Cucumber Peel is Made into Cucumber Jelly to Reduce Heat and Fat, Cool on Ice

Cucumber Peel is Made into Cucumber Jelly to Reduce Heat and Fat, Cool on Ice

1. Wash the cucumber and scrape the skin

2. Add half a bowl of water and squeeze into juice

3. filter

4. A bowl of cucumber juice, add a bowl of corn starch (potato starch, wheat starch can also be used), and mix until there is no corn starch in the bowl

5. Bring five bowls of water to a boil, then pour in the homogenized slurry

6. Bring the high fire to a boil first, then slowly stir on a low fire until the slurry is transparent and gelatinous. When you see the bubbling in the pot, turn off the fire immediately

7. Pour it into the usual steamer dish while it is hot, place a bowl of cold water underneath, and then press firmly with chopsticks to squeeze out the hot water. The hot slurry water will become jelly when it condenses

8. The green translucent jelly is ready, now let’s season the sauce

9. Adjust a sauce according to your preference (I used salt, minced garlic, chopped pepper, chopped green onion, coriander, balsamic vinegar, hot oil, cooked sesame seeds, dried chili powder)

10. delicious

Tips:

The most important thing to make jelly is to master the ratio. If there is more water, it will not become a slurry, and if there is less water, it will become a paste. Everyone should match strictly according to the proportion