1. Mix starch and water, stir evenly, then heat with low fire, while stirring constantly to prevent caking. At first, the water was milky white.

2. When the liquid becomes transparent and mushy, and there is resistance to stirring, turn off the fire.

3. Pour into a bowl and let it cool and refrigerate for later use.

Turn the bowl upside down when eating, and the jelly will come out automatically, cut into the shape you want, and mix some juice.

I put some in the juice: soy sauce, Laoganma, sesame oil, pepper oil, balsamic vinegar, sesame seeds and sugar. Later, I cut some cucumbers and mixed them. The bean jelly tastes better when it is cut small ~