The hot weather was perfect for cool foods. Evelyn Ford took out a bag of pea starch, a bag of mung beans, and a bag of Job's tears. She planned to make liangfen jelly and mung bean soup.
First, she prepared two small bowls, mixing an appropriate amount of starch and water in each at a 1:1 ratio to create a slurry. Then, using the same small bowl, she measured out five bowls of water and poured it into a pot to heat. When the water was about to boil, she slowly poured in the starch slurry, stirring at a steady pace. She continued until the mixture became transparent and thick, then turned off the heat and poured it into a prepared basin. It would need about four or five hours to cool completely. Once thoroughly chilled, the liangfen jelly would be set.
