Mung bean jelly is an authentic method, no additives, freshly made and eaten, delicate Q bomb, no need to buy and eat

——[Mung Bean Jelly]——

Ingredients: mung beans, garlic water, chopped green onion, light soy sauce, sugar, salt, vinegar, chili oil

[Here's how]:

1. Prepare 200 grams of mung beans, rinse them, and soak them in water for more than 5 hours

2. After the mung beans are soaked, filter out the excess water, put it in the food processor, add an appropriate amount of water, and whip it into a delicate slurry

3. Prepare a piece of clean gauze, pour the beaten slurry into the gauze, after the slurry is whipped, there will be a lot of white foam, skim it off with a spoon

4. Then close the gauze, put it in the water, rub it with your hands, wash out all the slurry inside, put the washed out slurry water into a basin, and precipitate for five hours

5. After five hours, pour out the water above to get a thicker slurry precipitated below, which is the mung bean starch we need to use to make mung bean jelly today

6. Take 150 grams of starch, add 3-4 times of water, stir well, pour into the pot, heat slowly over low heat, and stir with a spatula until it is viscous, transparent and flaked

7. Pour it into a container and cool it naturally, no need to put it in the refrigerator, about two hours

8. Prepare another sauce, add two spoons of garlic water, one spoonful of chili oil, three spoons of light soy sauce, three spoons of vinegar, a small spoon of sugar, a small spoon of salt, and mix well

9. Then buckle the shaped mung bean jelly upside down on the board, cut it into small pieces, put it on a plate, pour a few spoons of the seasoned sauce, and sprinkle some green onions to decorate, and our mung bean jelly will be ready! Without any additives, it is delicate and smooth