Method of bean jelly (Guangdong dim sum)

People who recognize this brand have no bitterness.

The description on the back says 2.3kg of clean water, and 1 kg of water is equal to 1000ml of water. So our recipe just has 2000 ml of water.

Measuring cups are available. If there is no measuring cup, prepare a bowl that you usually eat at home.

Take a larger container, pour a box of bean jelly, add 200ml water (water from a bowl of rice bowls) and stir well until there are no particles.

Pour step 4 into the pot, then add 1800ml of clean water (water from 9 bowls of rice bowls), boil it over medium heat, and stir it clockwise while cooking.

It was like this at first.

About 10 minutes, the color becomes dark and sticky. When the spoon is stirred, it feels resistance, which means it is ready and continues to cook.

There are many small bubbles. This one is cooked.

Let it cool, and the whole pot can be eaten when it is cold. If you put it in the refrigerator, it will taste better. Add condensed milk, honey and sugar.