Chinese Food
Shredded kelp in cold sauce
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In the market, I buy kelp with direct foam hair. I don't know if I add any agent. The color is especially green. It will become very soft the next day. So I bought the dried kelp knot to soak and wash myself. Although it's troublesome, it's safer to eat.
Cooking ingredients
Cooking Steps
Step1:After the kelp knot is dried and foamed, rinse it with water and drain it (there is more sand and a layer of slippery things on the kelp surface, so wash it several times). Cut it into shreds; slice red pepper; slice ginger; slice garlic.
Step2:Boil a large pot of water in the pot. When the water boils, pour the kelp shreds into the pot. When the water boils again, boil it for about 5 minutes. Remove it and drain it (rinse it with boiling water and drain it if you can. It's cleaner).
Step3:Find a larger basin to hold kelp shreds. Then, according to personal preferences, put seasonings - olive oil, salt, sugar, vinegar, soy sauce, pepper, pepper, dried pepper, ginger shreds, garlic slices. Stir well and serve.
Cooking tips:1. Kelp is hard. People who can't digest it well should cook it a little longer. 2. In winter, it can be kept at room temperature for two or three days. In summer, it can be kept fresh in the refrigerator or eaten for three or two days. 3. When mixing, put kelp silk in a large basin. It will taste faster. Let it stand for a few hours. It will taste better. According to their own taste. Seasoning can be mixed by themselves. Almost OK. There are skills in making delicious dishes.
