Mung bean noodles can be used to make mung bean jelly

How to make mung bean jelly

1.

Prepare a clean plate without water and pour a little Oil, spread evenly with a brush and set aside

2.

Pour four cups of water into a small pot, set it over a low fire and bring to a boil

3.

When boiling water, pour a cup of mung bean starch into the bowl, then pour a cup of water, stir evenly with a spoon, no lumps

4.

Boil the water until When small bubbles begin to appear at the bottom of the pot, slowly pour the well-mixed batter into the pot. Do not pour it in all at once. Stir with a spoon while pouring.

5.

White The batter will gradually turn into a transparent color, and the batter will become thick and bubbling. Continue stirring for about one minute

6.

Then pour it into a greased plate

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7.

Smooth the surface with a spoon and let cool

8.

After cooling, the batter has hardened and turned into Slightly transparent white, with elasticity when pressed with your fingers

9.

Put the jelly upside down on the chopping board, and cut it into pieces with a spinner (special tool) or knife You can choose the shape you like

10.

Put cucumber shreds and alfalfa buds on top of the jelly

11.

In a small bowl Add minced garlic, sesame paste, light soy sauce, rice vinegar, a small amount of sugar, and a spoonful of oyster sauce, and stir with a spoon until the sesame paste is completely dissolved. If you like spicy food, you can add chili pepper

12.

Pour it over the cut jelly; mix the seasoning well before eating