The ratio of the slurry to the water has been given. It is necessary to add a little water to adjust the starch in advance, mainly to prevent agglomeration when the pot is cooked. So this part of the water is only a little bit, so that the powder can be completely melted.
Mung bean starch with a little water to open
After the water in the pot is opened, turn off the small fire and pour the mung bean starch into it and stir it quickly.
Until it is completely transparent, there is no white chalk. Just pour them into a container. The container is brushed with oil on the inner wall.
Allow to cool and put in the refrigerator for 4-5 hours. Take out the mold and cut it, or have a special jelly grater.
Use the seasoning in the ingredients list to make a sauce. Sprinkle with peanuts and parsley.
1. The ratio of mung bean starch to water is about 1:7. Not too thin. However, the starch will be more sticky and not good to eat. 2. When the whole process is small, the whole process will be light, and all the ingredients will be transparent. It will be better to adjust the juice. 4. If there is no oil, you can use Laoganma instead.