200ml of mung bean starch (other starches are also acceptable, such as potato starch and sweet potato starch, but the color and texture will be different), water 1000ml.

The ratio of starch to water is1:5,200ml, and1200ml of water can make a box of1L.

Seasoning:

Laoganma Douchi sauce, chopped green onion, garlic paste, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar.

Exercise:

1, take 1000ml of cold water and put it into the pot;

2. Put mung bean starch into water and stir evenly;

3. Heat the pot on the fire and stir it constantly with a spoon to make it evenly heated. When the starch water becomes hot, turn off the heat and continue stirring until the starch becomes transparent. When the starch becomes transparent, turn off the heat and stir for a while until it feels sticky.

4. Pour the starch paste into the mold, smooth it, cool it, or put it in the refrigerator for cold storage;

5. Invert the formed bean jelly and cut it into filaments or slices;

6. Use Laoganma Douchi sauce, chopped green onion, mashed garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar as seasoning according to your own taste, pour it on bean jelly and mix well when eating.