Method of making mung bean jelly (skin) 1. Soak mung bean starch in water for several times, then remove the floating water on it and keep the pulp below; 2. Two cups of cold water and one cup of mung bean starch are dissolved and stirred evenly (no particles are needed), and poured into a metal container; 3. Boil a pot of boiling water, and the fire will be reduced after boiling. Put the metal container directly on the boiling water pot for scalding, and quickly stir the starch paste inside until the starch paste is solidified without water, and pour a small amount of boiling water into the metal container until the solidified product becomes transparent; 4. Pour into the prepared container and cool. When it is made many times, it can be coated with oil between bean jelly (skin) to prevent sticking; 5. You can cut the bean jelly into small strips and mix with shredded cucumber, shredded carrot, chopped peanuts, sesame seeds, minced garlic, sesame sauce and salt. You can also cut the bean jelly into strips, add soy sauce, chicken essence, sugar, pepper, sesame oil, onion, garlic and pepper and mix well to eat (seasoning can be added according to personal taste! )