Cucumber Spicy Jelly
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Shred the cucumber, shred the fungus and set aside.
2. Cut mung bean jelly into long strips.
3. Put the cut cucumber shreds and fungus shreds on the jelly.
4. Sprinkle with chili oil, sprinkle with coriander, sprinkle with vinegar, sesame oil, the flavor is very fresh, salt, and put a few pieces of red pepper in the chili oil on the surface for garnish. Mix well while eating.
