White bean jelly, also called bean jelly, vermicelli or rice noodle skin. It is made of vegetable gum and other raw materials, usually in the form of foil or sheet. The product has the characteristics of tender, smooth, crystal clear, refreshing and delicious, and the flavor is pleasant. This is good food in summer.

The production of white bean jelly is usually divided into manual production and machine production. The hand-made model of white bean jelly is complex and needs many processes. Firstly, the material is soaked, filtered, stirred and filtered, then the tissue is cleaned, precipitated, extruded, shaped, boiled and cooled, and finally cut into strips or sheets. The machine-made white bean jelly is faster and more efficient. The starch slurry is sent to the wheel shaft through the conveyor belt, boiled at high temperature, shaped, printed, cooled and cut into uniform shapes.

How to eat bean jelly

Another way to eat bean jelly is to fry it. Stir-fried powder is a bit complicated compared with cold salad. Those who sell fried powder don't sell bean jelly. There must be a stove and a frying pan. The stove selling fried powder is small, but it is a real farmhouse firewood stove. The stove made of mud does not use coal as fuel, but only uses dry wheat and bean stalks. The pot is a black iron pan with a flat bottom.

The seller first cut the bean jelly into the size of mahjong, then put oil, salt, onion and ginger in the pot, and fry the bean jelly into golden yellow with slow fire, which is full of fragrance and makes people drool. There is also a way to cook bean jelly, which is usually eaten in Sichuan. After the bean jelly is boiled, add chopped celery and onion, and pour in fried sauce, which is fragrant and spicy.