1, first soak the rice for 4 hours and grind it into rice slurry for later use.

2. Wash Mesona blume with clear water first, then put it down and add water to the pot to cook Mesona blume until soft.

3. After being cooked, keep the juice in the pot for later use, and take out the Mesona blume in the pot. When taking it out, get the gelatinous substance on the grass into the juice in the previous pot, and then take it for the second time.

4. Take out Mesona blume and let it cool, then put it in clean water and rub it out, because the juice in the grass is all in the water, and the jelly on Mesona blume is the essence. Then Mesona blume can be thrown away.

5. Mix the second water with the spare juice in the previous pot and pour them together. Then use a slag-separating bag to separate all the slag in the juice. When the residue is left in the last bag, you can cook the juice in the pot.

6. Cook the juice in the pot, and remember to keep stirring during the period, and never stick to the bottom.

7. Open the sticky rice noodles with water, not sticky, but liquid. When the juice in the pot is almost cooked, pour it into the pot and keep stirring. It is best to stir back and forth.

8. There are big bubbles on the surface of the juice, which means it is cooked. Remove the bubbles.

9. Finally, pour the juice into the container, and when it cools and solidifies, you're done. After thorough cooling, it is crystal clear and elastic black-green food, which can be cut into small pieces. According to their own tastes, it is added with honey, white sugar or soy sauce and pepper water, which is smooth and refreshing, has a unique flavor, can quench thirst and satisfy hunger, and has the effects of clearing away heat and toxic materials, lowering blood pressure and resisting cancer after long-term consumption.