When making bean jelly, the ratio of powder to water is1:10. After cooking, the volume ratio is 1: 5. If there is too much water, the bean jelly is not easy to form, and if there is less water, the bean jelly will taste excellent, so1kg of bean jelly needs1kg of water.

Bean jelly is a snack. The main raw materials are bean jelly, rice, sweet potato and pea, both of which have high nutritional value. Peas are rich in various nutrients needed by human body, especially high-quality protein, and peas are also rich in carotene. At the same time, mung beans are rich in trypsin inhibitor, protein and crude fiber.