Black jelly can only be solidified after solidification. In fact, black jelly can be eaten even if it is not well solidified, but its taste is not so good.

Black jelly method:

(1) Ingredients: black jelly 50g 1250 water.

(2) Prepare a big basin. Pour in 50 grams of black jelly.

(3) Measure 1250ml of water and stir it evenly. There are proportions in the general instructions. If you add water in proportion, you will cook a beautiful finished product. Too much water is thin, the taste is inelastic, and it is not easy to form; The water is less dry, and the taste is firm and not slippery. If you don't have an electronic scale, just use an ordinary mineral water bottle, the one marked 500ml, and two and a half bottles will do. Try not to exceed it. Less is better, otherwise it is not easy to shape.

(4) If you are afraid that the particles will affect the taste, you can sieve the stirred bean jelly water. After sieving, pour it into a clean pot and heat it with high fire.

(5) Keep stirring to prevent the pot from being polluted until it boils. Boil and pour into a large plate to cool. After natural cooling, it can be put into the refrigerator for refrigeration. It tastes better after refrigeration.

(6) When eating, cut quickly with a knife. Like tofu, cut into any size. It's beautiful. It can be mixed with honey, homemade syrup or condensed milk. I boiled sugar water with pure milk and sugar. The milk was full of flavor and delicious.