Don't mix cucumbers cold, teach you the latest way to eat, the chopsticks are spicy and sour, and they are smoother than cold skin

Cucumber, plus a bowl of starch, teaches you to make a smoother and simpler delicacy at home than the cold skin, without any complicated operation, chopsticks are spicy and sour, even if it is a novice friend who does it for the first time, you can succeed without failure at one time, it is highly recommended that you try it at home!

【Ingredients and ingredients needed】: 2 cucumbers, 100g starch, 500g water

Practices and Steps:

1. Prepare two cucumbers, wash them, peel off the cucumber skin, then put them in a juicer, pour in 200g of water, and then use a juicer to squeeze cucumber juice for later use;

2. Pour the squeezed cucumber juice into a bowl, then pour in 100g of mung bean starch, mix the mung bean starch with chopsticks, and stir until the batter is delicate and there are no gnocchi.

3. Pour 300g of water into the pot, boil the water first, then reduce the heat, then take out the prepared starch paste, slowly pour it into the pot, and stir it with chopsticks while pouring. After pouring all the starch paste into the pot, it will quickly absorb water and gelatinize, so keep stirring to prevent the starch from sticking to the pan.

4. Keep the heat on low heat slowly, and finally stir the starch paste until it is very viscous and translucent, then turn off the heat. Prepare a container, brush it with a thin layer of oil in advance, pour the boiled starch paste into the container, cover it with a lid or plastic wrap, seal it and put it in the refrigerator for about 1 hour.

5. After the cucumber jelly is thoroughly cooled and set, it can be taken out, put it on the cutting board upside down and demolded, and then cut it into long strips with a knife and put it in a bowl. Mix a sauce with shredded cucumber, green pepper rings, red pepper rings, shallots, garlic water, light soy sauce, balsamic vinegar, chili oil, salt, and chopped coriander, then pour it into the cold powder and mix well, and you can eat.

【Small Details】:

1. To make cucumber jelly, mung bean starch, potato starch, and pea starch can be used, but mung bean starch will taste better.

2. The gelatinization temperature of starch is less than 100 degrees, and it is very easy to bond into lumps when boiling, so the minimum fire must be turned on throughout the whole process, and it is necessary to keep stirring with chopsticks, so that the starch is evenly heated and not easy to paste, and the taste of the cold powder made is soft and tender enough.