STEP 1/9
If you set up the acorn jelly pack and dab it in all directions, it comes out neatly.
STEP 2/9
Cut the acorn jelly in half first and then cut it into flat squares.
STEP 3/9
Prepare vegetables, water parsley is good and make the most of what you have at home.
STEP 4/9
Put 2 tablespoons of vinegar in cold water, wash the lettuce and crown daisy in running water for about 10 minutes, and remove the water.
STEP 5/9
Shred onion and carrot and cut cucumber diagonally. Cut the cherry tomatoes in half. Cut the lettuce into 1 to 2cm thick pieces and cut the crown daisy in half pieces. I use the leafy vegetables as they are.
STEP 6/9
Mix 2 tablespoons of soy sauce, 1 tablespoon of anchovy sauce, 1/2 tablespoon of fine red pepper powder, 1 tablespoon of minced garlic, 1 tablespoon of plum juice, 1 tablespoon of lemon vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
STEP 7/9
Put acorn jelly in a bowl and mix it with 1/3 of the sauce first, then add cucumber, carrot, and onion and mix with 1/3 of the remaining sauce.
STEP 8/9
Add lettuce and crown daisy and mix with the remaining sauce.
STEP 9/9
Acorn jelly is done, which is good for dieting. Cherry tomatoes and young leaf vegetables are served when setting up.
If you use an ink knife, the shape is pretty and it doesn't slip when you eat it later, so it's good. If you soak the acorn jelly in lukewarm water for about 30 minutes, it becomes soft.