1. Use 100 ml of water to melt mung bean starch;
2. Pour the remaining 500 ml of water into the pot and start the "boil noodles" function. When 5 minutes are left after boiling, pour the melted starch into the boiling water evenly, stir quickly with a spoon to prevent the end of the cooking process;
3. Let the ingredients in the pot dry for 3-4 hours;
4. Cut the jelly into strips or cubes, chop the coriander, mash the garlic, and mix with other seasonings to make a bowl of juice; pour the juice into a bowl and stir well and serve.
Tips:1. After boiling, stir thoroughly before pour the starch water into the water, otherwise the starch will sink to the bottom and the effect of the jelly made will be greatly reduced;
2. Potato flour, pea flour, etc. can also be used instead of mung bean flour;
3. The stirring must be fast, otherwise the finished product tastes bad;
4. When pouring starch water, pour it evenly and quickly;
5. The volume ratio of starch and water is 1:6. You can adjust the amount of starch and water appropriately according to your personal situation.
