1, bean jelly does not solidify after cooling, probably because the water temperature is not high, or because there is too much water and it is too thin, indicating that its production failed. It is suggested that when brewing or making bean jelly, water with enough temperature should be prepared, so that bean jelly can be fully soaked and stirred while pouring, which is more conducive to the solidification of bean jelly.

2. In addition, if too much water is added, the ice powder will not solidify, so we should control the ratio of water to jelly when making ice powder, which is generally the best at around 1:5, so that we can see that the ice powder has completely solidified after cooking and cooling.