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Mung bean jelly (Liangfen) ingredients
Mung bean stach: 135 g little less than a cup
Water to mix with starch: 250 g 1 cup
Water in pot: 1000 g 4 cups
Soda ash: less than 1 g 1/4 teaspoon
Dipping sauce:
Garlic: 2 cloves
Salt: 8 g 1 teaspoon
Sesame oil: 4 g 1 teaspoon
Chinkiang vinegar: 30 g 2 tablespoons
Sugar: 3 g 1/2 teaspoon
Water: 250 g 1 cup
Chili oil: as needed
Green onions for garnish