Mung Bean Jelly and Seaweed Salad - Light and Delicious Dressed with Soup Soy Sauce and Oligosaccharide

Steps

1. 1

   Mix 1 egg with 1 tablespoon cooking oil, then slowly cook in a pan over low heat to make egg garnish (jidan).

2. 2

   Cut the mung bean jelly into bite-sized pieces, 5-7cm in size.

3. 3

   Boil the mung bean jelly in water with 1/2 tablespoon sea salt for 2 minutes, then rinse in cold water to cool.

4. 4

   Blanch the water parsley in boiling water with 1/2 tablespoon sea salt for 30 seconds, then cut into bite-sized pieces.

5. 5

   Crush the dried seaweed in a hygienic bag, and cut the cooled egg garnish into bite-sized pieces.

6. 6

   Remove seeds from the red chili pepper and slice lengthwise; slice the water parsley into small pieces.

7. 7

   First toss the mung bean jelly with 1 tablespoon soup soy sauce and 1 tablespoon oligosaccharide syrup.

8. 8

   Sprinkle the egg garnish, crushed seaweed, water parsley, red chili pepper, and 2 pinches of seasoned salt evenly on top and serve.