1. Preparation materials and dosage: 50g of white bean jelly, 0/00 g of water, 850g of water, and appropriate amount of yellow peach and mango.
2. Mix 50g of bean jelly and100g of water to form bean jelly slurry.
3. Put 850g of water into the milk pot and heat it until it boils.
4. Cut the yellow peach and mango into small pieces.
5. Turn the heat to low heat and pour in the white bean paste.
6. Continue to cook bean jelly for 2 minutes.
7. Wash the mold and drain the water.
8. Pour one third of the jelly water into the mold and add a proper amount of fruit.
9. Continue to pour bean jelly water until the mold is 9 minutes full, and let it cool and solidify.
10. Enjoy demoulding.
The jelly made in this way is not only cold and refreshing, but also rich in taste, which is very suitable for eating in summer.