In normal times, besides basic rice, people often eat noodles or bean jelly. Many times, people choose to go to the supermarket to buy bean jelly, mainly because people are not very familiar with its method. In fact, the method of bean jelly is relatively simple, but people just don't understand it. In this regard, I will introduce you to the knowledge of how to make bean jelly in detail.

1 take 1ml of cold water and put it into the pot. The ratio of starch to water is 1: 5, and 2ml and 1ml of water can be used to make a box of music buckle 1L crisper.

2 put mung bean starch into water and stir well.

3 put the pot on the fire and heat it, stirring it constantly with a spoon to make it heated evenly. When the starch water becomes hot, turn down the heat and keep stirring until the starch becomes transparent. When the starch becomes transparent, turn off the heat and stir for a while until it feels sticky.

4 pour the starch paste into a mold, smooth it, and let it cool to form, or put it in the refrigerator.

5. Invert the formed bean jelly and cut it into filaments or thin slices.

6 use laoganma douchi sauce, chopped green onion, mashed garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar to make seasoning according to your own taste, pour it on bean jelly, and mix well when eating.

The knowledge mentioned above is an introduction to the knowledge of "How to make home-made bean jelly?" I believe that through the above introduction, everyone is familiar with how to make home-made bean jelly. It seems that the production of home-made bean jelly still needs a certain process and is more particular, so for those who usually prefer to eat home-made bean jelly, they can do it themselves, so that their families can enjoy the food with themselves.