Acorn Jelly and Shepherd's Purse Salad, Two Types of Soy Sauce Make It Deeper

Steps

1. 1

   When water boils, add acorn jelly and boil for 5 minutes, then remove and soak in cold water for 20 minutes.

2. 2

   Gently scrape the dirt off the shepherd's purse roots with a knife and wash thoroughly several times along with the leaves.

3. 3

   Add 1 tablespoon of sea salt to boiling water, briefly blanch the shepherd's purse, then rinse in cold water to cool.

4. 4

   Cut the acorn jelly and shepherd's purse into bite-sized pieces, chop the green onions, and slice the cheongyang chili diagonally.

5. 5

   In a bowl, add brewed soy sauce 3T, soup soy sauce 1T, gochugaru 4T, plum extract 1T, oligosaccharide syrup 1T, minced garlic 1/2T, brown rice vinegar 1T, sesame oil 1T and make the seasoning sauce.

6. 6

   Add the seasoning sauce to the shepherd's purse and green onions and mix first, then add the acorn jelly and toss lightly.