Cucumber spicy jelly

Overview

In the summer, let’s have a plate of cool and slightly spicy side dishes! The smooth jelly, crispy cucumber and fungus will whet your appetite.

Soak the purchased mung bean jelly in cold cement and set aside.
Cut the cucumber into shreds and the fungus into shreds and set aside.
Cut mung bean jelly into long strips.
Place the sliced cucumber and fungus shreds on top of the jelly.
Pour in chili oil, sprinkle with coriander, vinegar, sesame oil, salt, and garnish with a few pieces of red pepper in the chili oil. Mix well when eating.