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Soup pot 1

Plastic lunch box 1

Spoon 1

Measuring cup 1

Mung bean starch 1 serving

Chili oil is added according to personal taste.

A little sesame sauce

1-2 teaspoons of balsamic vinegar

Light soy sauce

Methods/steps

1

Pour 5 portions of clear water from the cup into the soup pot, add a little salt (to facilitate the solidification of bean jelly), and heat it to boiling over high fire.

2

Measure 1 part mung bean starch and 1 part water in a measuring cup, and pour them into a large bowl and stir well.

three

Slowly pour the prepared mung bean starch into boiling water and stir with a spoon. After all the mung bean paste is poured out, turn to low heat and cook slowly.

four

During the cooking process, the spoon should be constantly stirred, and the speed can be slightly slower at first. With the gradual increase of temperature, the mung bean paste in the pot will change from turbid to transparent and from thin to thick, and the stirring speed should be relatively fast at this time to ensure the full uniformity of mung bean paste.

five

When all the mung bean paste in the pot becomes transparent, it is scooped up with a spoon and flows down one by one, and it is cooked when there are bubbles in the pot.

Pour the cooked mung bean paste into a plastic lunch box and let it naturally solidify in cold water, or directly put it in the refrigerator for several minutes until it solidifies.

six

Hold both ends of the plastic lunch box with both hands, shake and squeeze it several times to separate the mung bean jelly from the edge of the plastic lunch box, then buckle it upside down on the chopping board, and cut it into small strips 2cm square and 6cm long with a knife.

Put mung bean jelly into the plate, add various seasonings and mix well, and a refreshing jelly will be served.

Matters needing attention

Be careful not to burn your hands.