How to make mung bean jelly? The children scrambled to eat it, but the old man couldn't stop eating. Today, I will make this traditional old Beijing mung bean jelly. After all, homemade bean jelly is much cleaner, and it is not easy to worry about secondary pollution. The quality of environmental sanitation is completely guaranteed, and it will not cause diarrhea after eating it.

First, mung bean jelly ingredients: pure mung bean starch 1 00g accessories: fresh pepper1salt 2g clear water 800ml oil pepper appropriate amount of minced garlic appropriate amount of rice vinegar appropriate amount of fresh soy sauce appropriate amount of shredded cucumber appropriate amount of fragrant lai appropriate processing technology: the practice of mung bean jelly, a total of 1 1 process.

Step 1: Key food. Pour water into the pot, add 2 grams of salt, boil mung bean starch with appropriate amount of water, then quickly pour it into the boiling water pot and stir well. Stir well. Stir the starch paste evenly and melt it completely, then turn off the fire and pour the sticky starch paste into the iron plate for refrigeration while it is hot.

Step 2: After the starch paste is cooled, pour it into the cold room for 2 hours, then take it out and pour it on the chopping block. Change the solidified mung bean jelly into a knife and cut it completely. Put it on a plate, sprinkle shredded cucumber and vanilla powder on it, and then pour in some fresh soy sauce.

Step 3: Then pour in rice vinegar. Put some pepper in oil. Sprinkle garlic on the top and decorate with a few millet peppers. The characteristics of cold skin; White color, strong cold skin, salty and spicy, and smooth taste. Tips for red pandas: Take 200 ml of clear water and mix it into paste. Boil 600 ml of clear water and add salt. It is basically appropriate to use 800 ml of water.

After the water is boiled, the slurry should be poured in one time, and the stirring posture should be fast until the water starch is completely melted. Turn off the fire and pour it into a grinding tool, iron plate or bowl while it is hot. It is best to use pure mung bean starch to make sweet potato vermicelli and casserole potato powder, but they are not as strong as bean jelly made of mung bean starch.

After the bean jelly is cooled, you can mix it at will. Sesame juice, mustard sauce, minced garlic, Chili oil and pepper oil are all acceptable, as long as they are delicious. Sesame juice must be diluted with cold boiled water.