1. Prepare the ingredients
2. First use about 100 grams of water to mix about 50 grams of mung bean flour and 1 gram of salt until there are no particles.
3. Pour the excess 350g of water into the boiling pot and bring it to a boil, then slowly add the adjusted mung bean liquid, stirring while pouring
4. It becomes transparent, and it will continue to cook for about 2 minutes (Stir constantly to prevent the bottom from burning)
5. Prepare a fresh-keeping box, pour the cooked mung bean flour into the fresh-keeping box, scrape the surface smoothly, let it cool naturally, and then it can be shaped
6. Then chop the green onion, mince the ginger, and press the garlic into a puree.
7. In a small bowl, add 1 teaspoon of light soy sauce, 1 teaspoon of sugar, minced garlic, minced ginger, 1 teaspoon of chili pepper, 1/2 teaspoon of sesame oil, and 1/2 teaspoon of chicken essence, mix well
8. Unmold the cold-formed jelly (scrape around with a knife to easily get out of the mold. I made 2 copies, one used in the round crisper, one used in the square, and I forgot to take the square)
9. Then use this jelly powder plane, dipped in a little water, and make the noodles layer by layer. It is crystal clear... (without this kind of plane, the potato shreds at home can be used or cut into small cubes)
10. Put it on a plate, pour in the adjusted sauce, mix evenly
11. Refreshing, really fragrant...
12. Finished picture
Tips:The best jelly is mung bean powder, sweet potato powder, Q-bomb, and it is delicious. It should be stirred constantly when cooking. If you don’t have such a plane, you can use the same plane like shredded potatoes at home. The taste can be according to your preference. Adding, it’s best not to make too much at one time, just eat it once, fresh and delicious
