Take a proper amount of Sophora japonica, about four or five by hand. Blanch the water with hot water first, and filter out the weathered dust.

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Boil a pot of hot water at 100 degrees!

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Pour in the white bean jelly, about 50g, depending on the amount of water. Stir well. After about an hour, when the coagulation is complete, you can eat it. Refrigeration is better!

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This kind of white bean jelly is for me.

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Uh-oh ~ just the sauce aunt's!

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Tips

It's easy to make, not very sweet. You can increase the amount of sugar according to your taste. There is a fragrance of Sophora japonica, not as rich as scrambled eggs with Sophora japonica ~

How easy is it to cover up other spices, flowers? Its own fragrance

Let's try it together!