The ratio of pea powder to bean jelly is one part of pea powder, five parts of water, and one kilogram is five kilograms of water.

Preparation materials: 30g of pea starch, cucumber 1 root, cold water 1 50g, 2 shallots, 2 garlic 1 head, 2 millet peppers, proper amount of vinegar, a little light soy sauce, and salt1spoon.

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.