Re-pour the uncooked bean jelly into the pot, and boil it with low fire. Mix the bean jelly with water at the ratio of 2: 1, pour it into the pot, and keep stirring until the color of bean jelly changes from white to transparent, and it is obviously viscous. Then turn off the fire, put the cooked bean jelly into a container, and let it stand and cool.
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Bean jelly can be kept fresh in the refrigerator for three days. Normal temperature for one day. You can also use a large basin, put the bean jelly in it, add water and completely drown the bean jelly. It can be packed in plastic bags or round plastic boxes.
Bean jelly is very easy to go bad, even if it is put in the refrigerator, it only takes about 5 days. So try to eat it within three days. Of course, it can be eaten overnight if it is not spoiled. Fresh bean jelly is white or bluish white, transparent, elastic and odorless. The mildewed bean jelly is grayish white or reddish brown. Sometimes, moldy hairs can be seen on the surface layer, or there are mottled mildew spots and mildew spots, which can smell sour smell, have poor elasticity and are fragile.