How to make pea powder and Q pop out of the pot, smooth, soft and not easy to break? The q-bomb out of the pot is smooth and soft, spicy and delicious, and one plate at a time is not enough to eat. I will tell you that you can learn the secret recipe from Xiao Yang within 1 minute. It is safe and hygienic, and it is better than cold noodles ... Nutrients of bean jelly: increase physical strength, and bean jelly contains a lot of nutrients. People can supplement enough energy for the human body after taking it, thus enhancing the immune ability of the human body and improving the anti-stress ability.

Cassava starch, the main ingredient of slimming effect and bean jelly, feels full after taking it. Bean jelly is low in calories and rich in nutrients. Eating it often also has the effect of losing weight. Heat-clearing, detoxicating and summer-relieving jelly is refreshing and smooth, suitable for eating in hot weather, and can play the role of heat-clearing, detoxicating and summer-relieving. The process is as follows: the daily practice of spicy hand-made bean jelly

Step 1: Prepare ingredients in advance: 250g of bean jelly, 3 fragrant lai, 2 cloves of garlic, 2 millet peppers, and scallion 1 root. Take a container, fill a small bowl with pea starch and pour it into the container, then fill a small bowl with water and pour it into the container. Stir well with a spoon until there is no particulate matter.

Step 2: Wash and chop Lai Xiang, chop garlic, wash and chop onion, chop millet pepper, and pour 4 bowls of water into the pot. (The bowl is still the small bowl) When the water in the pot is bubbling (don't wait until the water is completely boiled, put it in the pot when there are bubbles), pour starch water into the pot.

After simmering, mix well with a shovel to avoid sticking to the pot. In the process of cooking, you should keep stirring with a shovel until a big bubble comes out of the pot and it is completely transparent, so you can turn off the fire.

Rinse a plate with tap water, then pour the bean jelly into the plate and put in the cold solidified sauce: take a bowl, add garlic paste, onion, millet pepper, sesame seeds and pepper noodles, stir in oil until fragrant, then pour in two spoonfuls of soy sauce, one spoonful of rice vinegar, one spoonful of salt and one spoonful of monosodium glutamate, and stir well for later use.

The bean jelly has been shaped, turned over on the slate, and the knife edge touches the water. Cut the bean jelly into pieces and put it in a bowl. Pour in the seasoning juice, sprinkle with vanilla and stir well. You can eat this spicy and smooth bean jelly. Cool and refreshing, refreshing. It is simpler than cold noodles, glittering and translucent, and looks very appetizing. It's so cool to eat and so cool to learn.