2. Pour 500ml of water, 30g of white bean jelly and sugar 15g into the pot.
3. Stir well with a shovel and bring to a boil.
We will prepare a clean glass container without water and oil, and pour the boiled white jelly water into the glass container.
5. Add chopped cantaloupe and stir well.
6. After standing and cooling, you can also put it in the refrigerator for 2 hours. Let's take a look at Hami melon jelly. It has been set and solidified well, and then we will turn it upside down.
7. After demoulding, we cut it into small pieces, and the crystal clear jelly is ready.
In hot summer, it is very cool and slippery to eat like this, and the method is very simple. The Hami melon jelly made in this way does not contain any additives, and children can safely eat it. Not only is the color particularly attractive, but it is also very sweet and delicious. Those friends who like to eat cantaloupe can do this. If there are guests at home, it is also decent to entertain them with plates. Now the weather is getting hotter and hotter, and the Hami melon jelly made in this way is also a good summer product.
Composition details:
200g of cantaloupe, 30g of white bean jelly, 5g of white sugar/kloc-0, 500ml of clear water.
Cooking skills:
Cut the Hami melon into pieces as much as possible, so that the taste of Hami melon jelly will be better after solidification and fusion.
Adjust the jelly water according to the ratio of clear water to white jelly powder, so that the solidification effect will be good. White bean jelly water should be poured into a glass container before it is cooled, because white bean jelly will solidify quickly after it is cooled, so it must be poured into the container before it is cooled.
After shaping, cut into small pieces that you like to eat. You can also eat it with yogurt or honey. If you can't finish it, you can put it in the refrigerator and it won't go bad for 3 days.