1. Prepare materials and a cup. The size of the cup is determined according to your ability to eat. Large cups are used for large populations, and small cups for small populations. Cups play an important role in measuring
2. Add a cup of mung bean starch to a cup of water (same cup) and mix thoroughly. Put 4 cups of water in a small pot and add 2 grams of salt
3. Heat the water on a low fire. When the bottom of the pot starts to soak in small bubbles, pour in the mixed starch water and stir in the pot with a wooden spatula. When it reaches the starch water, use 2 hands to operate it, so you can’t take pictures.
4. Stir for about ten minutes, keep stirring until the starch water becomes transparent and bubbles appear, turn off the heat
5. Pour into a container and let cool
6. Let the cold jelly be inverted on the chopping board, cut it with a knife or use a special tool
7. Collect the jelly and cucumber shreds in a large bowl, stir the garlic paste, seasoning, and sesame sauce evenly, then pour it on the jelly, and mix well when you eat
Tips:1. When boiling the jelly, be sure to have a low heat throughout the process, and the water in the pot must not be boiled, otherwise the starch water will instantly gelatinize when poured;
2. Stirring takes about ten minutes. Stir patiently.
