Spicy seaweed shredded
By JohanKoelpin
When cooking shredded seaweed, you like crispy ones, so cook them for a few minutes. Remember to quench them with cold water. My mother likes to eat soft ones. I probably cooked them over medium heat and cooked them for about 10 minutes. Ma Ma said the soft ones are easy to digest...
Recipe Recommendations
- dried kelp appropriate amount
- chili appropriate amount
- garlic appropriate amount
- mature vinegar appropriate amount
- sesame oil appropriate amount
- edible salt appropriate amount
- chili oil appropriate amount
- cooked sesame appropriate amount
- steamed fish oyster sauce appropriate amount
Steps for Spicy seaweed shredded
1
Raw material map: dried seaweed, pepper, garlic.
2
Shake the soil on the dried seaweed, soak it in clear water overnight, and change the water frequently in the middle. After soaking, wash and cut into shredded silk.
3
After boiling the water in the pan, add a few drops of white vinegar, add shredded seaweed and cook for 6 minutes. If you like soft ones, you can extend them for a few minutes. (Add a few drops of white vinegar to remove the unique fishy smell of kelp and make it taste better.)
4
Beat the garlic into pieces. (It is best to mash garlic into mashed, which will easily taste.)
5
Pour boiled shredded seaweed with cold water.
6
Remove the shredded seaweed, drain the water, pour it into a sealed box, and drizzle in the vinegar.
7
Add steamed fish drum oil.
8
Add appropriate amount of chili oil according to taste.
9
Sprinkle some minced garlic on the shredded seaweed (if you don't like the garlic flavor, you can pour hot oil on the minced garlic to reduce the spicy taste and add more garlic flavor).
10
Add pepper oil according to taste.
11
Sprinkle some cooked sesame seeds.
12
After placing the seasoning, cover the sealing lid and shake for a few times. (You can also put it in a clean convenience bag and shake it to taste.)