Taste seaweed
By VicentaLakin
The sea belt, which has been boiled with cold water, has always felt as dry as wood, even though the better of the sauce is a thousand miles away from the bag of seaweed silk. It's always been like eating sea belts, and it's always been a success after many failures. The nutrients of the sea belt are known, and this is no longer repeated. Just don't give me cold water. I always feel like I owe you a bit。
Recipe Recommendations
- kelp appropriate amount
- green pepper one
- red pepper one
- green onion leaf of 2
- octagonal one
- cinnamon one
- small red pepper of 5
- xiangsha of 2
- mature vinegar appropriate amount
- liquor appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- garlic of 2
- sesame oil appropriate amount
- sesame oil appropriate amount
- seasoning powder appropriate amount
- ginger slices appropriate amount
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Taste seaweed
1
Wash the dry sea belt and put it in the pot with a pot of water. Eight horns, ginger chips, cinnamon, red peppers, fragrance, salt, and water in the sea belt. The electromagnetic furnace stopped working in the white wine electromagnetic furnace at a time of 30 minutes and 15 minutes and the sea belt was warmed and the water and material from the frying pan was discarded。
2
The sea belt that will be extracted will be short, overlapping, condensed and cut into even silk。
3
Belt rolls and twirls in the basin
4
Pelican oil flows around garlic drops, sugar, salt, chicken fertilizers, and white vinegar drops on the vegetables. When the boiler is cooked, the fragrance drops in and hits the incense. Put oil on garlic and sauce while it's hot
5
Spill flowers, please。Taste seaweed Make Tips
Add more mature vinegar when cooking kelp, as the kelp will be much softer. Add salt early, vinegar later, and add white liquor in the last few minutes. For those who like vinegar, pour it over the dish before pouring on the hot oil to release the aroma.