Mung bean starch jelly: Mix starch and cold water at the ratio of 1: 6, and cook on low fire. When it bubbles and the starch is transparent, pour it into an oiled basin and let it cool. It can be cold or fried quickly. If you like hard things, you can add a little less water.
The second method is to mix about one fifth of starch noodles when making jiaozi noodles. Jiaozi is translucent after being cooked, and has a strong flavor.