Chinese Food
Appetizer at a sip. Save the loss of appetite
(112166 views)It's a hot summer day. Maybe you don't have much appetite? I love cold dishes recently. When I'm lazy, I'll go to the stall with my beer and buy a variety of vegetable dishes to eat. Yummy is yummy. But it's really expensive to sell a dozen yuan a Jin without meat. Today, I'll teach you a secret vinegar foam kelp at the bottom of the box. My end of the table was robbed instantly. Two yuan kelp. Simple processing. Absolutely become the classic cold dishes on the table. You can't afford two bucks without a loss. Ha ha ha ha~
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients. (if you like spicy food, you can use spicy millet instead of red pepper
Step2:Slice garlic, shred ginger and cut red pepper into small circles.
Step3:Kelp cut diamond. (useless just to look good
Step4:Blanch kelp in boiling water for about 1-2 minutes. Take out cold water for standby.
Step5:The key is this bowl of pickled kelp sauce. Two tablespoons old vinegar, three tablespoons healthy vinegar, two tablespoons raw soy sauce, one tablespoon cooking wine, three tablespoons cold boiled wine, three teaspoons sugar, one teaspoon salt, two teaspoons sesame oil, three teaspoons oyster sauce and two teaspoons pickled pepper juice. (there are a lot of kelp to soak
Step6:Throw in the garlic slices, ginger shreds, pickled peppers and chilli circles.
Step7:Throw the cooked kelp into the bath.
Step8:Mix well and seal with plastic wrap. Refrigerate for 1-2 hours for better flavor. (the longer you soak it, the better it will taste. You can eat it after soaking for at least one hour.
Step9:Dada ~ finished.
Step10:Appetizers and wine dishes are all OK. It's sweet and sour. It has endless aftertaste. It's super delicious.
Cooking tips:1. The proportion of flavor juice I make according to the basic secret recipe of soaking half Jin kelp. I think the taste is just good. You can also adjust it according to your preference. 2. The kelp head is chewy. The salad has a different flavor. If you don't like it, you can change it to traditional kelp silk. But kelp silk is thin and easy to taste. The proportion is about half less. 3. Chenacetic acid. Kangle vinegar is slightly sweet. It's better to mix two different kinds of vinegar. There are skills in making delicious dishes.
Appetizer at a sip. Save the loss of appetite, a little more sugar will taste better