Agar is a gel, it is used to make frozen food or something, as for the amount of how much and the following factors, one for the amount of agar, two is the amount of water, and do not need to have any ratio, if you want to end up frozen elasticity and solidification of the weight of your less water and add more agar, and vice versa, if you feel that the finished product is not a very high demand, as long as it is put into the boiling water and cook slightly four or five minutes on the, wait for the cool naturally formed jelly, mainly depends on your requirements for the finished product because you did not specify what you actually want to cook out, so it is not good to give you the right to do. When cooled naturally formed frozen, mainly depends on your requirements for the finished product because you did not specify what you really want to cook out, so it is not good to give you the standard, if it is to eat, it is still exempt, that thing is not nutritious is just a coagulant and to!