Ingredients: dried Mesona chinensis (or Mesona chinensis powder, Mesona chinensis juice), sweet potato powder (rice pulp is also acceptable), water and alkali (the function is to increase toughness).

1, because I didn't grind it into powder when I brought it, I'll grind it in a mill first.

2. Boil the water, put the ground Xiancao powder and alkali down to boil for about 15 minutes, turn off the fire and let it cool for a while. Because it is not very finely ground, I want to make Xiancao jelly taste more delicate, and filter it with a white cloth. Mix sweet potato powder with water to make slurry, add the boiled Xiancao juice, heat it while stirring, and turn off the fire and let it cool after boiling. It tastes better to put ice in the refrigerator after cooling.

3, when eating, cut into small pieces and add honey or rock sugar or sugar. You can also add peanuts, lotus seeds, red beans, mung beans, milkshakes, etc. to adjust to your favorite taste.

Note: The whole process takes about half an hour. You can eat your own healthy, hygienic, delicious and summer-cooling jelly.