1. Wash Cao Xian and prepare rice soup. Fairy grass is colored when put into water, and it is colored no matter how it is washed. If you want to wash it all, you will be too tired to cook the pulp. Rub it several times until there is no sand. This is very important, otherwise there will be sand in the jelly. Soak for half an hour after washing. When cooking porridge, put some thick rice soup out and add it to the cooked soup, which makes it easier to freeze.

2. Cook in a pot. I cooked it in an electric cooker, so it's convenient to watch the water instead of the fire. Put more water and boil for an hour or two, and it will be pulpy.

3. Boil the water almost, except Cao Xian, and the rest is boiled Cao Xian soup, and Cao Xian can be removed.

4. Then add the thick rice soup into the pot and cook it with Cao Xian soup, and stir it with a spoon for one or two minutes, so that Cao Xian soup and rice soup can be fully integrated.

5. Continue to evaporate water. At this time, if the lid is covered, it will overflow, and it is not necessary to cover the lid to remove excess water. It depends on the amount of water, try not to be too thin.

6. Turn off the power of the rice cooker and let the soup in the pot cool, thus freezing it.

Stone flower freezing practice:

Stone flower jelly, also called stone flower, is made of a dark brown seaweed called stone flower. Picked cauliflower becomes white and yellow after six insoles and six times of soaking. After adding water, it is boiled into soup, filtered and stored in the refrigerator (according to records, there was cauliflower jelly in China as early as the Tang and Song Dynasties, and there was no refrigerator in the past, so it was often hung in a well to cool), that is, it became gelatinous jelly, which was transparent if frozen. Cut the frozen stone flower into pieces, add some ice water, put some sugar, and drop two drops of white vinegar and lemon juice to make delicious frozen stone flower ice.