Cucumber Jelly

Mung bean jelly is a traditional name with a delicious taste. It is eaten with soy sauce, vinegar, and mustard, which is cool and smooth, and is a summer flavor food. In South China, it refers to a green or black gelatinous coagulum made of jelly grass and rice, frozen, and can be used to quench thirst in summer.

How to make cucumber jelly

Step1

Prepare raw jelly, cucumber, garlic, coriander

Step2

Wash the jelly, drain the water, and cut into small pieces

Step3

Wash all cucumbers into two, then cut into small pieces

Step4

Wash coriander and cut into small pieces

Step5

Put jelly, cucumber and coriander in a container

Step6

Peel the garlic, wash and pound it into garlic paste, add a little water and stir evenly

Step7

Put the seasoning garlic, sugar, salt, vinegar, and MSG into the container

Step8

Mix all the seasonings to taste and enjoy

Step9

Put the spicy and sour appetizing jelly mixed with cucumber into the container and you’re done

Step10

It’s great with roast chicken and fruit

Step11

The jelly melts in your mouth and is especially smooth

Step12

The jelly and cucumber can also be covered with plastic wrap and put in the refrigerator for half an hour before taking it out and eating it to be cooler

Step13

Mixed and matched with cucumbers to eat together has a refreshing feeling

Step14

In the hot summer, it’s very popular with cucumber and jelly.

Step15

It is my happiest thing to make nutritious and healthy food for my family every day.