200ml of mung bean starch (other starches are also acceptable, such as potato starch and sweet potato starch, but the color and texture will be different), water 1000ml.

The ratio of starch to water is1:5,200ml and1200ml of water can be used to make a box of music buttons 1l fresh-keeping boxes.

Seasoning:

Laoganma Douchi sauce, chopped green onion, garlic paste, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar.

Practice:

1, take 1000ml of cold water and put it into the pot;

2. Put mung bean starch into water and stir evenly;

3. Heat the pot on the fire, and keep stirring with a spoon to make it evenly heated. When the starch water becomes hot, turn down the fire and keep stirring until the starch becomes transparent. When the starch becomes transparent, turn off the fire and stir for a while until it feels sticky.

4. Pour the starch paste into a mold, smooth it, let it cool to form, or put it in the refrigerator for refrigeration;

5. Invert the formed bean jelly and cut it into filaments or slices;

6. Use Laoganma Douchi sauce, chopped green onion, mashed garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar to make seasoning according to your own taste, pour it on bean jelly, and mix well when eating.

North Sichuan bean jelly will use a very fragrant lobster sauce, and the lobster sauce in the seasoning is the key. The production method of lobster sauce is as follows:

Materials:

Black lobster sauce100g, Pixian bean paste 50g, vegetable oil 50g, Jiang Mo 5g, white sugar10g, monosodium glutamate 5g and water starch 5g.

Practice:

1. Chop black lobster sauce and Pixian watercress respectively;

2. Heat the pan and drain the oil. Add Pixian watercress into the frying pan.

3. Add black lobster sauce and Jiang Mo to stir fry;

4. Add sugar and monosodium glutamate to taste, thicken with water starch, and cool to serve as the seasoning of bean jelly.