50g pea starch, one cucumber, one large cup of water, three cloves of garlic, one spoonful of soy sauce, half a spoonful of sesame oil, one spoonful of oyster sauce, a few drops of pepper oil, one spoonful of refined salt, half a spoonful of sugar, half a spoonful of chicken essence, half a spoonful of white sesame seeds (cooked), two spoonfuls of balsamic vinegar, two spoonfuls of apple vinegar and a little bit of oil pepper.
Cooking steps:
1. Wash cucumber and cut into small pieces.
2. Put cucumber slices into a cooking cup and add water.
3. Beat into cucumber juice.
4. Filter cucumber juice for later use.
5. Prepare 50 grams of pea starch.
6. Add 75g cucumber juice into pea starch and stir well.
7. Add 400g cucumber juice to the pot.
8. When the cucumber juice in the pot is heated to 70-80 degrees, turn the heat down.
9. Slowly pour the pea starch slurry into the heated cucumber juice.
10. Continue to heat with low heat, and at the same time keep stirring with chopsticks until it is in a state of big bubbles. This process takes about two or three minutes.
1 1. Pour the paste in the pot into the crisper, and oil the crisper in advance.
12. After cooling, it solidified into bean jelly and reversed demoulding.
13. Cut into the shape you like.
14. Cut garlic into minced garlic.
15. Mix all seasonings evenly and add minced garlic.
16. Pour the sauce on the bean jelly.
17. Mix well and eat.