STEP 1/9
Prepare 133g of chives after trimming and cleaning them.
If the green onion is in good condition, cut the white part and the green part with a knife and separate it. (It takes a little longer to blanch the green part than the white part, so it's good to parboil it separately.)
STEP 2/9
Put 700ml of water and 0.5 tablespoons of thick salt in a pot and boil the water over high heat.
STEP 3/9
When the water boils, add the white part of the chives and toss, and when the water boils, add the green part and toss. When the water boils again, turn off the gas stove. (Personally, there's not much green, so I put in the chives at once, so please refer to it.)
STEP 4/9
Pour the blanched chives directly into the strainer and cool them down by hand in cold running water. (The chives may fade if you blanch them for a long time, so blanch them slightly.)
STEP 5/9
Squeeze the cold chives and put them on the cutting board.
STEP 6/9
Cut the chives into 3 to 4 pieces of length that is easy to eat.
STEP 7/9
Add 0.7 tablespoons of red pepper paste, 0.5 tablespoons of oligosaccharide, 0.8 tablespoons of sesame oil, and 0.2 tablespoons of sand lance extract.
STEP 8/9
Mix it with your hands so that the seasoning is evenly soaked in the chives.
Taste it and add seasoning to suit your taste if you don't have enough seasoning.
STEP 9/9
Lastly, sprinkle sesame seeds and you're done making seasoned chives.^^
Blanch the chives slightly in hot water rather than blanching them for a long time.
Don't put the sauce in the beginning, taste it, and if you feel it's bland, you can add it in then.