Ingredients: 500g fresh Mesona blume.

Accessories: 2500g of water, 300g of cassava flour and a small amount of edible alkali.

1, only leaves are selected for Mesona blume, but leaves are not used.

2. Boil 2,000 grams of water with a small amount of edible alkali, add Mesona blume, and pour it out when it is hot, just like cooking vegetables.

3. Put the cooked Mesona blume into high-speed blender and break it, then filter it with a cloth bag, or you can choose not to filter it.

4. Add cassava flour into 500 grams of water and stir, then pour it into the broken Mesona blume and stir well.

5. Stir well, then pour it into a non-stick pan and cook it. Cook it with medium heat until the bean jelly is in a paste state, and then start stirring it continuously until it is fully cooked. Pour the cooked bean jelly into a pan and blow it to cool and shape it.