Peachy green beans

1

Peaches (Figure 1) are colourful, sour, sour, sour, sour, sour, sour, sour, and sour。

2

With a fruit knife in two, you can see blood-swidthed red, red, thick, ingested spleen (figure 2), which is supposed to be the best food dye。

3

Prepare 30 g green bean starch (figure 3)。

4

50 grams of cooling water (figure 4)。

5

Slurries are even (figure 5)。

6

Ten grams of fine sugar (Figure 6) to be evenly mixed and put aside。

7

Start extracting blood peach juice, and friends with juice machines can process it directly, and no friends can squeeze it manually. Washing the blood peaches out of the skin and cutting them into small pieces (figure 7)。

8

Crushed mud with a crutches (figure 8)。

9

Filtered with flour (figure 9)。

10

The juice is thick, and it's ferocious。

11

Put 110 grams of peach juice in 6 (figure 11)。

12

Smuggle evenly (figure 12)。

13

Add 150 grams of cool water to the milk pot (figure 13)。

14

Heated with a fire to boil (figure 14)。

15

Change the minimum fire, at which point the starch in 12 is slightly deposited and mixed again with a small spoon, two or three laps. When you're in the pot (Figure 15), you've got to do it quickly。

16

Until it becomes sticky, it feels resistance when it moves around, and there's air bubbles coming out of the pot, and fire is off (figure 16)。

17

When the heat is in the ready container (figure 17), select open and shallow packagings as much as possible, and spread the heat quickly. The container in the figure is shallower than the bowl, deeper than the plate, 13.5 cm in diameter and 4.5 cm in height。

18

You can eat when you're cold. In order to be cooler, containers can be capped or filmed and placed in a freezer for one hour. When removed, the blade of the fruit knife is drawn around the plate, then a small amount of cool water is added (figure 18) and the powder can easily be pulled out (see figure below)。

19

Folded powder (Figure 19)

20

Cut-off for consumption (figure 20)。

1. In the formula of mung bean jelly, the ratio of mung bean starch to water is 1:6. In fact, 1:5-8 is okay. The jelly made with less water is hard and crispy, and the color is whiter and thicker. If there is more water, it will be soft., lighter white and higher transparency.

2. You can also pour all the ingredients: cold water, mung bean starch, sugar, and peach juice directly into the pan, stir well and heat it over low heat. Keep stirring during the heating process. The effect is the same as adding starch paste after the water is boiled., just keep stirring feels a little tired.

3. The jelly is simple to make and can be eaten as you please. The amount of this formula is very small, and only one small plate as shown in Figure 17 can be made, which is suitable for novices to learn to make.