There are many ways to make bean jelly. Now I want to introduce some of them to you.

1。 In a small milk pot, put three or five spoonfuls of mung bean powder in the middle, slightly lower than the bottom of the pot, add a little cold water and mix well. Pay attention to not too much cold water, just dissolve the powder;

2。 Add freshly boiled hot water and stir quickly, otherwise the powder will agglomerate. If the water is hot enough, you will immediately see that the mung bean powder skin is transparent, thick and beautiful. Add boiling water to the pot, it's almost 4/5. Continue to stir to ensure the uniform distribution of mung bean powder. If you have soaked lotus root starch, it should be easy for your friends to find this feeling, and it feels similar to lotus root starch when you send it. In case the water is not hot enough, don't worry, take it to the stove and continue to heat it (this is why you used the small milk pot at first, and it is convenient to heat it again at this time). Of course, you should continue to pay attention to the continuous stirring until you reach the above-mentioned transparent and very uniform degree)

3。 Pour the transparent hot bean jelly into the covered tableware and put it in the refrigerator.

4。 Shred the cucumber, marinate it with a little salt, and squeeze out the water after about a quarter of an hour.

5。 Take out the frozen mung bean powder, cut it into shreds and put it with shredded cucumber. According to personal taste, you can also cut into diced mustard tuber, add some floss, add soy sauce, sugar, vinegar, chicken essence, pepper, pepper powder, Chili oil and garlic powder (garlic powder can be used instead), and mix well.

Ok, the delicious bean jelly is ready.