Preparation of mung bean jelly (1) starch: Wash mung beans with clear water and soak them in a vat for one day and night to make them absorb enough water. Grind the soaked mung beans with a mill. When grinding, add 400kg of water to each 100kg of mung beans and grind them into slurry. Put the ground soybean milk into a vat, add the clear pulp, stir well and let it stand. Therefore, starch is obviously precipitated. After a few hours, remove the clear water layer above, take out the coarse powder layer in the middle, put it in the second tank, add the clear pulp, and stir it fully to precipitate the starch. After standing and settling, put the coarse powder layer into the third tank according to the above method, add the clear slurry, and stir and settle. Until there is no starch precipitation in the wool powder. Skim off the clear water on it, take out the precipitated starch, and filter it with a fine sieve or emery cloth to remove the debris. When filtering, add clear water and clear slurry, and rinse and filter repeatedly. Then put the filtrate into a cylinder for precipitation. Remove the clear water above, take out the precipitated wet starch and put it in a cloth bag to drain the water, which is the mung bean starch block.

(2) Punching: take 10kg mung bean starch and mash it into flour. No pimples and granules. Then add 20 kilograms of warm water and 40 grams of alum and stir well until it becomes sticky. Take 45 kilograms of boiling water and stir it quickly to cook it evenly. After cooking, quickly pour it into the box cover of a certain specification, and the surface is flat, similar to tofu, and let it stand, cool and freeze.

(3) dicing: after the paste is frozen, it is turned into a clean plate frame, and then it is cut into pieces with a knife according to specifications to obtain the finished product. It can also be divided according to the needs of consumers when selling. Keep the lid flat when making, and add some cold water when taking the lid off. Generally, 5kg of starch can be used as bean jelly 10kg. It can also be made into vermicelli and vermicelli.