1. Mung bean starch.
2. Add 250 grams of cold water to mung bean starch and mix well.
3. Add 1,000 grams of water to a boiling pot and bring to a boil.
4. After the boiling pot water is boiled, pour the mung bean starch paste, change the heat to a low heat, and stir quickly.
5. Stir quickly and cook until transparent, then turn off the heat.
6. Pour into a non-stick dish.
7. Let it cool and solidify.
8. Cut into pieces.
9. Put all the seasonings in a bowl and mix well.
10. Put the jelly in the bowl, put the cucumber shreds, and drizzle with the bowl of juice.
Tips:When cooking the starch paste, be sure to paste the bottom and stir quickly, otherwise it will be easy to paste the bottom.
