summer jelly
Ingredients
- Pea starch 1 cup
- Clear water 7 cups
- Cucumber Half root
- Garlic 2 cloves
- Salt/vinegar/light soy sauce/sesame oil/chicken essence/chili oil Appropriate amount
Steps
1. Prepare 1 cup of pea starch and 1 cup of water. It’s the same thing with mung bean starch if you don’t have pea starch.
2. Mix 1 cup of pea starch and 1 cup of water and stir evenly until there is no starch water.
3. Take a clean pot and pour 6 cups of water into it.
4. Bring water to a boil over high heat, then turn to medium-low heat.
5. Pour the mixed starch water into the pot and stir while pouring.
6. Stir until the liquid is thick and there are no particles in the paste, then cook for 1-2 minutes while stirring, then turn off the heat.
7. Put the cooked paste into a container, let it cool, cover it, and put it in the refrigerator to chill.
8. You can take it out and eat it after two hours.
9. Gently separate the edges with your hands, and it will be easy to flip out the prepared jelly.
10. Cut into the shape you like, I cut it into blocks, you can also cut into strips, or scrape into silk.
11. If you have this kind of tool for scraping jelly, you can use the tool to scrape it into silk. But it doesn't matter what shape it is, the taste is the same.
12. Cut half a cucumber into shreds and set aside.
13. Flatten the garlic, cut into pieces, and set aside.
14. Add appropriate amount of salt, chicken powder, light soy sauce, vinegar, sesame oil and chili oil and stir evenly.
15. It relieves the heat and cools down the body, and is an appetizer for meals. It is so comfortable to eat in summer.
16. If you like it, try it quickly.
