Can mung beans grind themselves to make jelly

1) Prepare mung bean starch, which is sold in hypermarkets and supermarkets. Prepare 1 measuring cup of 1 2 cups.

2) Put 1 2 cups of mung bean starch into a small pot, then use the same measuring cup, pour 6 parts of cold water into the small pot, that is, the ratio of starch and water is 1:6, it doesn't matter what tool you use to measure it, just get the ratio right. Also, regarding the proportions, someone likes 1:

5, some people like 1:7, what about me, take the middle, use 1:6

3) Stir the starch and cold water to mix well, that is, stir into the appearance of water starch. Put it on the stove and stir constantly while heating it, until the mixture in the pot is all transparent, and then turn off the heat. Note:

As for stirring, you can stir slowly when the water is not hot at first, and when it starts to heat up, you should keep stirring. If you're not sure, just keep stirring from the beginning, hehe, anyway, you can't save the strength.

4) Pour the heated mixture into a container and let it cool slowly. When it's all cool, it's easy to pull it upside down. If you want to cool faster, you can put it in the refrigerator in the middle and take it out after cooling.

However, if you leave it in the refrigerator for a long time, it will be hard and it won't taste good, so I usually don't put it in the refrigerator and slowly cool it outside.

5) Buckle the cooled jelly on the board where you cut the cooked food, cut it into your favorite size, and put it in a container.

6) Mix with your favorite seasoning I'm from Hunan, of course I like spicy food, so I put green onionsGarlic, light soy sauce, sesame oil, salt, vinegar, chili oil, mix well, and serve!

Choose fresh mung beans to wash and dry, grind them into petals with a stone mill, put them in boiling water and boil them slightly, and when the moisture on the surface of them is not sticky, cover them with a damp cloth and simmer them for one or two days, and then grind them into fine powder.

2.Pour the mung bean flour into a basin and soak it, add the alum and stir well.

3.When the pot is boiled to about 50 with water, slowly pour the adjusted mung bean flour into the pot, heat it with a simmer, and at the same time stir it continuously with a wooden stick to make the mung bean flour paste slowly thicken.

4.When eating, cut the jelly into strips with a knife, put it in a bowl, and mix sesame sauce, mustard juice, chili oil, cucumber shreds, sesame oil, refined salt, vinegar and garlic paste according to personal taste. When mung bean flour gelatinizes, the temperature should not be too low, otherwise the gelatinization will not be permeable.

Yes, just pay attention to hygiene.

You can actually use mung beans to make cold powder directly? It's easy to do and you can learn it as soon as you learn it.

The method of making cold powder from mung bean flour is as follows:Tools Ingredients: pots, pots, bowls, refrigerators, mung bean starch, water, salt.

1. Take a small bowl of mung bean starch, not too big, and dip it in a small bowl.

2. Pour the starch into a large bowl of Weigao, add the same amount of water, and the ratio of starch to water is 1 to 1.

3. Stir well to form starch water.

4. Add four small bowls of water to the pot, and the ratio of water to starch is 4 to 1.

5. Add 1g of salt and bring the water to a boil over high heat.

6. Turn the heat to the lowest and slowly pour the starch water into the pot.

7. During the period, you should keep stirring with a spoon, and you must stir evenly.

8. Cook for about 20 seconds, the starch color turns white, and you can turn off the heat when it bubbles.

9. Pour into a bowl, let cool and put in the refrigerator.

10. It can be formed in two hours, slowly pick up the cold powder by hand, the side of the cold powder will be separated, and continue to slowly pick up the cold powder for a circle, so that it is better to deduct the cold powder.

1. Mung beans can be ground into powder to make cold powder. Method: Wash the fresh mung beans you bought with water, and then add water to soak them overnight.

2. Take out the soaked mung beans and clean them, and process them with water mill or crush the soybean milk.

3. Use a clean sand cloth for soy milk. The upper layer of the sand cloth is bean dregs, which can be used to make bean paste bags. Under the sand cloth is pure mung soybean milk.

4. Put the mung soybean milk in a water tank or basin and precipitate it for about ten hours. Slowly pour out the water on the top of the sediment, and the rest of the bottom is mung bean gouache.

5. Start to make cold powder, wash and boil water with an iron pot, after the water is boiled, the water mung bean powder is twisted with water, especially the bottom of the iron pot, quickly twisted with a spatula, and the proportion is mastered. It's mung bean jelly. As long as the ratio of water and powder is mastered, you can directly use fresh boiled water and mung bean gouache, and quickly twist it to become cold powder.

6. Put the mung bean jelly formed after cooling, carry out knife work or processing jelly utensils to form mung bean jelly into a bowl or plate, and then add spices to suit your own taste, you can eat, mung bean jelly, it's done!

Steps.

1. Prepare 1 kg of mung beans, wash them, and soak them for 3 hours or more.

2. Put the soaked mung beans into a food processor, add water, and beat into mung soybean milk (mung beans: water = 1:3) 3. Pour the mung bean milk on the gauze.

4. Put it in a large basin with water to wash the pulp (prepare a large basin and add half of the water), and wash until the gauze feels rubbing.

5. Pour the washed pulp into the container.

6. Skim off the foam on it, and let it settle for two hours.

7. After two hours, slowly pour out the mung bean water above (what is left at the bottom is the mung bean raw starch) 8. Add half a bowl of mung bean raw starch, 4 bowls of mung bean water, 1 tablespoon of edible salt, and half a spoon of edible alkali to the pot (the role of alkali is to make the cold powder more chewy), and then turn on low heat to boil (keep stirring during the boiling process, otherwise it will paste the pot).

9. Wait until it is bubbling like **, and the cold powder will be ready.

10. Pour into a square container.

11. Hold the container in your hand and shake it to expel excess bubbles.

12. After letting it cool naturally, pour it out.

13. Cut into strips.

14. Pour your favorite sauce (the sauce method has been placed in the tips area), and you can do it.

Ingredients: 1 mung bean starch, 4 cups of water.

Excipients: appropriate amount of shredded cucumber, appropriate amount of rice vinegar, appropriate amount of light soy sauce, appropriate amount of alfalfa sprouts, appropriate amount of sesame paste, appropriate amount of sugar, appropriate amount of oil consumption, appropriate amount of garlic paste.

Homemade healthy and delicious - mung bean jelly method:

Step 1Prepare a waterless and clean plate, pour a little oil, wipe it well with a brush, and set aside;

Step 2Pour three cups of water into a small pot and bring to a boil over the heat;

Step 3When boiling water, pour a cup of mung bean starch into the bowl, then pour in a cup of water, stir well with a spoon, and there will be no gnocchi;

Step 4Mix the batter.

Step 5After the water boils, slowly pour the evenly mixed batter into the pot, do not pour it in at once, stir with a spoon while pouring, the white batter will gradually become translucent, the batter becomes viscous and bubbles, continue to stir for about a minute;

Step 6Then pour it into an oiled plate, smooth the surface with a spoon, let it cool, or put it in a basin of cold water to cool down;

Step 7After cooling, the batter has hardened and turned into a slightly transparent white; Steps.

8.Put the jelly upside down on the cutting board, and use a spinner (special tool) or knife to cut it into your favorite shape; Put cucumber shreds and alfalfa buds on the jelly;

Step 9Put garlic, sesame paste, light soy sauce, rice vinegar, a small amount of sugar, a spoonful of oyster sauce in a small bowl, stir with a spoon until the sesame paste completely melts, and if you like spicy food, you can put in the oil and spicy seeds, and pour it on the cut cold powder;

Step 10Mix the seasoning well when eating;

Tips: Make your own cold powder, don't worry about it, and you can rest assured when you eat it;

Ratio of powder to water Powder:water = 1:5;

Mung bean starch can be purchased from supermarkets, farmers' markets, or **.

If you want to learn snack skills, it is recommended to go to a professional school. After all, there are many types of snacks nowadays, and if you want to engage in related industries, you can't do without good taste. Therefore, if you want to learn snack technology, you must go to a university to learn it!

To learn snacks, you must go to see more and taste the taste of each one. It is a good choice to choose a regular school, one-on-one teaching, learning including food, accommodation and materials.

Ingredients: 1 mung bean starch, 4 cups of water.

Accessories. : Appropriate amount of shredded cucumber, appropriate amount of rice vinegar, appropriate amount of light soy sauce, appropriate amount of alfalfa sprouts, appropriate amount of sesame paste, appropriate amount of sugar, appropriate amount of oil consumption, appropriate amount of garlic paste.

Homemade healthy and delicious - mung bean jelly method:

Steps. 1.Prepare a waterless and clean plate, pour a little oil, wipe it well with a brush, and set aside;

Steps. 2.Pour three cups of water into a small pot and bring to a boil over the heat;

Steps. 3.When boiling water, pour a cup of mung bean starch into the bowl, then pour in a cup of water, stir well with a spoon, and there will be no gnocchi;

Steps. 4.Mix the batter.

Step 5After the water boils, slowly pour the evenly mixed batter into the pot, do not pour it in at once, stir with a spoon while pouring, the white batter will gradually become translucent, the batter becomes viscous and bubbles, continue to stir for about a minute;

Steps. 6.Then pour it into an oiled plate, smooth the surface with a spoon, let it cool, or put it in a basin of cold water to cool down;

Steps. 7.After cooling, the batter has hardened and turned into a slightly transparent white; Steps.

8.Put the jelly upside down on the cutting board, and use a spinner (special tool) or knife to cut it into your favorite shape; Put cucumber shreds and alfalfa buds on the jelly;

Steps. 9.Put garlic, sesame paste, light soy sauce, rice vinegar, a small amount of sugar, a spoonful of oyster sauce in a small bowl, stir with a spoon until the sesame paste completely melts, and if you like spicy food, you can put in the oil and spicy seeds, and pour it on the cut cold powder;

Steps. 10.Mix the seasoning well when eating;

Tips: Make your own cold powder, don't worry about it, and you can rest assured when you eat it;

Ratio of powder to water Powder:water = 1:5;

Mung bean starch can be purchased from supermarkets, farmers' markets, or **.