Cucumber Jelly
by Lin Ma loves food
Favorite
Difficulty
Easy
Time
5m
Serving
3
The weather is getting hotter and hotter, and cold dishes have gradually become the main dish of this season. The cool and refreshing cold dishes bring us some coolness in the hot summer. Sometimes I don’t have to eat, just a cold dish will solve the problem. .
There are many types of jelly, and there are differences between the north and the south. Today I use the authentic mung bean jelly from the north. To make mung bean jelly, soak the mung bean powder into a paste, boil the water until it boils, add alum and pour the prepared mung bean paste, let cool and serve. White and transparent, crystal-like. Every time this season, there are a lot of them on the market, and you can buy a large one for two dollars. Going home and eat it coldly, it really relieves the heat and quenches the thirst.
There are many types of jelly, and there are differences between the north and the south. Today I use the authentic mung bean jelly from the north. To make mung bean jelly, soak the mung bean powder into a paste, boil the water until it boils, add alum and pour the prepared mung bean paste, let cool and serve. White and transparent, crystal-like. Every time this season, there are a lot of them on the market, and you can buy a large one for two dollars. Going home and eat it coldly, it really relieves the heat and quenches the thirst.
