Ingredients: starch (sweet potato, potato, bean starch can be used)

How to do it:

1. Put 1 kg starch and 10 kg water into a pot, stir while heating, add 30 grams of alum and a small amount of food pigment when the juice becomes sticky, stir well and cook for a while. When it is stirred to make it easy to show that it is cooked, it is taken out of the pot and poured into a container prepared in advance, and then cooled.

2. Mix 1 kg starch, 2 kg warm water and 20 g alum powder evenly, then pour into 1.5 kg boiling water, stir while stirring to make the starch mature, then pour into a container prepared in advance and cool.

3. Soak 0.5 kg of rice and 0.8 kg of peas in clear water, and then drain. Add 0.8 kg of clean water and grind them into slurry. The finer the grinding, the better. Soymilk needs to be filtered out of bean dregs. In addition, take 0.5 kg of pea powder and add a little water to mix well. Take a bite from the cauldron, add 5 kilograms of water, add 25 grams of alum powder and a little food pigment and mix well. After boiling, pour in soybean milk. Put the rice slurry and soybean milk together, heat them with low fire, stir them until cooked, pour them into a container from the fire, and cool them into jelly.