Practice of honey and black bean jelly
1. Prepare bean jelly 1 box, 100g, 2300ml of water, about 9 bowls of normal water;
2. Take 2 bowls of cold water and beat the bean jelly into seedless paste, then boil it with the remaining 7 bowls of cold water.
3. Slowly put the mushy jelly slurry that has just been stirred into a boiling pot, and keep stirring until it boils;
4. Turn off the fire and fully condense into a solid.
5. Cut the old square with a wooden knife and put it in the refrigerator.
6. Take it out when you want to eat, cut it into small squares with a wooden knife, add honey or rock sugar or sucrose water according to your own taste, or add your favorite fruit.
Method for making milk and black bean jelly
1. Take a large bowl, pour in black bean jelly (50g in a bag), add purified water to dilute, preferably slowly, and keep stirring until uniform.
2. Add 2 kg of water to the pot and bring it to a boil (measured by the number of bowls you can eat, add four bowls of water, and if the bowl is small, you can add five bowls);
3. Adjust the medium fire, pour the diluted powder into boiling water, keep stirring and heating, and cook for 5 minutes. If there is too much water, cook for a while.
4, turn off the fire, cool and solidify to eat, and put it in the refrigerator to taste better;
5, bean jelly, cut into small pieces, add milk and coconut milk according to personal taste.
Production skill
1. The main ingredients of bean jelly are: starch, rice and Mesona chinensis.
2. Nutritional components: energy: 1483 kilojoules (KJ), protein: 1.6 g (g), fat: 0.7 g (g), carbohydrate: 84. 1 g (g), sodium: 909 mg (mg).
3. In the process of cooking, black bean jelly should be stirred while cooking, otherwise it will be easy to paste.