How to make jelly at home?

1 Materials mung bean starch, water

Tools, cups, earthen pots

2 The ratio of mung bean starch to water is about 1:6, pour one cup into the pot Mung bean flour, then pour 1 cup of water, stir the mung bean flour evenly, and finally pour in the remaining 5 cups of water.

3. Heat it on the stove and use chopsticks to make circles in the same direction. You can go slower at the beginning (otherwise it will be more tiring). When the mung bean water starts to bubble, make circles. The speed should be a little faster (and be careful not to burn the splashed bubbles). Stir for about 1 minute. When you see that the areas where the bubbles burst are translucent, you can turn off the heat. Let it freeze naturally.

4. Put the naturally frozen jelly in the refrigerator for a few hours, then cut it into various shapes with a knife according to your preference, put it into a plate, and then adjust it to your favorite taste. It's ready to eat.

When cutting jelly, the knife should be dipped in cold water from time to time to prevent it from sticking