Specific practices:
1. First pour a small bowl of mung beans into the basin. Try to choose this hairy mung bean. This kind of hairy mung bean has a high flour yield, so it is better to use this when making bean jelly. There is also a slippery mung bean, suitable for raw bean sprouts. Then add cold water to the pot and soak it for one night to make these mung beans fully absorb water.
After a night, these mung beans have been soaked. Mung beans absorb the water in the basin, and all of them swell and become bigger. Rinse the mung bean again, control the moisture, then pour the mung bean into the wall-breaking machine and add water to break the wall. The finer the beat, the better.
3. Pour into the mesh bag and filter again, and wring out the water by hand, so that the filtered mung bean starch will be more delicate. Don't pour out the mung bean residue filtered from the net bag, then pour a small amount of water into the basin several times, hold the mouth of the net bag, rub the mung bean residue in the net bag by hand, continue to wash out the starch inside, and then pour it into other basins when the water in the basin is thick, and then continue to pour.
This is just filtering and kneading starch water. Let stand for about 5 hours.
5. Now that the starch water has precipitated, pour out the clear water in the basin, leaving only the starch precipitated at the bottom of the basin. Use this mung bean starch to make jelly today. The ratio of starch to water is 1:5.
6. First scoop a bowl of mung bean starch into the basin, then add a bowl of water into the basin and stir well, then add a spoonful of alkaline noodles and a spoonful of salt into the basin and stir well.
7. Then pour 4 bowls of water into the pot and turn on the fire first. The water in the pot doesn't need to be boiled. When the water is slightly hot, turn off the fire, then slowly pour the starch liquid that has just been stirred into the pot, and then keep stirring in the same direction with chopsticks. As the temperature in the pot rises slowly, the starch liquid will gradually thicken. Stir in the same direction with chopsticks. The more stable the stirring.
8. Then pour it directly into a clean basin for cooling, and gently shake the basin. After cooling, it is the jelly we usually eat.
9. Next, make sauce, put minced garlic and chopped green onion into a bowl, add a spoonful of Chili noodles, pour a spoonful of hot oil to stimulate the fragrance of garlic and Chili, add a spoonful of salt and monosodium glutamate, add some soy sauce, and add some old vinegar to stir well. Let's mix this sauce and put it aside.
10. Now that the jelly is cold, turn the basin upside down, which is particularly smooth and angular. Sprinkle cold boiled water on the jelly. I wonder if you have this tool? This is a tool for selling jelly here, called jelly spinner.