1. Soak the starch with a portion of water and stir well, let it rest for 30 minutes
2. Pour the remaining 4 parts of water into the pot. boil
3. Stir the soaked starch again before putting it in the pot. At this time, turn to a low heat and pour it into a pot of boiling water. The chopsticks keep stirring in a circular motion without stopping.
4. Until the sides of the starch paste are transparent, stir for another minute and turn off the heat. Ready to use after cooling
5. This is the cooled jelly and cut into thin strips
6. Flatten garlic and chop finely. Light soy sauce, old vinegar, salt, sugar, monosodium glutamate, a little cold water, pour into a small bowl
7. Add chopped garlic and sesame paste, stir well, let stand for 5 minutes, let it blend well.
8. Red oil, which is essential for mixing jelly, cannot be omitted, it will taste better if you add more. The simplest method is to heat the oil, add crushed chili or chili powder into a bowl, and wait until the oil temperature is about 80 degrees.
9. Grate the cucumber and drizzle with the well-stirred seasoning red oil.
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