It’s too hot. My son cries to eat it every day! Mix it and serve it. It’s cool and appetizing!


530g cucumber
50g jelly
A spoonful of minced garlic
A spoonful of white sesame
A spoonful of chili powder
Two tablespoons vegetable oil
Two spoonfuls of raw soy sauce
A spoonful of rice vinegar


Step 1
The ingredients are ready. White jelly can be bought in supermarkets and vegetable markets.

Step 2
Put some salt on the surface of the cucumber, wash it carefully, cut off both ends and cut it in half. Remove the pulp in the middle with a spoon or knife.

Step 3
Cut the cucumber a little shorter, put it into the wall breaker, beat it into cucumber juice, filter it and set it aside.

Step 4
Pour cucumber juice into the basin, add jelly according to the ratio of 1:1, and stir evenly with chopsticks.

Step 5
Pour a large bowl of water into the pot, pour the starch cucumber liquid into the pot, stir quickly, boil over low heat until it bubbles, and the liquid becomes thick.

Step 6
Pour it into a container and let it cool until it is set.

Step 7
Put a spoonful of white sesame, a spoonful of minced garlic and a spoonful of chili powder into the bowl.

Step 8
Boil two tablespoons of oil and pour it on it to stimulate the fragrance.

Step 9
Add two spoons of raw soy sauce, one spoonful of rice vinegar and two spoonfuls of cold boiled water. Mix well with chopsticks to make the juice.

Step 10
Slice the cucumber jelly and set the plate.

Step 11
Pour the mixed juice on the cucumber slices. If you like to eat cold food, you can put it in the refrigerator, and the taste will be better.