Acorn Jelly Salad - Adding Plenty of Wild Parsley Makes a World of Difference

Steps

1. 1

   Add water to a pot, put in the acorn jelly, and blanch for about 4 minutes until the water turns brown.

2. 2

   Rinse the blanched acorn jelly in cold water and soak in cold water to cool.

3. 3

   Prepare the wild parsley, cut the cucumber into wide slices, slice the onion, and thinly slice the cheongyang chili pepper into rounds.

4. 4

   In a bowl, combine wild parsley, cucumber, onion, cheongyang chili pepper, red pepper flakes 3T, brewed soy sauce 4T, sugar 1T, vinegar 2T, sesame oil 2T, and minced garlic 1T, then lightly toss.

5. 5

   Slice the cooled acorn jelly and add to the bowl, then gently toss again.