2. Soaking: Wash the rice to remove impurities and soak it in water for 4-5 hours. At the same time, take white and pure high-quality lime, add water to dissolve it into saturated lime water, let it naturally clarify, and take its supernatant for later use.
3. Pulping: After soaking the rice, use water to grind the rice into rice slurry on a stone mill (steel mill or pulverizer) and put it into a pot.
4. Boiling: Boil the rice slurry in the pot with strong fire, then boil it with low fire and stir it with a wooden stick. At this time, the lime water prepared in advance is slowly injected into the pot to solidify the rice slurry. The amount of lime water can be different according to the tenderness of bean jelly. The requirements are slightly different, and it is best not to be bitter. General 1kg rice 100-200g saturated limewater. The rice slurry with limewater must be boiled (stirring constantly to prevent the pot from being burnt). When a little rice slurry is stirred with a spatula, its viscosity is just in a drop-by-drop state, and it shows a shape on the spatula, indicating that the temperature has reached and it should be scooped out in time. Put it in a porcelain basin, cool it naturally, and then turn it over on the chopping board with a clean wet cloth.
5. Feeding: Mix with different condiments such as soy sauce, vinegar, garlic paste, monosodium glutamate and oil pepper. And make all kinds of smooth jelly. If mixed with lobster sauce, you can make authentic Sichuan bean jelly-North Sichuan bean jelly.