Methods and steps for making jelly

200 grams of mung bean starch, 1000 grams of water, 1000 grams of cucumber, 1 minced garlic, appropriate amount of chili, appropriate amount of rapeseed oil, appropriate amount of chili noodles, appropriate amount of sesame seeds, a little soy sauce, appropriate amount of mature vinegar, a little sugar 1. First prepare mung bean starch and water, the ratio is powder: water, 1:5, this

The ratio will be relatively hard. If you like it to be tender, you can use 1:6.

Comes according to everyone's preference.

2. Take a large bowl and weigh out a portion of water (for 200 grams of powder, weigh out 200 grams of water). Pour the powder into the water. Do not put too much.

3. Prepare mung bean starch water.

It must be even.

4. Put the remaining 800 grams of water into the pot and bring to a boil, slowly pour in the starch water, and do not boil the water too high.

5. Stir evenly, turn to medium heat and continue cooking for about 5-6 minutes until it becomes transparent. At this time, you can turn off the heat. Do not cook for too long.

6. After cooking, pour it into a large plate brushed with oil and let it cool. This solidification process will take about 3 to 4 hours.

Be patient!

7. At this time, make a cold sauce. First heat the rapeseed oil.

Don't put too much.

8. Put the heated oil into a bowl without water. Leave it to cool for a minute and then add the chili powder in three batches.

9. Adding it in batches will make the chili taste more fragrant.

Just put it in slowly!

10. Finally, sprinkle in an appropriate amount of fried white sesame seeds, and then add soy sauce, mature vinegar, and sugar on this basis.

According to personal taste!

11. When the jelly has cooled enough, turn it upside down and it will fall off.

Pay attention to safety at this time.

12. Use a scraper to scrape off the jelly. You can also directly cut it into long strips or thick pieces with a knife.