Starch, millet pepper, garlic, shallots, soy sauce, balsamic vinegar, salt, pepper oil, Chili oil x amount.

The ingredients are ready. Let's make bean jelly first, pour 2 bowls of clear water into a big soup bowl, then take about 1 of starch, then pour the starch into clear water, stir it evenly with chopsticks to make water starch, and then put it aside!

Next, add clean water to the pot, then pour about 10 bowl of clean water, and boil the boiling water with high fire. Turn the water to medium heat after boiling, then stir the water starch evenly with chopsticks, and then pour the water starch into the pot with a spatula. After the water starch is poured out, continue to stir until the boiling water in the pot is cooked into a thick paste, and then turn off the heat! Note: During the cooking of bean jelly paste, everyone must stir while cooking. This is to prevent the bean jelly paste from being heated unevenly, sticking to the pot, and then pasting off, then all the previous efforts will be in vain!

After the bean jelly paste is made, we prepare a big soup bowl or a rectangular lunch box. I don't have a lunch box, so I choose a soup bowl. Then I transfer the bean jelly paste into the soup bowl and shake it again to make it flat.

After shaking the jelly paste flat, put it on the table to cool naturally, then cover it with plastic wrap and put it in the refrigerator for 40 minutes. Let's be clear here: our friends who often use refrigerators should all have a little common sense, that is, hot things can't be put in the refrigerator, because if you put hot things in the refrigerator, hot air will either easily damage the refrigerator or make other things in the refrigerator unable to be refrigerated, resulting in damage or deterioration!

During the cold storage of bean jelly, let's make a bean jelly sauce. Chop the millet pepper into powder first, then pat the garlic flat and chop it, chop the shallots and separate them from the vegetables. Then, put minced garlic, scallion and millet pepper into a bowl, add 3 tablespoons of Chili powder, and then stir well with chopsticks. After stirring evenly, heat some hot oil, the oil temperature is 8. Add 2 tbsp of balsamic vinegar, a little salt, pepper oil 1 tbsp, Chili oil 1 tbsp, and stir well. So our salad dressing is ready.

After about 40 minutes, our bean jelly is ready. Take it out of the refrigerator, uncover the plastic wrap, then pour it on the chopping board and take the soup bowl away. At this time, you will find that our bean jelly becomes very elastic, and then we cut it into small pieces with a kitchen knife, then cut it into strips and put it on the plate!