Korean mixed acorn jelly

Korean mixed acorn jelly

Introduction:

"Mixed acorn jelly is a dish in which vegetables and sauces are added to the acorn jelly. Acorn jelly is a kind of food made by grinding acorn finely and immersing it in water to remove its astringency, only taking its sediment, boiling it for a long time and then cooling it. In the past, it was an important food for famine relief or a special diet. Now it's a popular diet because it's low in calories and full. "

Production steps:

Step 1: cut acorn jelly into pieces (260g) about 3cm horizontally, 4cm vertically and 1cm thick

Step 2: rub and wash the cucumber with salt, and cut it into pieces about 4cm wide and 1.5cm thick (60g). Cut carrot and cucumber into the same size and set aside (20g). Green pepper and red pepper were cut into 2cm long and 0.5cm thick silk and then seeded (green pepper 10g, red pepper 7G). Clean and wash the chrysanthemum and cut it into 5cm long segments (20g)

Step 3: make the sauce. Add vegetables and seasonings to acorn jelly

Step 4: mix all the ingredients together and stir gently.

Step 5: mix all the ingredients together and stir gently.

Materials required:

Acorn jelly: 300g

Cucumber: 70g

Carrot: 30g

Chrysanthemum: 30g

Green pepper: 15g

Red pepper: 10g

Sesame: 2G

Soy sauce: 24g

Sugar: 2G

Chili powder: 1.1g

Mashed garlic: 2.7g

Sesame oil: 13g

Note: when making acorn jelly, you should soak acorn in water first, remove its astringency and then boil it, so that astringency will not appear. According to personal preference, you can also add the perilla oil (Ebara oil) to stir.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: Maotai flavor