a cooling dessert on hot days. According to folklore, sương sâm has many uses, so now many people grow it as medicine. Therefore, finding them to make a cooling dessert is very easy.

The process of making jelly is also quite meticulous, with many steps. First, when you bring the jelly leaves home, you have to wash them with a lot of water to remove dirt, then scoop them out and put them in a basket to drain. Before there was a blender, people often crushed the jelly leaves and used a piece of gauze to filter out the juice.

Now, add the chopped and drained jelly leaves and enough filtered water and blend until the leaves are crushed. Put them in a sieve and strain them several times. Then use your hands to collect the leaves and squeeze one last time to get all the jelly essence.

Green jelly dish with eye-catching, refreshing green color

PHOTO: NGO MA THIEN

Depending on each person’s preference, you can put the filtered jelly leaf water into a small tray or plastic cup… Then, put the filtered water in the refrigerator at room temperature for about 5 hours and you will have your favorite jelly jelly. If you don’t finish eating it all in one day, you can put it in the refrigerator for up to a few days.

The delicious jelly dish with eye-catching green color, cooling, when eating the jelly is chewy, has the characteristic aroma of forest leaves, very "satisfying" to the mouth. To make it more attractive, eat it with coconut milk, basil seeds, sugar water cooked with a few slices of ginger or honey to help the dish more flavorful.

Source: https://thanhnien.vn/mon-ngon-mua-he-thanh-mat-thach-suong-sam-18525050614511995.htm