Pea jelly

Pea jelly

　　Made from pea starch and mung bean powder, with a ratio of starch to water of 1:5. Start by taking half a cup of starch and half a cup of water (1 cup = 240 ml) to make a thin paste.

Pour 2 cups of water into a small pot, bring to a boil, then pour in the thin paste while stirring quickly until it becomes a translucent paste. Remove from heat. Pour the cooked paste into a plastic container and let it cool completely. Refrigerate. Once set, turn the jelly out of the container and cut it into fine strips, small cubes, or any desired shape using a knife or grater.

Seasoning can be adjusted to taste. I used scallion-ginger water + mashed garlic + vinegar + soy sauce + salt + sugar + chili oil + Sichuan pepper powder + MSG, topped with chopped green onions and a sprinkle of cilantro.