1. Dissolve 40 grams of mung bean starch into starch slurry with 50 grams of water, soak the fresh kelp in water for later use
2. Put 400 grams of water in the pot, pour the starch slurry into the pot and stir evenly, turn on the fire, and slowly heat it on a low fire. With the heating process, continuously stir the starch slurry in the pot, you can find that the starch slurry gradually turns from white to half It is transparent and becomes very viscous, and it is very difficult to stir (this process is very fast, it will only take 2 minutes), turn off the heat
3. Pour the boiled flour paste into a container, let it cool and set it to solidify (this process of solidification takes more than 1 hour. If you want to cool quickly, you can put it in the refrigerator or ice water. It solidifies quickly, and the finished jelly (Icy and delicious is more suitable for summer)
4. Sliced kelp, diced carrot
5. Spicy peanuts are crushed with garlic into peanuts, and the solidified jelly is taken out
6. Jelly cut into pieces
7. Take a bowl, add 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of chili oil, 1/4 teaspoon of chicken powder, 1 teaspoon of old vinegar, 1 teaspoon of fresh soy sauce, and a few drops of mustard. Add 2 teaspoons of water and mix well
8. Stir the jelly, kelp, and carrots together, pour the prepared sauce, and sprinkle with crushed peanuts.
