![\"mung](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-47.webp\")
<\/figure>\n\n\n\nHeartbreaking Jelly Noodles<\/h2>\n\n\n\n
There is a famous dish in Sichuan province named Beichuan Liangfen (heartbreaking jelly noodles). It is featured by the spicy taste. If you feel sad or heartbreaking, go and taste it, then your sadness will go with the wind since it is too spicy so that all the feeling you have is a spicy taste. In addition to an easy Sichuan-style dressing jelly noodle salad, those jelly noodles can be also stir-fried. Fried jelly noodle is a famous street food.<\/p>\n\n\n\n We provide two ways of making mung bean jelly noodles, either from mung bean starch or from mung bean directly. <\/p>\n\n\n\n My favorite ratio of jelly noodles is 1:9 (starch vs water, weight ratio). But it can succeed with small adjustments. But you need to add at least 8 portions of water or 10 portions of water at most for each portion of starch. The more water you add, the more tender the jelly noodle can be.<\/p>\n\n\n\n You can also use roasted chili pepper sauce (\u70e7\u6912\u6c41) in the bok choy soup<\/a>.<\/p>\n\n\n\n Soak the mung beans in cold water for at least 4 hours. On summer days, place it in the fridge. <\/p>\n\n\n\n Then add water and blend until very smooth. Use a very fine cloth to remove the pulps and get the start water only. You can add more water to further wash the pulp to get more starch. Let the mixture stand for around 2 hours until the starch is settled (in the fridge on summer days).<\/p>\n\n\n\n Then carefully pour the water above off because we need to measure for the next step. <\/p>\n\n\n\n Next, measure 800ml water from the previous step, and add salt, and baking soda. Mix well. <\/p>\n\n\n\n In a large bowl, mung bean starch with water. <\/p>\n\n\n\n Then pour the mixture into a large sauce pot or wok, and heat until it gets a consistency jelly-like texture. Don’t let the mixture boil because it may bring small bubbles inside the jelly. The process of using mung bean starch is the same, but you will get a white transparent texture. <\/p>\n\n\n\n Transfer out to a round or rectangular container, and cool down completely.<\/p>\n\n\n\n Then cut into small strips. Mix well with the salad dressing.<\/p>\n\n\n\n If possible, eat them within 1 day. Those jelly noodles go bad very quickly in summer. <\/p>\n\n\n![\"mung](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-52.webp\")
<\/figure>\n\n\n\nTwo ways of making mung bean jelly noodles<\/h2>\n\n\n\n
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![\"white](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/Jelly-noodles_-7.webp\")
![\"mung](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-50.webp\")
Water and starch ratio <\/h2>\n\n\n\n
Instructions<\/h2>\n\n\n\n
Make the starch and water mixture from fresh mung beans<\/h3>\n\n\n\n
![\"mixture](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-3.webp\")
<\/figure>\n\n\n\n![\"pour](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-29.webp\")
<\/figure>\n<\/div>\n\n\n\n![\"pour](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-30.webp\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\nMake the mixture with mung bean starch <\/h3>\n\n\n\n
Heat<\/h3>\n\n\n\n
![\"heat](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-32.webp\")
<\/figure>\n<\/div>\n\n\n\n![\"heat](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-33.webp\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\n![\"transfer](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-34.webp\")
<\/figure>\n\n\n\n![\"cut](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-41.webp\")
<\/figure>\n\n\n\nWhat to serve with<\/h2>\n\n\n\n
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Storage Tips<\/strong><\/h2>\n\n\n\n
![\"mung](\"https:\/\/www.chinasichuanfood.com\/wp-content\/uploads\/2018\/06\/boba-52-360x360.webp\")
<\/div>\nMung bean jelly noodles<\/h2>\n\t\t