condiments

Shredded peanuts and cucumber.

condiment

Chili sauce 10g, soy sauce 15g, salt 2g, sugar 15g and garlic 5g.

working methods

1. Pour mung bean starch into a small bowl.

2. Add100g water and mix well.

3. Boil 400g water and 2g salt in a small pot, and slowly pour mung bean starch into the water.

4. After pouring out, it will slowly turn into a transparent color. If there is a little white in the picture, it should be cooked slowly with a small fire.

5. When it's completely cooked, it's completely transparent.

6. Oil the mold,

7. Pour in the cooked mung bean jelly.

8. Let the mung bean jelly cool thoroughly, and then put it in the refrigerator for four hours.

9. Take it out, because the mold has been oiled before, so it is easy to demould.

10, bean jelly shredded,

1 1. Put bean jelly into a container, add shredded cucumber,

12, the seasoning is ready and mixed evenly. Pour in bean jelly and stir well, then sprinkle with peanuts.

skill

1, the water absorption of each starch is different, and the water ratio is slightly different. Try it once or twice. Pay attention to the firepower when cooking, it must be small, too big will paste the bottom.

2. There is some fresh starch, and the ratio of water is about 1: 6.

3. bean jelly is easier to cut after freezing and hardening in the refrigerator.

4. The bean jelly with seasoning should be eaten now, otherwise it will not taste good after a long time.