Mixed Cold Tofu Jelly

Mixed Cold Tofu Jelly

　　Mixed Cold Tofu Jelly

　　When the weather gets hot, we all crave something refreshing and light. A serving of mixed cold tofu jelly makes a great main dish—crystal clear, spicy with a hint of sourness, smooth and delicious, it’s simply perfect. Tofu jelly is usually made from mung bean starch and mainly contains carbohydrates, protein, and other nutrients. It’s worth noting that since tofu jelly is made purely from starch, it shouldn’t be eaten in large quantities at once as it can be hard to digest.

　　How to Make Mixed Cold Tofu Jelly:

　　Main Ingredients: 100g mung bean starch, 600g water, 1 cucumber;

　　Seasonings: garlic, salt, sugar, cold vinegar, light soy sauce, olive oil, sesame oil, chili oil.

　　Directions:

　　1. Pour water into the mung bean starch and mix well.

　　2. Pour the starch mixture into a small pot, heat over a stove while stirring constantly with chopsticks until the mixture turns transparent, then remove from heat.

　　3. Pour the starch paste into a heat-resistant container, let it cool and set, then invert it onto a plate and cut into strips.

　　4. Wash and finely shred the cucumber; mash the garlic into a paste; in a small bowl, mix cold vinegar, light soy sauce, olive oil, sesame oil, salt, sugar, mashed garlic, and chili oil until well combined.

　　5. Place the shredded cucumber on top of the tofu jelly, drizzle with the prepared sauce, mix well, and it’s ready to serve.