The Mung bean jelly is a traditional name with a variety of colors and fragrances. Seasoned with soy sauce, vinegar, and mustard, it is refreshing and smooth, and it is a summer flavor food. In South China, it refers to the green or black gel-like coagulation made from the powdered grass and rice, which can be used to quench thirst in summer.
How to make the Mung bean jelly?
Mung bean starch is melted in about 100 grams of water, and the remaining water is added. Keep stirring and heating. Cook over medium heat until lumps are precipitated. Continue heating until you start to make small bubbles and stir with a spoon. Turn off the heat, pour into a mold of the appropriate size, and solidify at room temperature.
The rest is cold salad. According to taste, I like to give back some yellow mustard. Mix the seasonings and drizzle the jelly cut to pieces. Sprinkle green onion or parsley and you can start.And you get the Mung bean jelly.