Stir the bottom of the pot with chopsticks when cooking, and stir the mung beans to avoid the bottom of the pot from being burnt.
2. After the mung bean is cooked, pour out the soup, leaving the mung bean, and pour in the milk, corn starch and rock sugar in turn, with the ratio of the latter two to the milk being 1:4. Stir with chopsticks until the starch melts, then turn to low heat and heat slowly.
Starch will increase the sticky feeling and prevent mung beans from sinking to the bottom, while rock sugar will make the finished product sweeter, which is also essential.
As the saying goes, "If you want to eat well, don't work hard." In the process of cooking, constantly stir with chopsticks to prevent the pot from burning. The liquid in the pot will gradually turn into green beans, and the resistance will increase when stirring with chopsticks. When the bubbling bubbles turn into small bubbles, you can turn off the fire and cook. The whole process takes about 10 minutes. Remember not to stop your hand.
4. Prepare a rectangular container, plastic or glass. I use a packed lunch box, which is square and practical.
Pour the cooked "mung bean milk" into a container, fully mix the milk with mung beans, gently shake, knock on the table several times to make the surface smooth, and put it in the bottom of the refrigerator for 2-3 hours.
In a few hours, you will get a super sweet square mung bean. At this time, the generosity will not be hardened by freezing for a few hours, but will be as smooth as jelly, but much more resilient than jelly.
6. The whole line of milk jelly is wrapped in mung beans, just like snowflakes inlaid with dense emeralds. The mellow milk flavor is mixed with the unique fragrance of mung beans, which is delicious just looking at it.