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成品制作法
建议比例：1倍粉：40~45倍水 (软硬度可随个人喜好调整)
※果汁蒟蒻冻配方 (粉1：糖2：水17：果汁20)
1. 先将蒟蒻冻粉50g、糖100g，秤重后混合拌匀后，加入冷水850c.c搅拌均匀。
2. 以大火煮至沸腾后，转中小火续煮1~2分钟并加以搅拌。
3. 加入果汁1000c.c后再续煮至80℃即可注入模具，待冷却即可冷藏食用。
Directions
1. Mix up 50g of conjac powder and 100g of sugar, add 850ml of cold water and stir until completely dissolved.
2. Heat the mixture until boiling point and turn to medium low heat. Cook and stir the mixture over medium low heat for 1 minute.
3. Pour the mixture into molds, chill 2~3 hours before serving.
※原味蒟蒻冻配方 (粉1：糖6：水34)
1. 先将蒟蒻冻粉50g、糖300g秤重后混合拌匀，加入冷水1700c.c搅拌均匀。
2. 以大火煮至沸腾后，转中小火续煮1~2分钟并加以搅拌。
3. 将蒟蒻冻液倒入模具中，待冷却后即可食用。
Direction
1. Mix up 50g of conjac powder and 300g of sugar, then add 1700ml of cold water and stir until completely dissolved.
2. Heat the mixture until boiling point and turn to medium low heat. Cook and stir the mixture over medium low heat for 1 minute.
3. Pour the mixture into molds, chill 2~3 hours before serving.
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