From the perspective of food list, the main components of black bean jelly are bean jelly and starch, and some auxiliary materials such as preserved fruit, peanuts and honey can be added to improve the taste and nutritional value.

When making black bean jelly, it is necessary to mix bean jelly and starch according to a certain proportion, and then add a proper amount of water to cook, and finally get black bean jelly.

According to the difference of production steps, the ratio of black bean jelly to water will be different. Generally speaking, the common ratio is 1:20, that is, 1 part black bean jelly and 20 parts water.

The specific manufacturing steps are as follows:

1. Mix black bean jelly and starch according to a certain proportion, add appropriate amount of water and stir well.

2. Pour the mixture into the pot, simmer slowly with low fire, and keep stirring until the mixture becomes sticky.

3. Pour the boiled black bean jelly into a container and let it cool and solidify.

4. Cut the solidified black bean jelly into small pieces, add appropriate amount of water and other auxiliary materials, and stir well to serve.

It should be noted that different brands of black bean jelly and different regions may have different production methods, so in the actual production process, you can refer to the specific list of ingredients and production steps, or make adjustments according to personal tastes and preferences.