Practice:

1, granular sweet potato starch.

2. Mix sweet potato starch with clear water at a ratio of 1:4 to 1:5.

3. After stirring evenly, filter out the impurities inside.

4. Put the starch liquid on the stove, turn on a small fire and keep stirring.

5. Turn off the fire immediately after completely forming a transparent gel.

6. put it in a container, cool it, cover it and put it in the refrigerator for more than two hours.

7. Fasten the refrigerated bean jelly on the cutting board.

8, cut into strips.

9, put it on the plate. Top with shredded cucumber, minced garlic and seasoning and mix well.