Ingredients/ingredients: 50 grams of white bean jelly, 500 grams of clear water, 30 grams of sugar, sour plum juice 1 spoon.

1, put sugar into a bowl and add 30 grams of boiling water to make syrup. Put it aside and let it cool for use.

2. Take 50g of white bean jelly, put it in a bowl and add 50g of water. Stir with a spoon to make jelly paste.

3. Clean the pot, add 500 grams of water, bring it to a boil, and then slowly pour the white jelly paste into the pot.

4. Stir with a spoon while pouring to make jelly water.

5. After stirring evenly, pour the bean jelly water into a deep container. I use a big bowl. Then put it aside to cool, and it will condense after two hours.

6. Pour the concentrated jelly into the dish.

7. Cut the bean jelly into strips with a knife, and then cut into pieces. Spoon a spoonful of syrup onto the cut white bean jelly.

8. Scoop another tablespoon of sour plum juice. Also pour it on the white bean jelly, and the white bean jelly is ready.