Cucumber Mixed with Mung Bean Jelly

Name: Cucumber Mixed with Mung Bean Jelly
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 50g Cucumber; 35g Onion; 1 bag Facelift; 3 clove Garlic; 1g Salt; 2g Sesame oil; 10g June Fresh Premium Original Soy Sauce; 10g Weidamei Light Fragrant Rice Vinegar; 2g white sugar; 3g Chili Red Oil

A chilled salad of springy mung bean jelly and crisp cucumber tossed in garlicky soy-vinegar dressing, refreshing and tangy.

10 minNewEasy Snacks Mix Mild Spicy

Instructions

1
Ingredients: cucumber, onion, cellophane noodles, garlic, June Fresh premium soy sauce, Weidamei fragrant rice vinegar.
2
Cut the cucumber and onion into thin strips, clean the kelp noodles thoroughly, and put them into a bowl.
3
Finely chop the garlic and put it into a bowl.
4
Add June Fresh premium original soy sauce.
5
Flavored Da Mei Fragrant Rice Vinegar.
6
Add salt.
7
Add white sugar.
8
Add sesame oil to enhance the aroma.
9
Pour the seasoning sauce into the bowl and stir evenly.
10
Add the chili oil and stir evenly.
11
Cucumber mixed with mung bean sheets is ready.