Jelly
by Food editor
Favorite
Difficulty
Easy
Time
1h
Serving
2
no
1. Put 50g of mung bean starch in the bowl, add 250ml of cold water and stir evenly
2. Put 500ml of water in the pot and boil, put 3g starch and the starch paste
3. After changing to low heat, quickly stick to the bottom of the pan
4. Put it in a bowl to cool and solidify
5. Put 5g vinegar, 5g light soy sauce, 5g minced garlic, 5g minced green onion in a bowl and mix well
6. Pour the cooled jelly into the plate and change it with a knife, drizzle with seasoning, appropriate amount of cucumber and chili oil.
