Wandering around, I found three kinds of jelly fruits. Based on my ignorant experience and the memory of vaguely watching the video, I chose one to take home, cut it in the sun, and rubbed it in the sun. It actually succeeded. I admire myself for being blessed, hahaha

material

The dried seeds of jelly fruit are one and a half eggs in size.

Cold boiled or mineral water for dinner, three bowls of porcelain bowls.

Appropriate amount of boiled brown sugar water

The practice of bean jelly fruit → rubbing bean jelly

Pick fresh bean jelly fruit, cut it into four and a half pieces, and dry it (I can also dig it directly, I think it's too much slurry, so I'll dry it first and then dig it)

Cut four and a half

Cut four and a half in the sun

When the slurry that sticks to your hands after one day of sun drying is dry, dig out the seeds inside and sun them for another day. (This step can also be used to rub bean jelly directly, and it will be drier and better preserved after drying for another day.)

Dig out the seeds and dry them for another day.

The dried seeds are sealed and preserved.

Prepare gauze to wrap a lump of seeds the size of an egg, immerse it in a porcelain bowl for eating, and rub it for five minutes until the water turns light yellow and feels a little sticky. Then take it to the refrigerator for half an hour to condense. Then prepare brown sugar water (or sugar water with various flavors you like) and put it in the refrigerator for later use.

The appearance of condensation after half an hour.

Chop it and pour it into brown sugar water, and a bowl of pure natural bean jelly and sweet water will be ready. Or other sugar water flavors that everyone likes, such as chrysanthemum tea, ginger sugar water can be casual.

Tips

At the beginning, it is better to have less water than more, so as to prevent it from knotting.