Raw materials: 50 grams of mung bean starch; 750 milliliters of water.

Accessories: 5 grams of vinegar; 5 grams of soy sauce; 5 grams of minced garlic; 5 grams of chopped green onion; 3 grams of starch; Appropriate amount of cucumber; Chili oil is suitable.

1. Add 50g mung bean starch and 250ml cold water to the bowl and mix well.

2. Boil 500ml of water in a pot, and add 3g of starch and the stirred starch paste.

3. After changing to a small fire, quickly stick the bottom of the pot and stir.

4. Put in a bowl, cool and solidify.

5. Put 5g of vinegar, 5g of soy sauce, 5g of minced garlic and 5g of chopped green onion into the bowl and mix well.

6. Invert the cool bean jelly into the dish to change the flower knife, and pour in the seasoning, cucumber and Chili oil.