1. A measuring cup of mung bean starch or pea starch
2. According to the ratio of 1:1 (1 cup of mung bean starch and 1 cup of cold water), add cold water and mix thoroughly
3. Add 4 measuring cups of water to the pot and turn to a low heat. Pour the starch paste into the pot slowly, stirring while pouring, stirring constantly, so as not to paste the pot, stir evenly, wait until the color is completely transparent, and a large amount Bubbling, you can turn off the fire
4. Pour into a container, let cool and put it in the refrigerator for 2 hours
5. The prepared jelly can be cut into pieces or strips
6. I use the spatula provided when I bought mung bean starch to easily scrape out long strips (personally feel that the cut is a bit thinner or the silk scraped with a spatula is more delicious.)
7. Shredded cucumber, minced coriander, peeled cooked peanuts, minced garlic, bowl of juice (light soy sauce, balsamic vinegar, sugar, oyster sauce, salt, chili oil or Laoganma, sesame oil)
8. Just mix all the ingredients together, the refreshing and delicious heat-relieving jelly is right in front of you, let's eat it😍
Tips:1. It is best to make jelly with mung bean starch or pea starch, and the jelly performance is good.
2. If you like to eat sesame sauce, you can add a little sesame sauce and it's delicious.
3. Be sure to use a cup to measure, don't use a scale. It is the amount of the cup, the amount of the cup, the amount of the cup. The important thing is said three times. (I used a 150ml measuring cup to make this plate.)
