1.
1. Mix a cup of mung bean starch with a cup of water to form milk (a cup of the same size)
2. Put 4 cups of water into the pot and bring it to a boil, turn off the heat, pour the milky batter into the pot, stir quickly for two minutes until all is condensed evenly, turn off the heat.
3. Pour the condensed jelly quickly into a large bowl, and cool to form at natural temperature (about 2 hours).
4. The cold salad tastes better after being put in the refrigerator.
2.
1. Place it flat on a cutting board and scrape out even jelly with a spatula.
2. Put the cold vermicelli in a large bowl.
3. Put the Q-ball jelly into a large bowl
4. Cut coriander into small pieces and shred cucumber
5. Dried shrimp skins and chopped mustard
6.
1. Put the prepared condiments into the jelly.
2. Pour in fresh soy sauce, vinegar, sesame oil, chili oil, salt, sugar and stir evenly to remove the taste.
