Stir-fried Mung Bean Jelly

Name: Stir-fried Mung Bean Jelly
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Jelly (mung bean); 50g onion; 50g Cabbage Heart; 50g Bell peppers; 80g pork; 10g Green onion ginger; 2g salt; 15g Soy sauce

by Love braised pork

4.6 (1)

Favorite

3

Difficulty

Easy

Time

5m

Serving

2

I ate cold jelly at noon. Although it was refreshing, my stomach felt a little uncomfortable after eating. I guess the refrigerator was a bit too cold, so I want to stir-fry it at night. When I think of the transparent appearance of fried jelly, I am greedy, so I use the ingredients in the refrigerator to use it, but when I fry it, my jelly is not transparent. I feel that the mung bean jelly is still not sold. it is good. No one’s strength, and I can’t grasp how it looks suitable after making it once. The first time I made it, it was a little watery and it was quite appropriate. The second time it was a bit too thick, it turned out to be very hard. So it takes a few more times to get experience, but I don’t know how to solve the problem of transparency that is not sold, so if you can buy mung bean starch, you should just buy it and make it. The finished product is much more beautiful.