Cao Xian, also known as Xiancao and Cao Xian, is widely distributed in the southeast coast of China and Taiwan Province Province. Originally just a weed, now it has become a large number of cultivated artificial varieties due to the needs of the food industry. In addition to meeting domestic demand, it is also exported to Southeast Asia, Japan and South Korea.

Cao Xian is a traditional medicinal and edible plant, which is mainly used to make herbal tea in the food field. Diancao made from it is very popular in Guangdong, Fujian, Taiwan Province and Southeast Asia. The bean jelly is dark brown, so it is also called black bean jelly.

The condensation of fairy grass:

Kansai, Taiwan Province, has become the main producing area of Cao Xian due to its mild temperature and humidity in summer, which is beneficial to the growth of Cao Xian. Although the area of Cao Xian planted here is not the highest in Taiwan, it has the largest output, the best quality, rich fragrance and high gum content, and all the raw materials used to make Cao Xian come from here.

In theory, Mesona polysaccharide can form gel, but the extraction efficiency is low, and the domestic concentration is not enough, so it is difficult to freeze it independently, and other components are often needed to assist. The simplest thing is to add starch, but not all starch will do. The molecular structure of different starches is different, and amylose and Mesona polysaccharide cooperate well with each other.

Therefore, waxy corn starch, potato starch and sweet potato starch have poor effects, while cassava, peas, mung beans and corn starch are easier to freeze.