Century Egg and Mung Bean Jelly Salad
A chilled tossed salad of preserved egg (century egg) and cold starch jelly, tossed in seasoned dressing for a light, smooth, refreshing texture.
Ingredients
century eggs (peeled and diced)
2
mung bean jelly (rinsed with cooled boiled water and drained)
300 g
scallion (washed and finely chopped)
1
sesame oil
2 tsp
white pepper
to taste
Chinese vinegar
1 tsp
fine salt
1 tsp
sugar
2 tsp
MSG
2 tsp
Instructions
1
Step 1
Peel the century eggs and dice them. Wash the scallion and finely chop it.
2
Step 2
Rinse the mung bean jelly with cooled boiled water, drain it, and set it aside.
3
Step 3
Mix the fine salt, sugar, vinegar, MSG, and sesame oil until evenly combined to make a dressing.
4
Step 4
Place the mung bean jelly and diced century eggs on a plate, sprinkle with the chopped scallion, pour over the dressing, and marinate for 10 minutes.
5
Step 5
Sprinkle with white pepper just before serving.
