The production technology of mixed jelly: firstly, crushing. Cutting clean mung beans into two or three pieces through a pulverizer can greatly shorten the time of soaking beans. Then, soak. Put these broken grains in several huge green pottery pots and soak them in clear water for two hours. Next, grind the pulp. It used to be a stone mill, but now it is an electric mill. Pour the swollen beans into the funnel together with the water for soaking the beans, press the button and the refiner will start working. Next, let it stand on the reed. After several large pots of pulp are too thin, let them stand for a while. This is skimming. Skim the clarified slurry from the upper layer of the green earthen basin and put it in the pot for fermentation overnight, which is an essential ingredient for making batter. Uniformly mixing the remaining slurry with the precipitated bean flour to complete the preliminary preparation for making mixed bean jelly.

The iron pot for cooking bean jelly is very big, with a diameter of more than one meter. Brush the clean cauldron once, pour the prepared slurry into the cauldron, and then add the appropriate amount of alkaline noodles and salt. From the moment the flame ignited, the stirring never stopped, and it was not until more than an hour later that the flame in the stove gradually went out.

Finally, put the bean jelly into the enamel pot with a spoon, find a ventilated place, and put all the enamel pots filled with bean jelly neatly on a wooden shelf. After a few hours, the bean jelly was completely cold, and it was done when it was buckled on a clean chopping board.

Assorted bean jelly is actually a kind of mung bean jelly, but it is different from ordinary mung bean jelly. Mixed jelly looks a little yellow, not as white and glittering as ordinary jelly; Hard to the touch is not as soft and elastic as ordinary jelly. From the appearance, if the general jelly looks like a Jiangnan woman, it is beautiful and gentle; That kind of mixed bean jelly is the northwest man, thick and warm. Assorted bean jelly has become an intangible cultural heritage in Mengzhou, Henan, China, because of its special production technology and a hundred-year history.