2. Put the peach slices on the plate for use.

3. Add water and sugar to the pot and stir well.

4. Peel the peach and cut it into small pieces.

Put the peach slices on the plate for use.

Add diced peaches.

5. Stir back and forth until the peaches are soft.

6. Add white jelly.

7. Stir well.

8. Cook until the white bean jelly boils.

9. Pour into a container, cool and condense.

10. Cut into small pieces.

Exercise 2:

1. First find a small milk pot, add 250g milk, then add 30g gingko jelly powder and 40g sugar.

The amount of jelly and sugar here can also be adjusted according to your own taste. Turn on a small fire and stir constantly to prevent the pot from sticking to the pot. Cook and stir until uniform, fine and particle-free. Boil until it boils, then turn off the heat.

Then pour it into a clean container and let it cool and solidify naturally.

It will solidify after about 1 hour. After solidification, sprinkle some favorite fruits on it. I put strawberries.

2. Re-add 500 grams of water to the small milk pot, then add 40 grams of white sugar, and add 30 grams of white jelly and keep stirring. No milk was added this time, because it should be distinguished from the jelly layer made for the first time just now. The first time milk was added, it was milky white after solidification, and this time it was transparent after solidification without milk.

According to the method just now, boil the pot again and turn off the fire. Slowly pour into the container just covered with strawberries and wait 1-2 hours for natural cooling.

After cooling, it is recommended to put it in the refrigerator for better taste.

After solidification, it is the jelly that we ate when we were children. Crystal clear, crystal clear, the taste is cool and smooth, and it melts at the entrance.