Because peas, mung beans, sweet potatoes and potatoes are easy to shape, delicate and refreshing, while corn starch is not easy to shape, will be scattered and not firm. Actually, eating bean jelly is refreshing. Step 2: Pour a proper amount of water into the pot, turn on and off the water, filter the stirred starch water into the pot with a colander, then turn on a small fire and keep stirring until it becomes thick, cover and stew for 10 minute. Sesame, fine sugar, salt, onion, ginger, garlic, star anise and coriander should be put in the shredded pepper. These seasonings should be fried until fragrant in the oil pan, fished out, poured with shredded pepper while it is hot, and then poured with some Lee Kum Kee low-salt soy sauce. This is conducive to seasoning;
Add an appropriate amount of agar into cold water, heat it on fire until the agar melts, then turn off the fire, continue to heat it until it boils, then pour it into a container, and cool it to get the bean jelly. The bean jelly made in this way is also full of energy! Then how to make bean jelly delicious, bean jelly is not delicious, which is generally caused by these reasons: starch is not selected, and some starch is not sticky, so it is not sticky when made; With the arrival of summer, the weather in Northeast China is getting warmer, and people are always worried about what to eat. Today, I will share with you a homely practice of corn jelly, which is refreshing and tender.