Homemade Mung Bean Jelly

Name: Homemade Mung Bean Jelly
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g green beans; 50g Bell peppers; 50g onion; 15g Soy sauce; 4g Sugar; 5g sesame oil; 80g Cucumber; 10g Vinegar; 10g Abalone sauce; 4g salt; Some Shimizu; 10g Shallots

by Love braised pork

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I have always watched others use mung beans to make jelly. I always say that I am always lazy to try. I finally made mung beans yesterday and started working early in the morning. I’m glad that the pulp separator for tofu I bought finally came in handy for other purposes. I don’t need to squeeze soymilk with this machine. It is very labor-saving. Tofu is annoying to squeeze soymilk. I want to use it to make mung bean starch someday to see if it will work. I don’t think it’s difficult to make mung bean jelly. I made it a little bit less tough than the one I bought, but it tasted smooth. The first time I made it, I was content, and I will have experience next time I make it. The boiled paste should not be too thick, too thick and hard, too thin and easy to lose the jelly. If you do more, you will have experience.

Homemade Mung Bean Jelly

1. The mung beans that have been soaked overnight are made into soy milk with a pulp separator

2. I was afraid that there would be bean skins, so I used a fine sieve to filter the soy milk again, then put the pot in the refrigerator to settle, take it out the next day, pour off the water on the surface, and stir the starch water underneath for use.

3. Take a pot and add a little water, add some salt to the water and bring it to a boil.

4. Pour the well-stirred starch water in (it was originally poured with a pot, but I couldn't shoot it, so I used a spoon to show it.)

5. Do not stop mixing with a spoon, and solidified starch lumps will appear at the beginning.

6. Stir it until it is thick and smooth. It just depends on the consistency. I stirred it for about 10 minutes.

7. Put it in a fresh-keeping box, close the lid and put it in the refrigerator after letting cool.

8. Prepared cucumbers, bell peppers and onions

9. Cut the chilled jelly into large slices

10. Then cut all the ingredients into strips, mince the shallots

11. Also cut the cucumber into strips (I forgot to cut it just now, but I found that the cucumber was not put in the cold dressing. Haha, I quickly remade it.)

12.

13. Add some salt

14. Add some light soy sauce

15. Add some abalone sauce

16. Some vinegar

17. Finally, add some sesame oil and stir evenly.

Tips:
Because my machine uses running water for beating, I can't say the ratio of water to mung beans, but just remember to pour out the clear water that settles out and stir it to make jelly.