Tools/raw materials: potato starch 1 kg, 6 kg of water, 3 yuan for Mingfan.

1, pour potato starch, water and alum together and stir.

2. Pour the stirred materials into the pot for heating, and fully stir them for 3 minutes during the heating process. Turn off the fire when stirring is almost complete, and cool the jelly in a bowl when stirring is very hard.

3, bean jelly can be cut according to your own taste after cooling.

Matters needing attention in making bean jelly with potato flour

1 Selection of potato flour: Choose potato flour with good quality, which should be light yellow or white in color, fine in texture and free from impurities.

2, the proportion of water: when making potato powder jelly, pay attention to the proportion of water. Generally speaking, the ratio of potato flour to water is 1: 6, that is,1potato flour, 6 parts water. If there is too little water, bean jelly will be too hard; If there is too much water, the bean jelly will be too soft. Therefore, we should adjust the proportion of water according to our own taste and preferences.

3, duration and time: when cooking potato powder bean jelly, slowly cook it with medium and small fire, don't cook it too fast, so as to avoid the bean jelly being undercooked. At the same time, the cooking time should also be adjusted according to the thickness of bean jelly and its own taste, not too long or too short.

4, precipitation problem: potato flour jelly may have precipitation problems during the placement process. In order to prevent precipitation, you can add more water solution of potato powder to make the bean jelly thicker. At the same time, when placed, the bean jelly should be stirred evenly to avoid precipitation.