Exclusive Cold Noodle Fish

Peel the cucumber and put it in the blender.

Add 500g of water and blend into juice.

Place the sweet potato starch in a bowl and add 100g of cucumber juice.

Stir evenly.

Pour the remaining cucumber juice into the pot and bring it to a boil.

Pour in the cucumber starch slurry.

Reduce to low heat and stir continuously, cooking until transparent (it got a bit dry while frying, more water is needed).

Take a basin, pour in ice-cold boiled water, place a screen on top, and press the cooked starch paste through the holes with a spatula while it is still hot.

The pressed jelly turned into little green cute 'little fish'.

Mix salt, mashed garlic, chili sauce, light soy sauce, aged vinegar, sugar, sesame oil, and a little cold boiled water to make the sauce.

Transfer the liangfen fish into the bowl.

Pour in the sauce and refrigerate for a while to make it even more refreshing.

Pleasant to the eye and delicious, before you know it, the sweltering summer heat has already faded~~~