Homemade Jelly
1.
Take 125ml of purified water in a measuring cup, add 60 grams of mung bean starch to the cup and stir to form a slurry.
2.
Add 625ml of purified water to the boiling pot and bring to a boil. Turn to medium and low heat. Pour the starch slurry slowly while stirring quickly.
3.
Stir constantly with a spoon until the starch soup is completely transparent.
4.
Pour the soup into a clean container, cool the container with water until the soup is solidified, and put it in the refrigerator.
5.
Put the peanut kernels in the wok and bake them over a low heat.
6.
Cut the red hot pepper into small round pieces, cut the chives into small pieces, peel the garlic and smash into pieces, and chop the tempeh.
7.
Peel the cucumber, wash and shred (not too thin).
8.
Remove the cooled peanut kernels, put them in a fresh-keeping bag, and crush them with a rolling pin.
9.
Take out the refrigerated jelly and press it in the middle of the jelly with your hands. It is easy to demould the jelly and cut into appropriate long strips.
10.
Add light soy sauce, vinegar, white sugar, and salt to the bowl and mix well to form a sauce.
11.
Put the chopped jelly on a plate, add the sauce and mix well.
12.
Pour peanut oil, sesame oil, and peppercorns into the pot and sauté until fragrant.
13.
Add minced garlic, minced tempeh, and diced peppers and stir fry until it is fragrant.
14.
Pour on the jelly after cooling slightly.
15.
Sprinkle with diced chives, shredded cucumber, and chopped peanuts, and mix well when eating.
