Bought from the market, some small shellfish and calcareous impurities grow on algae, which can be crushed or beaten with a wooden stick to remove impurities, washed with clear water, exposed to the sun, bleached, washed and dried, and can be bleached 10 day if time permits.
Rinsed and sun-dried cauliflower should be washed again to remove dust before cooking. Every kilogram of dried cauliflower should be added with about 40 kilograms of water and 50- 100 grams of white vinegar. If possible, it is best to add about 2 kilograms of fresh white radish. After these raw materials are boiled in a pot, they should be cooked for about 2 hours with slow fire. When the soup is about 30 kg, you can take it out of the pot while it is hot, filter it with gauze, and put the filtrate into a basin.
If you cook in a pressure cooker, you can save fuel and time. You can reduce the amount of water until it is cooked into thick porridge, then pour it into an open pot and add 30 times the weight of dried vegetables, boil it again and filter it.
Put the residue filtered out for the first time into a pot, add about 13kg of water (referring to 1kg of dried cauliflower), heat and boil it to about 10kg, take it out of the pot, filter, cool and shape, and the method is the same as above.
The residue filtered out for the second time is put into a pot with about 4 kg of water, heated and boiled to about 3 kg, that is, filtered and cooled.
In this way, each kilogram of cauliflower is about 30 kilograms of bean jelly for the first time, 10 kilograms of bean jelly for the second time and 3 kilograms of bean jelly for the third time.
After the bean jelly is boiled until it is completely cooled, it is cut into cubes with a knife width of about 10 cm, soaked in cold water and stored in a cool place at low temperature to prevent melting and deterioration. But bean jelly can't be frozen at low temperature, because freezing will dehydrate it to form freeze-dried powder. When eating, take it out of cold water, wash it with clear water, cut it into thin strips with a knife, add garlic paste, refined salt, white vinegar, sesame oil, monosodium glutamate and coriander and mix well to serve.
When making bean jelly, residents in the southern coastal areas of China boil and filter the solution, then add sugar and sometimes fruit juice. After the gel is cooled, it is made into cool food.