Take mung bean starch as an example:
Ingredients: mung bean starch 200g, water 1 000g, cucumber1root, garlic, pepper, rapeseed oil, pepper noodles, sesame seeds, soy sauce, aged vinegar and sugar.
1, first prepare mung bean starch and water in a ratio of1:5.
2. Take a large bowl, weigh out 200g of water and 200g of powder and pour them into the water.
3. Stir slowly and evenly with chopsticks to prepare mung bean starch water (as shown below).
4, the remaining 800 grams of water into the pot to boil, slowly pour in starch water, stir quickly.
5. After stirring evenly, turn to medium heat and continue to cook for about 5 minutes. At this time, the resistance of the slurry becomes greater and it becomes transparent. At this time, the fire can be turned off.
6. After it is cooked, pour it into a large plate with oil to cool. This solidification process takes about 3 to 4 hours.
7. Make a cold sauce at this time. First, heat the rapeseed oil.
8. Put the heated oil into a waterless bowl, let it cool for a minute, and add the pepper in three times.
9. Finally, sprinkle a proper amount of sauteed white sesame seeds, and then add soy sauce, aged vinegar and sugar on this basis.
10, when the bean jelly is allowed to cool for enough time, the whole bean jelly can fall off.
1 1, scrape off the bean jelly with a scraper, or you can directly cut it into long strips or thick pieces with a knife.
12, put shredded cucumber under the plate, spread bean jelly, and spread garlic, pepper rings and coriander on the bean jelly.
13. Finally, pour the sauce with a spoon and you can eat it.