A catty of sweet potato flour and 5 jins of water are added to make bean jelly. The ratio of sweet potato flour to water is1:4.5-5. The bean jelly made in this way is moderate in hardness and taste, and it is not easy to fail.

When the sweet potato flour is boiled with water, it should be stirred constantly, otherwise it will precipitate quickly, which will affect the next operation. When stirring, I found a lot of black "impurities". In fact, it was sweet potato skin residue. If you don't like it, you can filter it with gauze.

When cooking, keep stirring. Because after the sweet potato powder is put into the pot, the viscosity is very high, and it is easy to paste the bottom if you are not careful. That's not only bad color, but also bad taste, so you must keep stirring and not be lazy.