Specific method:
1. First, pour a small bowl of green beans into the pot. Try to choose this kind of hairy green beans. This kind of hairy green beans have a high powder rate, and it is better to use this when making jelly. There is also a slippery mung bean, suitable for bean sprouts. Then add cold water to the pot and soak overnight so that these mung beans can fully absorb water.
2. After one night, these mung beans have soaked well. The green beans absorbed the water in the basin and all of them swelled up and became bigger. Rinse the green beans again to control the water, and then pour the green beans into a wall-breaker and add more water to break the wall. The finer the beat, the better.
3. Pour into the mesh bag and filter again, wring out the water by hand, so that the mung bean starch filtered out will be more delicate. Do not pour out the mung bean residue filtered out of the mesh bag, and then pour a small amount of water into the pot in several times, pinch the mouth of the mesh bag, rub the mung bean residue in the mesh bag with your hands, continue to wash out the starch inside, and wait for the pot of water to thicken before pouring it into other pots, and then continue to pour.
4. This is just filtered and kneaded starch water. Let it sit for about 5 hours.
5. Now the starch water has settled, then pour out the water in the basin, leaving only the starch settled in the bottom of the basin. Use this mung bean starch to make jelly today. The ratio of starch to water is 1:5.
6. Spoon a bowl of mung bean starch into the basin, then add a bowl of water to the basin and mix well, then add a spoonful of lye and a spoonful of salt to the basin and mix well.
7. Then pour 4 bowls of water into the pot, turn on the heat first, the water in the pot doesn't need to boil, turn off the heat when the water is slightly hot, then slowly pour the starch liquid that you just stirred into the pot, and then keep stirring in the same direction with chopsticks. As the temperature in the pot slowly rises, the starch will gradually thicken. Keep stirring with chopsticks in the same direction. The smoother you stir, the better.
8. Then pour it directly into a clean pot to cool down and shake the pot gently. After cooling, it will be the jelly we usually eat.
9. Next make the sauce, put the minced garlic and chopped green onion in a bowl, add a spoonful of chili noodles, pour in a spoonful of hot oil to stimulate the flavor of garlic and chili, add a spoonful of salt and MSG, add some soy sauce, add some aged vinegar and mix well. Let's mix up this sauce and set it aside.
10. Now that the jelly is cool, turn the basin upside down and make it extra smooth and ribbed. Sprinkle the cooled water over the jelly. I don't know if you have this tool? We sell jelly here with this tool, called jelly spinner.