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Summer heat prevention and relief of summer cool powder in Changsha

1. Add mung bean starch into water, stir gently with chopsticks until there are no powder particles, and the paste is ready;

2. Heat to transparent paste with medium and low heat, turn off the fire, and keep stirring during heating;

3. Pour the boiled bean curd into a large bowl with a thin layer of oil, cool it, and refrigerate for 2-3 hours;

4. In addition, prepare chili oil, add salt, sesame oil, soy sauce, soy sauce and vinegar and mix well;

5. Wash the scallion and cut it into scallions, and gently knock the peanuts for use;

6. Pour the refrigerated jelly into the plate;

7. Scrape long strips of jelly from the top with a little bit of force with the mold for scraping jelly;

8. Put all the scraped jelly into the bowl, pour the chili oil with good flavor, and then sprinkle with chopped green onion and peanut;

9. Mix well when eating.