If you want to eat cold powder, you don't have to buy it, teach you to make it at home, it is strong and refreshing, and the method is simple

Mung bean starch is not common, but pea starch is still sold more on the Internet. We can take a portion of pea starch. It can be a measuring cup, it can be a spoon, use it as a benchmark.

Take one part pea starch, take one part water, and stir well 1:1.

Add 5 more parts of water to the pot, bring the water to a boil, and pour the well-stirred batter into the boiling water. Stir constantly over low heat, stirring time is about 3~4 minutes, and the batter will be slightly transparent.

Pour directly into a basin or larger vessel. To prevent sticking, you can brush the basin with a layer of cooking oil.

Cool at room temperature or in the refrigerator to allow the powder to solidify completely. Use a spinner to whirl down a bowl of cold powder. Generally, this kind of spinning will be given when buying pea starch. Even if you don't, there are generally hardware stores or commissaries, and there are one or two dollars each.

In order to prevent sticking, we need to add a little cold water to cool the white at the same time as making the cold powder, preferably so that it can be more neat.

Add a little more shredded cucumber to the bowl. Two spoonfuls of sesame sauce with a little crushed peanuts, and a little tomato egg sauce, preferably fried a little small, and friends who like spicy food can also add a little chili oil and a few drops of mustard.

If you feel troublesome, you can directly cut the solidified jelly into pieces, adjust it with the seasoning above, and you can get a delicious summer jelly.