Preparation materials: pea starch 1 cup, cucumber 1 root, 6 cups of cold water, 2 shallots, 2 garlic 1 head, 2 millet spicy, proper amount of vinegar, a little soy sauce, and salt 1 spoon.
1, pea starch and cold water are ready, and then two cups of the same size are prepared;
2. 1 cup pea starch, 1 cup cold water;
3. Put the pea starch and 1 cup of cold water into a large bowl. At first, the starch will be scraped at the bottom of the bowl, gently stirred and evenly mixed for later use;
4, 5 cups of water into the boiling pot;
5. The fire is boiled to a near-boiling state, bubbling but not fully open;
6. Turn to low heat, stir the starch slurry evenly again, pour it into the boiling water pot, and keep stirring while pouring; Turn to medium heat and keep stirring until the starch paste is completely transparent and away from the fire;
7. Pour the starch paste into a box and refrigerate it in the refrigerator 1 hour -6 hours until it is completely solidified;
8, demoulding the frozen and solidified pea jelly after the time is up;
9. Cut into thick strips or thin strips with a knife and serve.