1, 10 kg mung bean starch (or pea starch, corn starch, potato starch, sweet potato starch, mixed starch, etc. ) and 300-400 g of power source K (steamed), and then mixed with 5 kg of 55-degree warm water to make paste.
2. Slowly pour 20-40 kg (different varieties of starch have different amounts of water) into a pot with 80-90 degrees of hot water (20g of edible salt can be added to the boiling water in advance for batch processing and take-out), continue stirring, heat it to transparency with low fire, and pour it into a mold for thorough cooling (air conditioning can be used for batch processing) to obtain jelly. Then cut into strips (thoroughly cooled before vacuum or sealed packaging) and mix with seasonings to serve.
3. Wash the white peas and soak them in clean water for 24 hours in winter, 20 hours in spring and autumn, and 16 hours in summer, then change the clean water and grind them into pulp with a stone mill or a refiner. Then filter with gauze and reed sieve to remove residue. Stir the filtered powder slurry evenly with a wooden stick, pour out the clear water on the upper layer after precipitation, and put the middle layer gouache and the bottom layer tuofen into the container respectively.
4. Put the wok on the fire, add water to boil, add gouache and mix well. Dilute Tuo powder with warm water to make slurry, and when the water powder in the pot boils, add Tuo powder slurry and stir continuously with a stirring rod. Stir the slurry with a stirring rod, and the silk can be seen, that is, continue to stir with low fire. When the paddle can flow downwards in sheets and bubbles keep rising in the pot, it is cooked.
5. Wash the basin with boiling water, first put a little salad oil in the basin, then scoop the cooked powder slurry into the basin, cool it and turn it over on the chopping board, which is white bean jelly. White bean jelly can be used to make snacks such as "North Sichuan bean jelly" and "Spindle bean jelly".