1. Put the pea starch into a bowl, add 100ml of water and stir to make a thin batter.
2. Put 600ml of water in the rice cooker, bring it to a boil, add the thin batter to the pan little by little, stir constantly with a spoon to prevent the pan from getting stuck.
3. Stir constantly, there are big bubbles, about one minute is enough. Pour into a round or rectangular container.
4. Cool the container in cold water for at least three hours. It is not recommended to keep it in the refrigerator. Although it is cool, the taste will be a bit stale.
5. When the jelly is cooled, cut the cucumber into thin filaments and place it on the bottom of the pan.
6. Put the jelly powder upside down on the chopping board, scrape the jelly powder into a long strip and place it on the plate.
7. Seasoning sauce: Mix the minced garlic, sesame oil, soy sauce, vinegar, salt, sugar, and chili oil together.
8. Sprinkle the jelly with peanuts, white sesame seeds, pour in the seasoning sauce, and add coriander to garnish. Finish.
Tips:The jelly I made today is relatively tender. If you like the older one, you can adjust the ratio of pea starch to water, such as the ratio of 1:7 to 1:10. My formula today is 1:14, which is especially smooth and tender. The proportion of water should not be too small, because it is hard and not tasty.
![Stir-fried Jelly with Ecstasy [with Pea Jelly Making Method] recipe](https://img.simplechinesefood.com/cc/ccb963662a8717adfb483f830c28c0f9.jpg)
