Ingredients: Sichuan bean jelly is made of pea starch and mung bean powder, and the ratio of powder to water is 1: 5.
Tools needed: measuring cup, small pot, plastic fresh-keeping box, raw material: pure bean starch (Pisces brand, produced in Gansu). Method of bean jelly: First, take half a cup of powder and half a cup of water (1 cup is 240 ml) and mix them into a thin paste.
Pour 2 cups of water into a small pot, bring to a boil, pour the thin paste into the pot, quickly stir it into a transparent paste while pouring, and leave the fire.
Pour the cooked paste into a plastic crisper until it is completely cooled. Refrigerate in the refrigerator.
Invert the bean jelly block and cut it into thin strips, small pieces and other arbitrary shapes with a knife or eraser.
Seasoning can be according to personal preference. I used onion Jiang Shui+mashed garlic+vinegar+soy sauce+salt+sugar+oil pepper+pepper noodles+monosodium glutamate, chopped green onion, and sprinkled a little coriander powder.