Summer — Cold Noodles

Pea flour, I used one level cup measured with a small graduated cup of 160 milliliters of water (pea flour to water ratio 1:5).

Stir the pea flour evenly with a cup of water of the same cup.

Add 4 cups of water and 5g of salt to the pot to increase elasticity (use the same cup for everything), then pour in the previously prepared mixture of water and pea flour. Pour it into the pot and stir evenly, then turn on the gas to a low heat and stir continuously with chopsticks.

You can stir with a shovel or a spoon; I am used to stirring with chopsticks. Right now, the mixture is already bubbling a little, but it still needs to be stirred.

Cook it thoroughly until large bubbles appear; the porridge is ready when it turns translucent (if taken out when there are only small bubbles, cutting it into strips will easily cause it to break).

To quickly pour the mold and let it solidify and cool, I use the longest rectangular glass mold.

Use this stainless steel scraper (purchased online) to scrape into strips, crystal clear.

Place the scraped jelly into a plate and arrange it into shape.

Use sliced green and red pepper rings as a garnish, and put them into the sauce.

Prepare the sauce.

Pour the sauce over the cold jelly, sprinkle a handful of toasted sesame seeds, I didn't add any chili ingredients (my family doesn't like spicy food).

Summer jelly noodles are the darling of the dining table, with slender strips as white as jade, cool and smooth. I made two plates of jelly noodles.