The practice of bean jelly:

1, put 50 grams of mung bean starch in the bowl, add 250 ml of cold water and mix well.

2. Boil 500 ml of clear water in the pot, add 3 g of starch and the stirred starch paste, and quickly stick it to the bottom of the pot and stir it after a small fire.

3. Put it in a bowl and cool and solidify.

4. Put 5g of vinegar, 5g of soy sauce, 5g of minced garlic and 5g of chopped green onion in the bowl and mix well.

5. Invert the cooled bean jelly into the dish to change the flower knife, drizzle with seasoning, and appropriate amount of cucumber and Chili oil.

The method of making bean jelly stronger:

1, the ratio of powder to water. The starch used to make bean jelly is preferably pea starch, which is the most authentic. Generally, when the ratio of pea starch to water is kept at 1:6, the bean jelly made is very successful. You can use a scale. If you don't have a scale, you can use two bowls of the same size. One bowl contains starch, the other bowl contains water, and one bowl of starch corresponds to six bowls of water. First, two bowls of water and starch are mixed evenly to form starch water, then the remaining four bowls of water are put into a pot to boil, and then the starch water is mixed with the boiled water in the pot to boil.

2. add salt. When we mix starch water, we can add a spoonful of salt, which can increase the gluten very well, and the bean jelly made will be more powerful.

3. Add alkaline noodles. Pour 4 bowls of clear water into the pot, then add a little alkaline noodles and stir evenly to cook. Adding a little alkaline noodles can not only increase the transparency of bean jelly, but also increase the toughness of bean jelly. The bean jelly made in this way is not fragile, not easy to break, and very tough.

4, the temperature. Many people make bean jelly by boiling water before pouring starch water. In fact, it is easy to get pimples after boiling water and pouring starch water. The correct way is to boil the water to the bottom of the pot and bubble, but pour the starch water when it is not completely boiled. Be sure to stir the starch water again before pouring it to prevent it from sinking. Stir with low heat, and cook until it is thick and transparent, and then you can go out of the pot. Let it cool at room temperature after cooking. Don't put it in the refrigerator. Put it in the refrigerator after eating.