Ingredients

250 ??grams of potato flour, water, cucumber shreds, salt, light soy sauce, vinegar, mustard oil.

Preparation method

1. Add 250ml of water to potato powder and stir evenly.

2. Add 550ml of water to the pot, pour the evenly stirred potato powder into the pot, and heat.

3. From the beginning of heating, stir constantly with a spoon. Prevent the pot from getting stuck.

4. Heat until the starch turns from white to translucent and bubbles, then turn off the heat.

5. Pour it into a container, let it cool, and put it in the refrigerator for 3-5 hours.

6. Prepare a basin, put ice water in it, and put a colander or basket on it. It must have a larger round hole.

7. Put the cooked starch into the funnel.

8. Use a spoon to press the cooked starch through the round hole.

9. It turned into small particles similar to tadpoles, and passed through ice water several times.

10. Each one is crystal clear. Add cucumber shreds, salt, light soy sauce, vinegar and mustard oil and stir evenly.

10. Take out the jelly from the refrigerator compartment, dip the knife in water, and cut the jelly into thick slices.

11. Cut into strips and add cucumber shreds.

12. Add salt, soy sauce, vinegar and mustard oil, mix well.