The jelly in the south is always soft and the feeling of falling into the mouth, so think about the kind of jelly that eats the gluten, please look here~~ Make it clean and delicious, cold or fried. ~~ difficulty index: ★ ★
First, dissolve the mung bean starch in clean water and stir it to make it a little grain.
Secondly, pour the dissolved starch into a stainless steel pot (must use a non-stick pan, or the bottom of the pan is easy to stick), open a small fire, stir while stirring, to ensure that it does not paste the bottom;
Pour the simmered (yellowish) paste into the container and let it cool. It can be frozen in the refrigerator or covered with plastic wrap.
Finally, cut the blocky jelly into strips, put onion ginger, salt, vinegar and garlic, mix with your favorite peanut sesame seeds, and eat it~~
The key is not to paste the pot, so be sure to stir while stirring ~~