Eating green bean jelly in the summer
Soak the mung bean in water one day in advance and grind it into green soy milk the next day. Grind at least change the water. The ratio of mung bean to water is 1:1
The ground pulp is boiled in a small pot and stirred while boiling.
After cooking, pour the film into a cool dry
After cooling off the film, the beautiful mung bean jelly powder is ready.