1. Mung bean starch mixed with appropriate amount of water (about 250ml), dip the chopsticks with water column or small tails, brush the stainless steel plate with a thin layer of oil
2. Brush each plate with a thin paste. Don’t scoop too much with one scoop. Gently scoop one scoop to cover the bottom of the plate. Then boil water into the pot and steam.
3. After boiling the water for about three minutes, take out the plate and place it in a cold water basin to cool it down. Because the stainless steel plate transfers heat quickly, you can take out the cold skin in a while and place it on the table for later use. Then cycle the plate and steam until the powder is used up.
4. Cut the cold cold skin and put it on a plate, peel and shred the cucumber
5. The bean sprouts are boiled and put on the cold skin
6. This is cut cucumber shreds, you can cut more if you like
7. After putting the cucumber shreds and mung bean sprouts, mince the garlic, add sugar, add sesame oil, peanut oil, and stir well. If you like spicy food, you can also cake chili, and add coriander to decorate at the end.
8. The seared prawns are peeled and headed and put on top. The crystal clear cold skin and brightly colored prawns will instantly open your appetite.
Tips:The ratio of mung bean starch is good, the water can not be too much, otherwise it can’t make the trip. Brushing the oil on the plate is convenient for taking out the cold skin.
