Main material: starch (sweet potato, potato and bean starch can be used)

How to do it:

1, put 1 kg starch and 10 kg water into a pot, heat while stirring, stir until the juice becomes sticky, add 30 grams of alum and a small amount of food pigment, stir well and cook for a while. When stirring makes it easy to show that it is cooked, take it out of the pot and pour it into a container prepared in advance, and then cool it.

2. Mix 1 kg starch with 2 kg of warm water and 20 g of alum powder evenly, then pour it into 1.5 kg of boiling water, stir it while stirring, and then pour it into a container prepared in advance and cool it.

3. Soak 0.5 kg of rice and 0.8 kg of peas in clear water, then drain them. Add 0.8 kg of clear water and grind them into pulp. The finer the grinding, the better. Soymilk needs to be filtered out of bean dregs. In addition, take 0.5 kg of pea powder and mix it well with a little water. Take a bite from a big pot, add 5 kg of water, add 25 g of alum powder and a little food pigment and mix well. After boiling, pour in soybean milk. Put rice slurry and soybean milk together, heat them with low fire, stir them until cooked, pour them into a container from the fire, and let them cool to form jelly.

Processing method of mung bean jelly

(1) Preparation of starch: Wash mung beans with clear water and soak them in a vat for one day and night to make them absorb enough water. Grind the soaked mung beans with a mill, and add 400kg of water per 100kg of mung beans during grinding, and grind into slurry. Put the ground soybean milk into a vat, add the clear pulp, mix well and let stand. So that the starch is obviously settled. After a few hours, the upper clear water layer was removed, the middle coarse powder layer was taken out and put into the second tank, and the clear slurry was added and stirred fully to precipitate the starch. After standing and settling, put the coarse powder layer into the third tank according to the above method, add clear slurry, stir and settle. Until there is no starch settling in the wool powder. Skim off the clear water above, take out the precipitated starch, and filter with a fine sieve or sand cloth to remove the crumbs. During filtration, clean water and clear slurry are added for repeated flushing and filtration. The filtrate is then put into a cylinder for precipitation. Remove the clear water above, take out the precipitated wet starch and put it into a cloth bag to drain the water, which is the mung bean starch lump.

(2) Punching: take 10kg mung bean starch and mash it into pieces. No pimples or granules. Then add 20kg of warm water and 40g of alum, and stir evenly until it becomes sticky. Take 45kg of boiling water and stir it quickly to make it evenly cooked. After being cooked, it is quickly poured into a box cover with a certain specification, and the surface is leveled, which is similar to making tofu, and it is allowed to stand and cool to freeze.

(3) Cutting into pieces: after the paste is frozen, it is turned into a clean plate frame and cut into pieces with a knife according to specifications to obtain the finished product. It can also be divided according to the needs of consumers when selling. When making, keep the box cover smooth, and add some cold water to the box cover when taking the box cover. Generally, 5kg starch can be used to make bean jelly 10kg. It can also be made into vermicelli and vermicelli.