Homemade mung bean jelly
Introduction:
"The weather is getting hotter and hotter, so I want to eat something appetizing and refreshing. Mung bean jelly is a good choice. I always feel unsanitary when I sell it outside. I'd better make it myself and eat it safely. And it's not hard to do. If you don't believe it, try it! "
Production steps:
Step 1: pick up the mung beans and wash them with clean water
Step 2: soak in water for about 8 hours
Step 3: put the soaked mung beans into the cooking machine twice
Step 4: add water to make soybean milk
Step 5: filter out the bean dregs, and then refrigerate the soybean milk
Step 6: This is soybean milk that has been refrigerated all night
Step 7: pour out the water above and mix the starch water below
Step 8: take a small pot, add a little water, and then add some salt to boil
Step 9: pour in the starch water
Step 10: stir in one direction with a spoon
Step 11: stir until thick and smooth
Step 12: pour into a clean container to cool, and then refrigerate
Step 13: take out the cold preserved jelly
Step 14: slice first
Step 15: slice again
Step 16: slice the carrot
Step 17: slice cucumber
Step 18: Smash garlic
Step 19: put all in a container, add salt, vinegar and sesame paste, mix well and serve
Materials required:
Mung bean: 200g
Cucumber: 1
Carrot: 1
Sesame paste: right amount
Garlic: right amount
Note: keep stirring when boiling mung bean starch to prevent paste pot.
Production difficulty: simple
Process: mixing
Production time: several hours
Taste: Maotai flavor
Chinese PinYin : Zi Zhi Lv Dou Liang Fen
Homemade mung bean jelly
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