The situation that bean jelly is "thin but not firm, and it will break when mixed" is because the proportion of bean jelly is asymmetric, and the proportion is 23ml water: 1 g bean jelly.

Preparation steps of black bean jelly

1. Prepare bean jelly 1 box, 100g, 2300ml of water, about 9 bowls of normal water;

2. Take 2 bowls of cold water and beat the bean jelly into seedless paste, then boil it with the remaining 7 bowls of cold water.

3. Slowly put the mushy jelly slurry that has just been stirred into a boiling pot, and keep stirring until it boils;

4. Turn off the fire and fully condense into a solid.

5. Cut the old square with a wooden knife and put it in the refrigerator.

6. Take it out when you want to eat, cut it into small squares with a wooden knife, add honey or rock sugar or sucrose water according to your own taste, or add your favorite fruit.