Materials

Pure mung bean starch

Fresh chili

Salt

Clear water

Chili oil

Minced garlic

Bansamic vinegar

Fresh soy sauce

Shredded cucumber

Cilantro

Method

1. Pour water into the pot, add 2 grams of salt and bring to a boil. Pour the mung bean starch into a slurry with an appropriate amount of water. Pour it quickly into the boiling water pot and stir evenly.

2. Stir the starch paste evenly until it is completely gelatinized, then turn off the heat. Pour the thick starch paste into an iron plate while it is hot and cool it.

3. After the starch paste is cooled, put it in the refrigerator for 2 hours, then take it out and pour it on the cutting board.

4. Cut the solidified mung bean jelly into strips, put it into a plate, sprinkle with cucumber shreds and minced coriander, pour in an appropriate amount of fresh soy sauce, then pour in balsamic vinegar, and sprinkle Add minced garlic and garnish with a few millet peppers.

1. Pour water into the pot, add 2 grams of salt and bring to a boil. Pour the mung bean starch into a slurry with an appropriate amount of water. Pour it quickly into the pot of boiling water and stir evenly.

2. Stir the starch paste evenly until it is completely gelatinized, then turn off the heat. Pour the thick starch paste into an iron plate while it is hot and cool it.

3. After the starch paste is cooled, put it in the refrigerator for 2 hours, then take it out and pour it on the cutting board.

4. Cut the solidified mung bean jelly into strips, put it into a plate, sprinkle with cucumber shreds and minced coriander, pour in an appropriate amount of fresh soy sauce, then pour in balsamic vinegar, and sprinkle Add minced garlic and garnish with a few millet peppers.