Ingredients: 1500 grams of rice, 500 grams of jelly grass. The jelly grass is black jelly grass made from fresh jelly grass and dried jelly grass.

Method: 1. Soak rice for 4 hours, grind into rice paste and set aside.

2. First, soak the grass jelly in clean water.

After washing, add water and cook the jelly grass until soft.

3. After cooking, leave the juice in the pot for later use, and take the jelly grass out of the pot (when taking it out, put the gelatinous substance on the grass into the juice in the previous pot and take it a second time).

4. After taking out the jelly grass, let it cool, then put it into clean water and rub it out.

(The juice in the grass is in the water, and the jelly on the jelly grass is the essence.) Then the jelly grass can be thrown away.

5. Mix the second water and the reserved juice from the previous pot and pour them together.

Then use a slag bag to separate all the slag from the juice. Finally, there will be slag left in the bag (it is useless to throw away the slag), and then you can put it in the pot to cook the juice.

6. Boil the juice in the pot.

Remember to stir constantly and don't stick to the bottom.

7. When the sticky rice flour appears, use water to open the sticky rice flour. It will not be sticky, but liquid.

When the juice in the pot is almost cooked, pour it into the pot and stir constantly (back and forth).

8. If there are big bubbles on the surface of the juice, it means it is ripe.

If you want to fish out the bubbles, they are dirty stuff.

9. Finally, pour the juice into the container, cool and solidify, and you're done.

After being completely cooled, it becomes crystal clear and elastic black-green food, cut into small pieces.

According to their respective tastes, they are mixed with honey, white sugar or soy sauce, and chili water. It is smooth and refreshing, with a unique flavor. It can quench thirst or satisfy hunger. Long-term consumption has the effects of clearing heat, detoxifying, lowering blood pressure, and anti-cancer.