1. Add water to the purple cabbage and use a blender to break it into juice, and filter out the vegetable residue.
2. Add one cup of mung bean starch and four cups of purple cabbage water to the bowl, stir well and pour into the pot.
3. Stir clockwise from the beginning until it is viscous and transparent. If there is still some off-white, you need to continue to cook and stir in the pot.
4. Add water to the basin to help cool down quickly.
5. Homemade sauce, prepare a small handful of pepper, two garlic, five slices of ginger. Three peppers, (in the small cup is a spoonful of umami soy sauce, a spoonful of dark soy sauce, a spoonful and a half of vinegar, a spoonful of laoganma And a little salt)
6. Slice the pepper, three slices of ginger, and a garlic, then saute in oil and set aside.
7. In the juicer, add the sauteed ingredients, the ingredients in the small cup, and the remaining two slices of ginger, one garlic, and three peppers. After crushing, it is a delicious homemade sauce.
8. Cut the cold-proof jelly into small pieces, add the seasoning and eat it, quickly sweep the plate, haha.
