Cucumber jelly

Recipe Recommendations

• cucumber 2 pieces
• bean jelly 1 volume
• carrots 1 volume
• minced garlic 5 grams
• refined salt 3 grams
• sesame paste 20 grams
• chili oil 10 grams
• white sugar 10 grams
• mature vinegar 20 grams
• soy sauce 10 grams
• MSG 2 grams

• slightly spicy
• mix
• ten minutes
• ordinary

Steps for Cucumber jelly

1

Remove the stalks of the cucumber, clean it, cut it into shreds and place it on a plate for later use.

2

Wash the jelly, cut it into shredded silk and place it in a plate for later use.

3

Remove the stalks of the carrots, clean them and cut them into shreds, beat the garlic, cut them into pieces, and place them on a plate for later use.

4

Put sesame paste, white sugar, refined salt, vinegar, soy sauce, and monosodium glutamate into a bowl, stir well to make a sauce for later use.

5

Put shredded cucumber, cold vermicelli, and shredded carrot into a large bowl, add chili oil, minced garlic, and drizzle in the sauce.

6

Stir well, sprinkle with minced coriander and serve.

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