Auxiliary seasonings: 2 grams of salt, 4 grams of MSG, 4 grams of chicken essence, 30 grams of red oil chili, 2 grams of pepper powder, 20 grams of black bean brine, 10 grams of mature vinegar, 10 grams of minced garlic, and appropriate amount of chopped green onion. . The preparation of jelly is due to different raw materials, so the proportions are also different. Today I will talk about the specific method of making mung bean jelly. All the tips for making jelly are at the end of the article. The steps are in the front. Welcome to collect and forward it~Thank you! No matter where you are, you can see jelly everywhere when you walk on the street. Sweet potato jelly, mung bean jelly, pea jelly, etc. are all very delicious. They are smooth and chewy. The most popular ones here are Sweet potato jelly, mung bean jelly.

First we need to mix the purchased mung bean starch and water in a ratio of about 1:7. If you are a kitchen veteran, you can put all the water in at once and then stir. If so, first we need to mix the purchased mung bean starch and water in a ratio of about 1:7. If you are a kitchen veteran, you can put all the water in at once and then stir. If you want to pour about 900ml of water into 500g of mung bean flour, stir it evenly with a spoon (it will be like a clear soup) until there are no dry lumps in the flour. Take a bowl (50g) of mung bean starch. This bowl is the measuring cup. It is best to use a small bowl. The amount of water used below must be based on this bowl.

Put the pot on a low fire and heat it slowly, and use chopsticks to make circles in the same direction. You can do it more slowly at the beginning (just don't let it settle). When the water starts to bubble, The speed of drawing circles should be faster. Filter the ground mung bean milk and set aside for use. Skim off the floating residue from the mung bean milk. Cook it thoroughly while stirring over medium-low heat. Do not turn the heat too high to prevent the pot from becoming sticky. Turn off the heat and pour the mung bean paste into an oiled container to dry naturally. Let cool, then refrigerate for 4-6 hours, then invert the container, then season and eat. grams, 2 grams of sugar, 1 gram of chicken essence, a few drops of sesame oil, 2 tablespoons of chili oil, and two tablespoons of Laoganma black bean paste.