1. Pour mung bean starch into a small bowl, add 100 grams of water and stir evenly
2. Put 400 grams of water and 2 grams of salt in a small pot to boil, slowly pour the mung bean starch into the water. After pouring it, it will gradually become transparent. If there is a little white in the picture, take it slowly. Boil over low heat
3. After being completely cooked, it will all become transparent, and the mold will be oiled
4. Pour in the cooked mung bean jelly, let the mung bean jelly cool, and put it in the refrigerator for four hours
5. Take it out, because the mold has been oiled before, it is easy to demold and shred the jelly
6. Put the jelly in the container, add the cut cucumber shreds, put the seasoning in a small bowl, and stir well; pour the jelly into the jelly and stir evenly, then sprinkle with crushed peanuts.
