2. First, prepare starch and water in the ratio of powder: water, 1:5. This ratio will be hard, and those who like it tender can 1:6.
3. Take a large bowl, weigh out a portion of water (200 grams of powder is 200 grams of water) and pour the powder into the water.
4. Prepare starch water.
5, the rest of the water into the pot to boil, slowly pour in starch water (remember to add slowly, stir quickly, and turn the fire down).
6. After stirring evenly, turn to medium heat and continue to cook for about 5 minutes. At this time, the resistance of the slurry becomes greater and it becomes transparent. At this time, the fire can be turned off.
7. After it is cooked, pour it into a large plate with oil to cool. This solidification process takes about 3 to 4 hours.
8. Make a cold sauce at this time. First, heat the rapeseed oil.
9. Put the heated oil into a waterless bowl and let it cool for a minute. Add the Chili noodles three times.
10, adding in batches will make the pepper taste more fragrant.
1 1, finally sprinkle a proper amount of fried white sesame seeds, and then add soy sauce, aged vinegar and sugar on this basis.
12. When the bean jelly is allowed to cool for enough time, it will fall off with a backward button and a duang.
13. Scrape off the bean jelly with a scraper, or directly cut it into long strips or thick blocks with a knife.
14, put shredded cucumber under the plate and spread bean jelly.
15, spread with shredded cucumber, garlic, pepper rings and coriander.
16, pour in the prepared sauce.