Seasoning: fresh pepper (1 piece) salt (2g) clear water (800ml) Chili oil (appropriate amount) garlic (appropriate amount) balsamic vinegar (appropriate amount) fresh soy sauce (appropriate amount) shredded cucumber (appropriate amount) coriander powder (appropriate amount).

Pour clean water into the pot, add 2g of salt and bring to a boil. The mung bean starch is boiled with proper amount of clean water to form a slurry, then quickly pour it into the boiling water pot and stir evenly.

Stir the starch paste evenly and gelatinize thoroughly, then turn off the heat, and pour the thick starch paste into an iron plate while it is hot to cool.

After cooling the starch paste, put it in the refrigerator for 2 hours, then take it out and pour it on the cutting board.

Change the solidified bean jelly into a knife and cut it into strips.

Sprinkle shredded cucumber and chopped coriander on the plate, and pour in a proper amount of fresh soy sauce.

Then pour the balsamic vinegar. Appropriate amount of Chili oil. Sprinkle with minced garlic and garnish with a few millet peppers.

Tip:

1, take 200ml of clear water and paste, boil 600ml of clear water to open the salt, and it is basically appropriate to use 800ml of clear water.

2. After the water is boiled, pour the powder slurry at a time, and stir it quickly until the wet starch is completely gelatinized. Turn off the fire and pour it into the mold while it is hot, either in an iron plate or a bowl.

3, it is best to use pure mung bean starch to make, sweet potato powder and potato powder can also be used, but they are not as strong as bean jelly made of mung bean starch.

4. After the bean jelly is cooled and chilled, you can mix it at will, such as sesame sauce, mustard, garlic, Chili oil, pepper oil, etc. As long as you feel delicious, the sesame sauce must be diluted with cold water.