Raw materials: starch, cold water and edible alum. The ratio of starch to water is always 1: 5. If you want something fruity, it's not easy to make. The key is water. Change the cold water used to make bean jelly to the taste you like, and then the taste you want, haha.

Practice: first dissolve a cup of starch with a cup of cold water. Remember to stir the water immediately after pouring the starch until it is evenly stirred, otherwise the starch is easy to precipitate.

Then pour four glasses of water into the pot. When the water boils, add a little alum to the water, and a little is enough. After adding alum to the boiling water, immediately pour the freshly stirred water starch into the pot, and the ratio of starch to water is exactly 1: 5. After the starch is put into the pot, it should be constantly stirred with a shovel, otherwise it will easily stick to the pot. When the starch in the pot becomes sticky, you can turn off the heat. Then pour it into the prepared container and cool it. Cool bean jelly, cut into small pieces, and mix in cucumber, chopped green onion, minced garlic and seasoning.