Preparation materials: 50 grams of bean jelly, 65438+ 0.5 liter of cold boiled water, appropriate amount of sugar, appropriate amount of fresh fruit (whatever you like).

Production steps:

First cut each jelly fruit into 4 pieces, then take out the yellow pulp, and put the pulp discarded from the peel in a sunny and ventilated place to dry;

After the pulp is basically dry and cool, rub, knead and peel the pulp without covering the skin of the pulp, and wrap the peeled pulp with clean fine gauze;

After that, the gauze bag wrapped with peeled pulp is soaked in cold boiled water for 10 ~ 15 minutes, and then the pulp in the gauze bag is repeatedly rubbed hard by hand to directly wash out all pectin substances in it;

Finally, the gauze is taken out and discarded, and the cold boiled juice in the container is allowed to stand for about 1.5 hours, and the water in the container will automatically condense into crystal clear natural white jelly;

Scoop it out piece by piece and put it in a small bowl. Add sugar and your favorite fruit and cut into cubes. Stir well and serve.

The content of doubt:

The scientific name of jelly fruit is Li Xue, and there are also places called thunderbolt fruit and jelly fruit. It is a Ficus plant, mainly distributed in the south and rare in the north. The jelly made from it does not need any additives, and it is completely natural "plant essence", which is different from those sold in the market. Jelly products containing a lot of pectin have lower calories and are healthier. After all, the food like white bean jelly is most afraid that illegal traders will add harmful substances such as alum, so if conditions permit, it is healthy and convenient to make it with bean jelly fruit.

In addition to bean jelly fruit, it can also be made from another plant, that is, the seeds of pseudophysis are soaked and kneaded with water, and can also be used as raw materials for making bean jelly. People generally call it "stone jelly", because the fake acid pulp seed is also called stone flower seed, but this method needs to add something like lime water as coagulant, so it is not so pure and natural compared with jelly fruit.

-Simple homemade white bean jelly-

Preparation materials: 20 grams of bean jelly, about 500 ml of water, appropriate amount of white sugar and brown sugar, and free fruit.

Production steps:

Boil water in a pot, pour in bean jelly after the water boils, and add a little sugar to dissolve;

Then pour the evenly dissolved liquid into a heat-resistant container, cool it, put it in the refrigerator, take a small bowl, add a proper amount of brown sugar, dissolve it in water, and put it in the refrigerator for later use;

After about 3 hours, the bean jelly is fully formed. Take it out, cut it into small pieces and put it in a bowl, then add cold brown sugar water and fruit particles to eat.

Related doubts:

This method is the simplest and quickest, because you buy ready-made powder of bean jelly, but the ratio of water to powder depends on the requirements of different brands' formulas, which will be different.

Although there are inevitably food additives such as carrageenan and potassium chloride in the finished bean jelly, it is not as healthy as the washed bean jelly fruit, but eating it once or twice occasionally will not have any effect, as long as it is not something with alum added.

Because white bean jelly itself has no taste, there are many choices of "juice" that we can mix together, such as yogurt, honey water, condensed milk, coconut milk and so on.