1. 1 bowl potato starch
2. 5 bowls of water
3. Pour water and potato starch into the pot
4. Stir and cook on medium heat, ⚠️be sure to stir well before turning on the fire
5. Boil until viscous and turn to low heat
6. Stir and cook until transparent, turn off the heat
7. Put it in a container, let it cool and put it in the refrigerator
8. Mince coriander and garlic, cut chili into bell pepper rings and put in a bowl
9. Pour in soy sauce, sesame oil and vinegar, add chicken essence and salt, mix well and set aside
10. Take out the jelly
11. Cut the cucumber into shreds and place on the bottom of the plate, then cut the jelly into the plate, and pour the sauce
Tips:After the starch is put into the pot, stir it evenly and turn on the fire again.
After the fire is turned on, keep stirring until the final serving. Don't stop halfway. Because the jelly needs time to cool, you must make it in advance. You can make it the night before, eat it the next morning, or make it in the morning and eat it in the afternoon if you feel that the sauce is not enough. You can add some cool white open
