Go to China store to buy a pack of mung bean powder, add water according to the ratio of 1 6, and cook it on the fire. Always stir until it boils.

After cooling, slice into a plate and add minced garlic and vinegar.

The second approach

Bean jelly should use starch made of mung beans as raw material. First, put mung bean starch into water to boil, and the water in the pot will boil. When boiling, pour the homogeneous mung bean starch, stir it while pouring, then put it in a large porcelain plate for cooling, and then soak it in cold water to get bean jelly. When eating, scrape along the concentrated bean jelly (a tool for scraping bean jelly), put it in a bowl, and pour it with soy sauce, vinegar, garlic paste, shredded carrot, sesame sauce and Chili oil. This bean jelly is called scraping strips. There are also small strips cut with a knife, which are also eaten with seasoning.

The first time I made bean jelly, I succeeded. Oh yeah!

It uses sarin mung bean powder. Look at the picture on the fifth floor below. The ratio of powder to water is 1:6. Take out 65,438+0 parts from the measured water, first dissolve the powder, put the remaining water on the stove to boil, then pour the dissolved powder slurry into the pot and stir it quickly while pouring it until it becomes transparent. Then turn off the fire and take it off the stove until it cools down. It can also be refrigerated in the refrigerator. Because I can't wait to have dinner, I can't care so much. I put the pot in cold water to cool down quickly, and then put it in the refrigerator. This thing is boiling so fast! I accidentally burned my hand, 555~~~

Bibi and Lillian, you must be careful when you do it. When the solution becomes transparent, you can turn off the fire and take it away. I don't want to be as hot as me for a while, as long as it is transparent.

Method for making Sichuan bean jelly

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Born and raised in Chongqing, people are naturally familiar with the famous Sichuan cuisine with Chongqing flavor. I suddenly want to eat bean jelly today. Write how to make it.

1)

Prepare mung bean starch, which is sold in supermarkets. Prepare 1 measuring cups and 1/2 measuring cups.

2)

Put 1/2 cup of mung bean starch into a small pot, and then pour 6 portions of cold water into the small pot with the same measuring cup, that is, the ratio of starch to water is 1: 6. It doesn't matter what tool you use, as long as the ratio is right. In addition, regarding the proportion, some people like 1: 5, others like 1: 7, and I choose 1: 6.

3)

Stir the starch and cold water evenly to obtain water starch. Put it on the stove, heat it and stir it constantly until the mixture in the pot becomes transparent. Turn off the fire. Note: As for stirring, when the water is not hot at first, it can be stirred slowly, and when it starts to heat up, it should be stirred continuously. If you are not sure, just keep stirring from the beginning, hehe, you can't save energy anyway.

4)

Pour the heated mixture into a container and cool it slowly. When all this cools down, it can be easily reversed. If you want to cool down quickly, you can put it in the middle freezer and take it out after cooling. But if it is kept in the refrigerator for a long time, it will be hard and not delicious. So I usually don't put it in the refrigerator, but put it outside to cool slowly.

5)

Buckle the bean jelly on the chopping board for cutting cooked food, cut it into your favorite size and put it in a container.

6)

Mix with your favorite seasoning-I am from Chongqing, and of course I like spicy food, so I put onions. Garlic, soy sauce, sesame oil, salt, vinegar, Chili oil, mix well and serve! Delicious yo

The practice of bean jelly (Figure)

A friend asked how to make bean jelly, and now posted my simple method. The ratio of mung bean powder to water is 1:5.

1.

Use half a cup of this bean jelly and half a cup of cold water to mix well-such a catty of mung bean powder!

2.6

A pack of euros, suggesting that the brothers who have become an outlaw all over the world put down their butcher knives and switch to Stuttgart to open an Asian store.

2.

Boil two glasses of water (it is best to pour them out in a non-stick pan after cooling), pour in the prepared mung bean powder, and slowly pour in while stirring.

3.

When the color becomes uniform and the mung bean powder is cooked and solidified, leave the fire and let it cool.

4.

After cooling for half a day in the refrigerator, the color becomes so white that it can be used.

5.

Turn it upside down, cut it into your favorite shape, and you can mix it like this.

Mix bean jelly with shredded carrot and fried minced meat.

Mix bean jelly with shredded carrot and cucumber.

Mix bean jelly, shredded carrot and shredded celery with boiling water.