# 亚米宝藏新品大赏 # This is very simple, just take mung bean jelly and water 1:6, boil it and let it cool down Seasoning: chili oil, minced garlic, vinegar, a little soy sauce, sugar Do not put it in the refrigerator when it is cooling, because it is easy to make the skin surface dry and hard in the refrigerator, which affects the taste. Don't make too much every time, it won't taste good overnight When cooking, use medium and low heat and be sure to stir later, otherwise it will stick to the pan Stir until it turns into a jelly. When there are small bubbles, it is fine. Be careful that the hot air from the small bubbles will burn your hands (so you need to reduce the heat)