MUNG BEAN SHEET JELLY RECIPES

Steps:

• 1 cup of mung bean starch, 1 cup of cold water;
• Put mung bean starch and 1 cup of cold water into a large bowl, stir gently, mix well and set aside;
• Put 5 cups of water into a boiling pot and cook on high heat until it is close to a slight boiling state; turn to low heat and re-stir the starch paste evenly, pour it into a pot of boiling water, and stir while pouring; turn to medium heat and keep stirring until starch The paste becomes completely transparent, away from the fire; if you want to save time, you can boil the water first;
• Prepare a clean glass crisper in advance, pour the starch paste into the box, hold it up and shake it to make the surface flat. When it is warm, cover the lid, put it in the refrigerator for more than 1 hour, and wait for it to solidify completely; Put it in the refrigerator before going out. If there is too much heat, it will produce a lot of water drops on the jelly, which looks watery, but does not affect the consumption;
• You can adjust the sesame paste step according to your personal preference: there is a little sesame oil in the sesame paste, mix it with a spoon, then pour some light soy sauce, cold water, vinegar, and salt into the sesame paste paste; pour a small amount of light soy sauce to mix at the beginning, and wait until After the soy sauce and sesame paste are fully integrated, pour the next soy sauce or cold water and vinegar, and finish in several times; if you add them all at once, the sesame paste will easily form lump;
• Chop garlic and mince, mince chives, and chop millet into small circles;
• The solid mung bean jelly can be easily demoulded in the cold storage
• Use a knife to cut into large pieces, and then cut into strips or pieces you like; after a few cuts, the knife will stick, and the knife can be dipped in cold water before cutting;
• Put the jelly, sesame paste, chives, garlic, and millet into a pot, mix well and put on a plate, and then pour chili oil on the surface according to the taste.

Steps:

• In a saucepan, stir 3 cups cold water into the mung bean powder.
• Set the pan over medium-high heat and cook, stirring, until the mixture thickens and becomes nearly translucent, 3 or 4 minutes. Pour the mixture into a loaf pan. Let cool at room temperature until completely solidified, about 1 hour.
• Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the egg, tilting the pan so the egg covers the surface in as thin a layer as possible. Cook until it’s just set, about 1 minute, then carefully flip the omelet over and cook for another minute. Slip the omelet onto a plate and let it cool.
• Add the remaining 1 tablespoon oil to the same pan and heat over medium-high heat. Add the mushrooms and cook, stirring now and then, until browned and softened, about 6 minutes. Set aside. Slice the cooled egg omelet into thin ribbons and set aside.
• Turn the mung bean jelly out of the loaf pan onto a cutting board. Cut the jelly crosswise into thin slices as if it were a loaf of bread, then cut each slice lengthwise into noodles. In a large bowl, whisk together the soy sauce, vinegar, red pepper powder, scallions, and garlic. Add the mung bean noodles, cucumber, radishes, ginger, and sprouts to the bowl and toss gently to combine. Garnish the noodles with the reserved egg ribbons and shiitakes.