Mung bean jelly-------------------------------------------------Ingredients:

100 grams of mung bean starch, 600 grams of water, 1 gram of salt Method: 1. Weigh 100 grams of mung bean starch into a small pot 2. Pour in 600 grams of water, stir evenly 3. Then move to the fire and use minimum heat to slow down

Heat slowly and stir constantly to avoid scorching the bottom 4. Cook until the starch water turns into a crystal translucent color and becomes a thick paste, and when large bubbles appear from the bottom of the pot from time to time, turn off the heat 5

.Then add 1 gram of salt while it is hot, mix well and quickly pour it into the prepared container. 6. It can be shaped when it cools slightly. After taking it out, you can cut it into pieces, strips, etc. as you like.

Egg-roasted jelly-------------------------------------------------1. Mung beans

650 grams of jelly, 2 eggs, a tablespoon of homemade sesame chili sauce Ingredients: a little green onion, ginger, 1 star anise, appropriate amounts of pepper, light soy sauce, sugar, rice vinegar, and salt 2. Cut the jelly into smaller cubes 3.

Chop green onion and ginger into pieces and set aside for later use. 4. Crack 2 eggs into a bowl, add a spoonful of water and beat them up, so that the scrambled eggs will be scattered and soft. 5. Put a little oil in the pot, heat it and pour in the eggs.

liquid, stir-fry until the egg liquid solidifies, then turn off the heat 6. Dish out the eggs and set aside. 7. Put a little oil in the pot again, add peppercorns and star anise after it is hot, stir-fry over low heat and take it out. 8. Add green onions and minced ginger.

Stir-fry until fragrant 9. Then add a bowl of boiling water, a spoonful of chili sauce, light soy sauce, sugar, rice vinegar, and salt. 10. After boiling over high heat, add mung bean jelly and eggs, mix well. 11. Then cover the pot and simmer over high heat.

Cook for 2-3 minutes. Tips 1. There is no need to refrigerate after cooking. The starch paste is cooled slightly to make jelly. Because mung bean starch is the most viscous and has the best gelling performance among starches, it is easier to shape. Basically

Before it cools down, you can shape it, take it out and cut it into pieces.

2. When boiling starch water, always use low heat and stir constantly to prevent the paste bottom and starch from being unevenly heated and causing agglomeration.

3. After the starch paste is cooked and turned off the heat, add a little salt while it is still hot. This way, regardless of whether it is served cold or stir-fried, the jelly will taste better.

4. When baking the jelly at the end, the time should not be too long, just 2-3 minutes to prevent the jelly from turning into paste again due to the high temperature.