Homemade Smooth Cold Jelly

This is a cup of mung bean starch.

Add another cup of water and mix evenly with the mung bean starch.

Five cups of water were added to the pot and brought to a boil.

After reducing the heat, slowly pour the starch and water into the pot, stirring while pouring (stir in one direction), and turn off the heat once it becomes thick and bubbly.

Pour into a container; it appears transparent. Made at night (not refrigerated, air conditioning on all the time in summer).

In the morning, the liangpi appears milky white.

Remove the mung bean jelly from the mold.

Slice with a serrated knife.

Cut the wider one two more times so that they are of equal thickness.

Place the liangfen into a plate.

Sprinkle in chopped cilantro, chopped red chili, minced garlic, and roasted peanuts.

Pour in the sauce, and a plate of beautifully presented cold noodles is served on the table.

Homemade liangfen is delicate and white, cool, smooth, and chewy, paired with sauce that leaves an endless aftertaste.

Sauce: light soy sauce, white vinegar, salt, chicken bouillon, sesame oil.