How much jelly can you make from a pound of mung bean flour?

Hello, a normal pound of mung beans can produce 150 grams to 200 grams of starch, so a pound of starch can make 6 catties to 8 catties of cold powder. If calculated in this way, one pound of mung beans can probably produce more than two pounds of cold powder.

Explain from two aspects: the list of ingredients and the production steps

Ingredient list: 500 grams of mung bean flour.

Cucumber shreds to taste.

Minced garlic to taste. Chili oil to taste.

Salt to taste. Vinegar to taste.

Light soy sauce to taste. Appropriate amount of sesame oil.

Production Steps:1Pour the mung bean flour into a large bowl, add water and stir well until there are no particles.

2.Add water to the pot, pour the mung bean flour paste into the pot, cook over low heat until the mung bean flour paste thickens, stir well.

3.Pour the cooked mung bean flour paste into a large bowl, seal with plastic wrap and refrigerate for 1 hour.

4.Remove the refrigerated mung bean flour paste, cut it into small pieces and place it in a bowl.

5.Add shredded cucumber, minced garlic, chili oil, salt, vinegar, light soy sauce, sesame oil and other seasonings to the bowl, stir well and serve.

Method. Ingredients: 300 grams of dried mung beans and 600 grams of water.

Seasoning: 3 grams of shrimp skin, 1 tablespoon light soy sauce, 1 3 tablespoons chili oil, 1 red pepper, 1 teaspoon sesame oil.

1.Soak dried mung beans in water for 6-10 hours (soak them in the refrigerator in summer).

2.Wash the soaked mung beans with water, add 600 grams of water, and grind them into thick mung soybean milk with an original juicer (or polish them with a regular food processor).

3.Put the cooler in a container and brush it with vegetable oil.

4.Filter the ground mung soybean milk and set aside, skim off the floating powder, use medium-low heat, stir and cook thoroughly, do not heat too much during the whole process, in order to prevent the pot from sticking.

5.Stirring and boiling, the mung soybean milk slowly turns into a paste, and the pot bubbles and boils.

6.Turn off the heat, pour the mung bean paste into an oiled container to cool naturally, and then put it in the refrigerator for 4-6 hours and then turn it upside down and out of the container, then season and eat.

Summary. Dear, hello, the weight ratio of jelly and water is 1:10, and the volume ratio is 1:

5 is the most suitable, according to this ratio of the cold powder is moderately soft and hard, easy to form, good gloss, white color, crystal clear, tender and refreshing, very delicious, do not put more water and put less water, otherwise the water is not easy to form, the texture of the cold powder is hard and not delicious, so a pound of cold powder needs to put ten pounds of water.

Hello, dear, I am happy to serve you, through the official query shows that mung bean flour is made of cold powder and 10 catties of water.

Dear, hello, the weight ratio of jelly and water is 1:10 as usual, and the volume ratio is 1:5 is the most suitable, according to this ratio, the jelly made is moderately soft and hard, easy to form, good gloss, white in color, crystal clear, tender and refreshing, very delicious, do not put more water and less water, otherwise the water is too much jelly is not easy to form, and the water shouts to celebrate the lack of jelly and the quality of the jelly is hard and not delicious, so a pound of cold powder needs to be put ten catties of water.