1, prepare mung bean starch.

2. Add 100g water, stir the mung bean starch evenly, and then filter again.

3. Add 1g salt into starch water and stir well.

4. Pour the remaining 350g of water into the pot, turn to low heat after boiling, and slowly pour the evenly stirred water starch in a slightly opened state.

5. Stir with chopsticks while pouring until all are transparent, then cook for 2 minutes and turn off the heat.

6. Pour into a bowl and cool.

7. Prepare chopped green onion.

8. Add Jiang Mo, minced garlic, delicious food, vinegar, sugar, sesame oil, pepper oil and Chili oil into the bowl and mix well with cooked white sesame seeds.

9. After the jelly is cooled, pour it on the cooked food chopping board and pat the periphery and bottom of the bowl to completely demould it.

10, take a big hole silk scarf and put it in cold boiled water.

1 1. Put some cold boiled water on the bean jelly, then put a silk scarf dipped in water on one end of the bean jelly, and scrape it to the other end with a little force, and the bean jelly will be ready.

12, cold vermicelli sauce, and finally sprinkle with chopped green onion and mix well to serve!