Please tell me how to make jelly from mung bean flour. Thank you.

Blanch it in boiling water, then add salt, and put it in the refrigerator

How can you make mung beans into powder and then make jelly if you have mung beans at home?

How to make mung beans well Jelly. There are six steps:

First, wash the fresh mung beans you bought with water, add water and soak them overnight.

Second, take out the soaked mung beans, wash them, and grind them with water or crush the soy milk.

Third, filter the soy milk with clean gauze. The top layer of gauze is made of bean dregs, which can be used to make bean paste buns. What's under the gauze is pure mung bean milk.

Fourth, put the mung bean milk in a water tank or basin and let it settle for about ten hours. Slowly pour away the clear water on top of the sediment, leaving the mung bean gouache at the bottom.

Fifth, start making jelly, clean the iron pot and boil water. After the water boils, twist the watery mung bean powder into the pot while twisting it, especially the bottom of the iron pot, use a spatula to quickly stir evenly. Control the proportion yourself. After the mung bean powder is cooked, put it in a basin and let it cool before forming. It's mung bean jelly. As long as the ratio of water to powder is well controlled, you can directly use fresh boiled water and mung bean water powder, and quickly mix well to make jelly.

Sixth, cut the cold and formed mung bean jelly into a knife or use a jelly processing machine. Put the mung bean jelly into a bowl or plate, add spices to suit your taste, and you can eat it. Mung Bean Jelly, you’re done!

How to grind mung beans to make jelly

Reposted: Ingredients and recipes Calories: 78.5 (kcal) Main ingredient mung bean starch 1 bag Accessories Salt A little light soy sauce Amount of red oil Amount of vinegar Amount of white sugar A little sesame oil, an appropriate amount of chicken essence, an appropriate amount of garlic, an appropriate amount of pepper oil. Method/step 1. Prepare the required starch and a measuring cup (making jelly: the ratio of starch to water is 1:6) 2. First, take out a measuring cup of mung bean flour. 3 Then pour the mung bean flour into a large container, use the measuring cup used to measure the mung bean flour to measure a cup of water, and pour it into the starch to dissolve the starch. 4 Use the measuring cup to measure another five cups of water and pour it into the pot. 5. Boil the water in the pot and pour the dissolved starch water into the boiling water. 6 When the surface of the starch paste is bubbling, reduce the heat to low and simmer slowly until the starch paste becomes transparent, then it is ready to be taken out of the pot. 7 Then pour the cooked starch paste into the mold and put it in a cool place to cool or put it in the refrigerator. 8 Finally, cut the demolded jelly into strips and add seasonings according to personal taste. Note: Use a spoon to stir continuously during the simmering process to avoid smudging

Production process of mung bean jelly

Mung bean jelly is a summer flavor food, especially mung bean jelly, which can clear away heat and detoxify. It can be used to treat the first onset of pain, ulcers, swelling, burns, bruises, and antipyretic drugs, as well as poisons caused by alcohol and food. Alum is usually added during the production of traditional mung bean jelly. Eating this kind of thing is harmful to the human body. In order to make everyone eat with peace of mind, here is a recipe for healthy and green mung bean jelly, and teach you how to make your own mung bean jelly. Ingredients for making mung bean jelly: 500 grams of mung bean starch, 3000 grams of water. The production process of mung bean jelly: Mung bean starch and water are mixed into a uniform starch water in a ratio of 1:6. Pour the starch water into the pot, heat over medium-low heat, and stir constantly. Wait until the starch water in the pot becomes translucent and then continue heating for 10 seconds. When it bubbles a lot, turn off the heat. Pour it into a container and let it cool. You can also put it in the refrigerator for about 2 hours to form a lumpy jelly. Tips for making mung bean jelly: Mung bean starch has the best jellying properties and is the best raw powder for making jelly; when the ratio of mung bean starch to water is 1:6, the taste is best; when cooking the batter, be sure to use medium-low heat , it is very important to control the heat and stir constantly; when the mung bean powder is gelatinized, the temperature should not be too low, otherwise the gelatin will not be transparent; when the batter becomes translucent, do not turn off the heat immediately, but continue to cook for about 10 seconds. Turn off the heat until the batter bubbles heavily. Recommended way to eat: 1. Take out the lumps of jelly and cut into shreds or strips. Chop green onions, chop cilantro, and grate cucumber. Add balsamic vinegar, light soy sauce, Laoganma, sesame oil, salt, coriander, white sesame seeds, and peanuts according to personal taste, and mix well.

2. Use a knife to cut the lump jelly into strips, put it into a bowl, add sesame sauce, mustard juice, chili oil, cucumber shreds, sesame oil, refined salt, vinegar and minced garlic according to your personal taste and mix well. Thank you for accepting.

How to make delicious mung bean jelly

How to make mung bean jelly

Ingredients for jelly: 300 grams of dried mung beans, 600 grams of water

Seasoning: 3 grams of dried small shrimps, 1 tablespoon of light soy sauce, 1/3 tablespoon of chili oil, 1 red pepper, 1 teaspoon of sesame oil

1. Soak the dried mung beans in water for 6-10 hours (put aside in summer Soak in the refrigerator)

2. Wash the soaked mung beans with water, add 600 grams of water, and grind them into thick mung bean milk with a juicer (or grind them with an ordinary food processor)

3. Brush the container with jelly with vegetable oil

4. Filter the ground mung bean milk and set aside for use. Skim off the floating residue from the mung bean milk, cook it over medium-low heat while stirring, and do not cook the whole process. Increase the heat to prevent the pot from being scorched

5. Stir and cook, the mung bean milk slowly turns into a paste, and the pot is bubbling and boiling

6. Turn off the heat and mash the mung beans Pour it into an oiled container and let it cool naturally, then put it in the refrigerator for 4-6 hours, then flip it out of the container and season it before eating

The detailed operation process of making jelly with mung beans, because I am a novice, so It's best to be clear about every step, and explain what tools are used in the process. 100 points

See for yourself, here are the detailed steps.

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How to make mung bean jelly

Ingredients

Main ingredient mung bean starch 1 5 cups of water

Accessories: Shredded cucumber, appropriate amount of sesame paste, 1 tablespoon of light soy sauce, 2 teaspoons of rice vinegar, 1 tablespoon of sugar, 1 teaspoon of oyster sauce, 1 teaspoon of minced garlic, appropriate amount of alfalfa sprouts, appropriate amount of peanut oil, 1 tablespoon of mung bean jelly

How to make mung bean jelly

1.

Prepare a clean plate without water, pour a little oil, spread it evenly with a brush, and set aside

2.

Pour four cups of water into a small pot, put it on the fire and cook over low heat

3.

When boiling water, pour one cup of mung bean starch into the bowl, then pour in one cup of water, and use Use a spoon to stir evenly without lumps

4.

When the water starts to bubble at the bottom of the pot, slowly pour the well-mixed batter into the pot, do not pour it all at once. Go in and stir with a spoon while pouring

5.

The white batter will gradually turn into transparent color, and the batter will become thick and bubbling. Continue stirring for about one minute.

6.

Then pour into an oiled plate

7.

Smooth the surface with a spoon and let cool

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8.

After cooling, the batter has hardened and turned into a slightly transparent white color. Press it with your finger and it will become elastic.

9.

Place the jelly upside down on the chopping board and cut it into the shape you like with a spinner (special tool) or knife

10.

Place the jelly on top Add cucumber shreds and alfalfa sprouts

11.

In a small bowl, add minced garlic, sesame paste, light soy sauce, rice vinegar, a small amount of sugar, and a spoonful of oyster sauce, and stir with a spoon until the sesame paste becomes Completely melted, if you like spicy food, you can add spicy oil

12.

Pour it on the cut jelly; mix the seasoning well when eating

Cooking skills

You can make your own jelly with confidence, and you can eat it with confidence; the ratio of powder to water is not fixed. If you like softer, you can use the ratio of powder: water = 1:5. If you like it harder, The available ratio of powder: water = 1:4, mung bean starch can be purchased from supermarkets, farmers markets or Taobao.

How to make mung bean jelly

1. Preparation of starch: Wash the mung beans with clean water, soak them in a large vat for a day and night to absorb enough water. Grind the soaked mung beans with a grinder. When grinding, add 400kg of water for every 100kg of mung beans and grind them into a slurry.

Put the ground soy milk into a large vat, add the clear syrup, mix thoroughly and let it sit. Make the starch settle significantly. After a few hours, remove the upper clear water layer, take out the middle wool powder layer and put it into the second tank, add the clear slurry, and stir thoroughly to allow the starch to precipitate. After letting it settle, put the wool powder layer into the third jar according to the above method, add the clear slurry, stir and settle. Until there is no starch sedimentation in the wool powder. Skim off the water above, take out the precipitated starch, and filter it through a fine sieve or gauze to remove the debris. When filtering, add clean water and clear slurry to rinse repeatedly. The filtrate is then put into the tank to settle. Remove the water above, take out the precipitated wet starch, put it into a cloth bag and drain out the water, which is the mung bean starch lump. 2. Prepare jelly: take 10kg of mung bean starch and pound it into minced noodles. No lumps or particles. Then add 20kg of warm water and 40g of alum, and stir evenly until thick. Take 45kg of boiling water and stir quickly to make it evenly cooked. After it is cooked, quickly pour it into a box of a certain size, flatten the surface, similar to making tofu, and let it stand to cool down and become frozen. You can also mix mung bean starch and water in a pot at a ratio of 1:6, then heat it. During the heating process (about ten minutes), use chopsticks to stir in one direction until the slurry becomes Remove from heat when translucent. Let it cool for a few hours and then it's ready to eat.

How to make mung bean noodles into jelly?

Jelly