Cold Jelly
1.
Prepare mung bean starch
2.
Add water to mung bean starch and mix thoroughly (the ratio is about 1:6)
3.
Small fire heating throughout
4.
Keep stirring, so as not to paste the pot, the whole process is small.
5.
Cook on low heat until the starch paste is transparent
6.
Continue to stir for about 5 minutes
7.
Turn off the heat and pour into a suitable bowl, let cool, and put in the refrigerator. Wait three or four hours before taking it out
8.
Take out the jelly and buckle it upside down on the chopping board, you can easily take off the bowl
9.
Change the knife and put it in the bowl
10.
Prepare tempeh, this thing is very important, it not only enhances the taste, but also has the special fragrance of tempeh. (Of course, those who can’t eat tempeh can leave it alone) This method was taught by my grandmother.
11.
Finely chopped shallots
12.
Take an empty bowl to adjust the juice, add a few spoons of chili oil that you have made yourself
13.
Then add a spoonful of Chinese pepper oil, and then add the above ingredients such as vinegar, sugar, and a little salt
14.
Sprinkle with tempeh and chopped green onion
15.
Serve after mixing, the spicy flavor is strong, the tempeh is fresh and fragrant
Tips:
Heart-warming reminder: The ratio of jelly is controlled at around 1:6. If you want to make the jelly sticky points, you can add a little less water. If you want to eat tender and smooth points, don't exceed the ratio of 6.5, otherwise it will be too easy to break.
