Gelatine is made of fish glue, which needs to be soaked in cold water during the production, and is mostly used for the structural molding of West Point. It has a fishy smell and needs to be soaked in water to remove the fishy smell. After decoloring and removing the fishy smell, the refined gelatin tablets are transparent in color and expensive. Gelatin is widely used in western-style desserts, which has a solidification effect. The solidification effect is stronger than the above two kinds of gelatin. You can buy a little when you make Mu Si cakes at home, but generally you don't need others.

White bean jelly is the powder washed by seeds, which is generally used to make bean jelly. It needs hot water to heat before it can be shaped. In addition, in some areas, bean jelly grass and rice will be used to make white bean jelly, about 80% of which is water, which can help the body reduce the intake of calories and has the effects of replenishing water and losing weight. If you are in the kitchen, you can make some dessert in sugar water, or mix it with gelatine like cold rice noodles. The gelatine is powdery and flaky. The flaky packaging needs to be cut into small strips first, then soaked in cold water and melted in boiling water. You can use sugar water or juice or drinks to fuse gelatine, so that the frozen jelly will have a taste.

Gelatine is available in powder or flake form. The tablet package needs to be cut into small strips first, then soaked in cold water and melted in boiling water. Gelatine can be fused with sugar water, fruit juice or beverage, so that the frozen product has a taste. Beauty beauty can be eaten for a long time, and white bean jelly contains 80% water, which not only supplements water to human body, but also promotes metabolism.

The nutritional value is different: the main raw material of gelatin is gelatin, and protein, which makes up gelatin, contains 18 kinds of amino acids, of which 7 kinds are necessary for human body. Except for the water and inorganic salts below 16%, the content of protein in gelatin accounts for more than 82%, which is an ideal protein source. In most cases, gelatin tablets are used to make Mu Si cakes and jellies, mainly to stabilize them.