The bean jelly is not strong because the ratio of water to starch is not suitable. When making bean jelly, the ratio of starch to water should be kept at 1:5, and a little salt and edible alum should be added to ensure its delicious and rich taste.

Prepare a cup of bean jelly first, then add the same amount of cold water to dissolve the bean jelly, and stir it evenly immediately, otherwise the starch will precipitate easily, and then pour the remaining four cups of starch into the pot.

Then boil the cold water just poured into the pot, add a little edible alum, and then pour in the freshly stirred starch. Then the ratio of starch to water in the pot is 1:5.

Finally, when the starch is put into the pot, it should be constantly stirred with a spatula, otherwise the starch will easily stick to the pot. After the starch becomes sticky, it can be poured out, cooled, cut into small pieces and added with ingredients.