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
Prepare raw jelly, cucumber, garlic, coriander
Wash the jelly, drain the water, and cut into small pieces
Wash all cucumbers into two, then cut into small pieces
Wash coriander and cut into small pieces
Put jelly, cucumber and coriander in a container
Peel the garlic, wash and pound it into garlic paste, add a little water and stir evenly
Put the seasoning garlic, sugar, salt, vinegar, and MSG into the container
Mix all the seasonings to taste and enjoy
Put the spicy and sour appetizing jelly mixed with cucumber into the container and you’re done
It’s great with roast chicken and fruit
The jelly melts in your mouth and is especially smooth
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
Mixed and matched with cucumbers to eat together has a refreshing feeling
In the hot summer, it’s very popular with cucumber and jelly.
It is my happiest thing to make nutritious and healthy food for my family every day.
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