2. pour 5ml of clear water, 3g of white bean jelly and 15g of white sugar into the pot.
3. stir evenly with a shovel, and bring to a boil until it is boiling hot.
4. We will prepare a clean glass container without water and oil, and pour the boiled white jelly water into the glass container.
5. Add chopped cantaloupe and stir well.
6. After standing and cooling, you can also put it in the refrigerator for 2 hours. Let's look at the Hami melon jelly again. It has been set and solidified very well, and then we can turn it upside down.
7. after demoulding, we cut it into small pieces, and the crystal clear jelly is ready.
in hot summer, it is very cool and slippery, and the method is very simple. The Hami melon jelly made in this way has no additives, and children can eat it with confidence. Not only is the color particularly attractive, but it is also sweet and delicious. Those friends who like to eat cantaloupe can do it like this. If there are guests at home, it is also very respectable to serve them on a plate. Now the weather is getting hotter and hotter, and the Hami melon jelly made in this way can also be regarded as a good summer product.
Details of ingredients:
2g of cantaloupe, 3g of white bean jelly, 15g of white sugar and 5ml of clear water
Cooking tips:
Try to cut cantaloupe into pieces as much as possible, so that the taste of cantaloupe jelly will be better after solidification and fusion.
Adjust the jelly water according to the ratio of clear water and white jelly powder, so the solidification effect will be very good. White bean jelly water should be poured into a glass container before it is cold, because white bean jelly will solidify quickly after it is cooled, so it must be poured into the container before it is cooled.
After shaping, cut it into small pieces you like and eat it. You can also eat it with yogurt or honey. If you can't finish eating, you can put it in the refrigerator and it won't go bad for 3 days.