1. Ingredients: 100 grams of mung bean powder, 200 grams of water, and a small amount of alum. Sift high-quality mung bean flour through a fine sieve, add water and mix thoroughly until it feels slightly sticky. You can add some alum in an appropriate amount to enhance the elasticity of facelift.

2. Then put the prepared powder slurry into a clean powder spinner and shake evenly. The amount of slurry should be controlled well, and the thickness of the slurry should be uniform so that it can cover the basin, but it should not be too thick (about 3 mm). Note: Before pouring the flour slurry, it is best to apply some vegetable oil on the bottom of the flour spinner to prevent the cold skin and flour spinner from adhering.

3. Boil a large pot of boiling water and scald the flour spinner in the boiling water. But be careful not to let boiling water splash into the inside of the powder rotor.

4. After the flour slurry has solidified slightly, sink the flour spinner to the bottom of the pot and cook for a while. This will allow the facelift to be thoroughly cooked and facilitate the removal of the facelift.

5. Put the powder spinner into a cold water sink (or a large cold water basin), wait for a while to remove the mold.

6. Place the finished facelift on the chopping board, roll it up and change the knife, and then package it in a thin plastic bag.