Accessories: Folium Perillae 15 tablets.

Seasoning: half a teaspoon of salt, 2 teaspoons of vinegar, 3 cloves of garlic, 5 grams of chili oil 1 tablespoon, 5 grams of sesame, 0/0g of peanut/kloc-0, proper amount of water and sugar 1 teaspoon.

Method of bean jelly

1. Pour most of the water into the pot, and bring it to a slight boil over medium heat, about 90 degrees Celsius (the ratio of pea starch to water is 1 6.5, and 2 spoons of pea starch are used this time, 13 spoons of water).

2. Stir the pea powder into a paste with the remaining water of about 1 spoon.

3. Pour the pea paste into the slightly boiling water, stir all the time with low heat to avoid sticking to the pot.

4. Turn off the heat when the pea paste becomes transparent and boils.

5. Pour the transparent pea paste into a bowl, let it stand and let it cool.

6. It can be refrigerated for several hours and taken out backwards.

7. Spread a part of perilla into the dish, take out half of the prepared bean jelly and cut it into strips, and arrange it on the perilla, and shred the rest and put it on the bean jelly.

8. Chop garlic, add a little cold water, then add all the auxiliary materials except peanuts, stir well, peel peanuts and roll them into pieces.

9. Pour the seasoning on the bean jelly and sprinkle with peanuts.