Homemade Jelly
1.
100 grams of mung bean starch.
2.
Add 100 grams of water and stir well.
3.
Put 600 grams of water in the pot and boil, slowly add mung bean starch, stir while adding it, the starch paste in the pot will become very viscous after all is added, then stir quickly for about 1-2 minutes to let the starch The paste is heated evenly. If the starch paste is not fully heated until cooked, the jelly will not have that refreshing feeling.
4.
Then pour the heated starch paste into the container. You can put it in the refrigerator for a while, or it can be solidified at room temperature.
5.
Use 1 tablespoon of sesame oil, 1 tablespoon of vinegar, half a tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of Laoganma sauce, a little ginger and chives to make a bowl of sauce. If you don't like Laoganma sauce, you can also add chili oil or not add chili oil. Adding a little sugar when making cold dishes will especially enhance the freshness.
6.
Just pour the sauce on the jelly.
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