Whether it is black or white, the raw material for making bean jelly is starch. First, stir up the starch you bought to make bean jelly with a little water. These starches are all processed by plants such as potatoes, sweet potatoes, cassava, broad beans, etc. The last process of processing is to put the precipitated starch on a cloth to dry or dry. At this time, starch tends to form lumps or small pieces. There will be small bumps in the raw materials of bean jelly.

Method of bean jelly:

1. First pour the raw material of bean jelly into a small stainless steel rice bowl, stir well with a little water, and crush all the starch bumps inside.

2. Boil water in a small pot-the amount of water given in strict accordance with the instructions.

3. Pour boiling water into a small stainless steel rice bowl (Note: Never pour too much boiling water, otherwise it will become mushy and not jelly. ) give it a stir. If you are afraid of being unfamiliar, you can also put the small rice basin directly on the fire to boil.

4. Leave the stirred bean jelly in a cold place and let it cool naturally. You can also put it in the refrigerator for two or three hours after it is cold.

5. Scrape the cold and solidified bean jelly around the small basin with a knife and turn it over on the plate, and a large piece of bean jelly is finished.

6. Cut the chunks into strips and mix with soy sauce, vinegar, Chili oil, garlic paste, salt, monosodium glutamate, sesame oil, chives, mustard, pepper powder ... whatever your personal taste.