Korean mixed acorn jelly
Mixed acorn jelly is a dish in which vegetables and sauces are added to acorn jelly and stirred. Acorn jelly is a food made by finely grinding acorn nuts and soaking them in water to remove their astringent taste. Only the precipitate is taken, boiled for a long time, and then cooled and solidified. In the past, it was an important food for famine relief in famine years, or it was regarded as a unique diet. Now it has become a popular weight loss food because of its low calories and satiety.
Recipe Recommendations
- cucumber 70g
- carrots 30g
- crowndaisy chrysanthemum 30g
- green pepper 15g
- red pepper 10g
- sesame 2g
- soy sauce 24g
- sugar 2g
- chili powder 1.1g
- garlic 2.7g
- sesame oil 13g
Steps for Korean mixed acorn jelly
1
Cut acorn jelly into slices of about 1 cm thick (260g) with a width of 3cm and 4cm and a thickness of 4cm
2
Rub and wash the cucumbers with salt, and cut them obliquely into slices (60g) with a length of 4 cm wide, 1.5 cm wide and 0.3 cm thick. Cut carrots and cucumbers into the same size (20g). Qing. The red peppers are cut obliquely and grow to 2 cm, and the silk with a thickness of about 0.5 cm is removed from the seeds (10g of green peppers, 7g of red peppers). Clean and wash the chrysanthemum and cut it into sections about 5cm long (20g)
3
Make sauces. Add vegetables and seasoning to acorn jelly
4
Mix all ingredients together and stir gently.
5
Mix all ingredients together and stir gently.Korean mixed acorn jelly Make Tips
When making acorn jelly, you should first soak the acorn in water, remove its astringent taste, and then boil it, so that the astringent taste will not appear. According to personal preference, you can also add perilla oil (Epa oil) and stir.