1. Soak mung bean starch in water for several times, then remove the floating water and keep the pulp below;

2. Two cups of cold water and one cup of mung bean starch are dissolved and stirred evenly (no granules are needed) and poured into a metal container;

Boil a pot of boiling water, and the fire will be small after boiling. Scalding a metal container directly on a boiling pot, quickly stirring the starch paste inside until the starch paste is dehydrated and solidified, and pouring a small amount of boiling water into the metal container until the solidified product becomes transparent;

4. Pour into the prepared container and cool. When making many times, oil can be coated between bean jelly (skin) to prevent adhesion;

5. You can cut bean jelly into small strips and mix with shredded cucumber, shredded carrot, chopped peanuts, sesame seeds, minced garlic, sesame sauce and salt. You can also cut the bean jelly into strips, add soy sauce, chicken essence, sugar, pepper, sesame oil, onion, garlic and pepper and mix well to serve (seasoning can be added according to personal taste! )

Homemade mung bean jelly at home, without alum, is healthy and nutritious, and has many benefits. ! !