Boil 3 portions of water, then quickly pour it into a steaming container, add starch water to make it sticky, then steam until the jelly turns from milky white to transparent, and then turn off the heat.
Starch 1, cold water 1, hot water 3, total 1: 4. In fact, there is no need to pursue absolute strength instead of vermicelli, and water 1: 4.5 ~ 1: 5 can actually be used.
Milky bean jelly is almost cooked, transparent and fully cooked. The boiled bean jelly is milky white, because it can't be stirred for a moment before it becomes transparent, and it will be blocked by heat conduction after reheating and will not become transparent.
This method is used to solve the problem that it does not need to occupy many containers. The key is to cook it thoroughly, so that the bean jelly will become transparent instead of the common milky white. More like fans and pimps.
Need to explain, try to use coarse powder, try to use sweet potato powder and mung bean starch, so that the bean jelly made by yourself is meaningful, because the bean jelly made from such raw materials is very delicious, not the bean jelly bought in the usual sense (cheap corn starch, etc.). ), and it has no taste, mainly by seasoning, eating it is also eating seasoning, bean jelly itself has no taste.
But if coarse flour is used, it is different. If you use sweet potato or mung bean starch, bean jelly itself is delicious, and any light seasoning is especially delicious.
Coarse powder, coarse sweet potato or mung bean or coarse potato powder, so that the bean jelly made by yourself is delicious, which achieves the meaning of self-control. It is better to buy bean jelly to make fine corn starch.
Remarks:
One Jin of starch is 4.5 Jin of water, 5 portions, 2,500 grams is 5 grams of alum, and a beer bottle cap is 4 grams of salt.
If the sweet potato flour is 1: 4.5 or close to 5, if corn starch and mung bean flour are used, the upper limit of 1: 4 can be considered, and the potato with the strongest viscosity of sweet potato flour is almost worse.