How to make bean jelly seeds into bean jelly proportion

Ingredients: mung bean starch 200g, water 1200g, sesame oil, vinegar, soy sauce, Chili oil, sugar, chopped green onion, sesame, cucumber and carrot.

Exercise:

Mung bean starch for standby

Slowly add water to mung bean starch and stir with chopsticks.

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Pour the starch water into the pot, medium heat, and keep stirring with a spoon.

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Stir until the starch becomes transparent, and then continue to heat until it bubbles.

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Pour it into the mold and let it cool for about 2 to 3 hours (it will be faster in the refrigerator)

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Pour out the solidified bean jelly

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Cut out the shape you like

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The cut bean jelly is coded on the plate.

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Sesame oil, vinegar, soy sauce, sugar, chopped green onion, sesame and Chili oil are mixed into a sauce.

Shred cucumber and carrot.

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Cut shredded cucumber and carrot are coded on bean jelly.

Pour in the prepared sauce.