Food seasoning: mango, pitaya, white bean jelly (or other kinds of Arabic gum, such as edible gelatin), white sugar (or old rock sugar) and purified water. Production process:
The first step is to prepare 1 mango and a pitaya in advance, cut them into cubes and put them into a plate for reservation. The size is as shown in the above figure. You can also choose fruits that you like according to your personal hobbies, such as bananas, apples and strawberry seedlings. Naturally, the more types you choose, the better. Almost no one does not like the fruit jelly made in this way.
The second step is to pour 500 grams of purified water into the pot, then 25 grams of white bean jelly (or other Arabic gum chemicals), and then 20-30 grams of white sugar (or old rock sugar). After the fire is boiled, cook and mix until the above raw materials are completely dissolved and a large number of bubbles appear.
Step 3: Finally, put the diced mangoes into the pot, mix them quickly, and immediately turn off the fire. Moreover, take them out and put them into a bowl. After it is completely cooled down, cut them into pieces. The simple and delicious jelly cake is made, and the taste is better after being refrigerated in the refrigerator. The remaining pitaya is the same as the above method, so that two kinds of jellies with different tastes can be made. If you feel that it is troublesome to separate them, you can also do it.
Warm reminder: In the case of stewing, please pay attention to the preparation of pure water and white bean jelly (20:1) as much as possible, so that the jelly made can maintain the crystal clear surface, tender taste and attractive color to the greatest extent, and do not use it excessively.
In addition, the pot for boiling white bean jelly should be kept clean and tidy as far as possible, so that the fruit juice cooked in that way will not only have no peculiar smell, but also have a faint fruit aroma, which is also the first necessary condition for making fruit jellies with different tastes.