2, pea starch and cold water are ready, and then prepare two cups of the same size;
3. 1 cup pea starch, 1 cup cold water;
4. Put the pea starch and 1 cup of cold water into a large bowl. First, mash the starch at the bottom of the bowl, gently stir and mix evenly for later use;
5, 5 cups of water into the boiling pot;
6. The fire is boiled to near boiling state, bubbling but not fully open;
7. Turn the heat down, stir the starch slurry evenly again, pour it into the boiling water pot, and keep stirring while pouring; Turn to medium heat and continue stirring until the starch paste is completely transparent and out of the fire;
8. Prepare a clean glass fresh-keeping box in advance, pour the starch paste into the box, lift it and shake it to make the surface smooth, air it for about 15 minutes, cover it, and put it in the refrigerator for 1-6 hours until it is completely solidified;
9, cucumber, chives, garlic, millet spicy clean; The basic seasonings are vinegar (balsamic vinegar, aged vinegar and rice vinegar), soy sauce, salt and Chili oil; Can be adjusted according to personal taste;
10, cucumber slices first, and then cut into filaments;
1 1, garlic is chopped and chopped, chives are chopped, and Xiaomi spicy is cut into small rings;
12, vinegar, soy sauce and salt, put them in a bowl and stir with a spoon to melt the salt;
13, the pea jelly solidified in cold storage is easy to demould;
14, first cut large pieces with a knife, and then cut into thick strips or thin strips you like; It will stick to the knife after a few cuts, and it will be easy to cut it with a little cold water;
15, shredded cucumber is at the bottom of the plate, and bean jelly strips are spread on it;
16. Sprinkle chopped green onion, minced garlic and millet spicy on the bean jelly, pour in the sauce, and then pour in the Chili oil and mix well.