1. Prepare a clean dish without water, pour a little oil, wipe it evenly with a brush, and set aside;
2. Pour three cups of water into the small pot and boil on the fire;
3. Prepare a cup of mung bean starch and a cup of water
4. Pour a cup of mung bean starch into the bowl, then pour a cup of water, stir evenly with a spoon, no gnocchi;
5. After the water is boiled, slowly pour the well-mixed batter into the pot, do not pour it all at once, stir with a spoon while pouring, the white batter will gradually become transparent;
6. The batter becomes viscous and bubbles appear, keep stirring for about one minute;
7. Pour it into a greased dish, smooth the surface with a spoon, let it cool, or put it in a basin of cold water to cool down;
8. After cooling, the batter has hardened and turned into a slightly transparent white;
9. The jelly is upside down on the chopping board;
10. Use the revolver (special tool) or knife to cut into the shape you like;
11. Put cucumber shreds and clover sprouts on the jelly;
12. Put garlic, sesame paste, light soy sauce, rice vinegar, a small amount of sugar, and a spoonful of oyster sauce in a small bowl. Stir with a spoon until the sesame paste is completely melted. If you like spicy food, you can add spicy pepper and pour it on the cut jelly. ; Mix well seasonings when eating;
Tips:When you make your own jelly, don’t worry about making it, and eating it at ease. After you’re down, eat less spicy, especially hot and humid, you should pay more attention to avoid aggravating heat and humidity.
The ratio of powder to water is not fixed. If you like soft, the available ratio is powder: water=1:5, if you like harder, the available ratio is powder: water=1:3 or 3.5;
Mung bean starch can be purchased from supermarkets, farmer's markets or Taobao. I didn't find it in the supermarket, but finally bought it at the farmer's market.
