Homemade mung bean jelly

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