Main raw materials:

100 grams of mung bean starch, 600 grams of water, 1 cucumber

Seasoning:

Garlic, salt, sugar , cold vinegar, light soy sauce, olive oil, sesame oil, chili oil

Method:

1. Pour water into mung bean starch and mix evenly.

2. Pour the prepared starch water into a small pot, heat it over high heat, and stir it with chopsticks while heating until the starch paste becomes transparent, then remove from the heat.

3. Pour the starch paste into a heat-resistant container, wait for it to cool and shape, then pour it out and cut it into strips.

4. Wash the cucumber and cut into thin strips; mash the garlic into a puree; take a small bowl and add cold vinegar, light soy sauce, olive oil, sesame oil, salt, sugar, garlic paste and chili oil, mix evenly .

5. Spread the cucumber shreds on the jelly, top with the prepared sauce, mix evenly and serve.