1. take 1/3 two of the foreign vegetable (can also be used to replace the raw material of jelly - gelatin, fish glue (gillette), etc.)

2. stuffed into a hot water bottle, pour hot water.

3. About 12 hours later, use gauze to filter out the dregs of watercress, watercress and other cooled down into the refrigerator

About 1 or 2 hours after the cream of watercress can be made.

The recipe for yamaboko paste is very simple. When I was a kid, it was made by every family according to a traditional recipe, and the taste was quite authentic. First of all, the only raw material is watercress, take a small amount, simply clean it and put it into a hot water bottle. Then pour hot water into the hot water bottle and leave it for 12 hours. Finally, strain the watercress residue with gauze and put it into the refrigerator when the water cools down. Wait for about one to two hours for the water to form a clear, colorless paste. It is important to note that the hot water bottle in which the watercress is contained must be clean and free of grease, otherwise it will be difficult for the watercress to solidify into a jelly-like paste. Take out the jellied watercress paste, use a ladle and spoon to scoop out an appropriate amount into a bowl and break it up. But don't break it up too much, it should be about 1cm in size.

When serving, you can add some mint sugar water, cinnamon, goji berries, or a little honey to your liking, and then mix carefully. Scoop up a spoonful and put it into your mouth, the smooth, tender, cold, refreshing and delicious feeling instantly awakens the cells of the whole body and dispels the irritation and sultriness of the summer.