Magical Sheet Jelly----when Water Meets Mung Bean Starch

Do you want to create a cool appetizer in summer? Can you imagine what's magical reaction when mung bean starch meets water? Now I will show you a very easy way to do a delicious appetizer called "sheet jelly"! Everyone can do it and enjoy its pleasant taste in summer.

1 cup of mung bean starch

6 cups of water

a stockpot

a whisk

a cucumber

a small bunch of cilantro

a square or rectangular food container

4 teaspoons of soy sauce

3 teaspoons of oyster sauce

a teaspoon of sesame oil

a teaspoon of prickly ash oil

a teaspoon of spicy pepper

a teaspoon of sugar

a teaspoon of vinegar

take out one cup of mung bean starch and pour into the stockpot, add six cups of water into the stockpot, then mix them fully with the whisk.

put the stockpot on the stove, boil the mixture gently, and whisk keep stirring. As I heat it up and keep stirring you can see the mixture gradually changes to transparent jelly form. when there's some bubbles coming I turn off the stove.

pour the transparent jelly into a rectangular container in order to create a rectangular shape when the jelly is cold. let it cool for two hours at room temperature.

cut cucumber to pieces then strips, wash cilantro. When the jelly is fully cooled I pour it upside down to the cutting board. look! the jelly transform to a perfect smooth rectangular shape! Then cut it into thin slices and strips. Its transparent look makes me feel cool in summer.

put all the jelly strips in a big plate, add cucumber strips, cilantro, 4 teaspoons of soy sauce, 3 teaspoons of oyster sauce, one teaspoon of sesame oil, one teaspoon of prickly ash oil, one teaspoon of sugar and one teaspoon of spicy pepper, then mix all of them, stir fully. A delicious cool sheet jelly dish comes! It's so tasty and yummy!