Seaweed blends
By VicentaLakin
The seaweeds are always cold, and my favorite is cabbage, and I call them cabbages and lotus. Every time I pack it, I eat it raw. It's really nice. And with the unique smell of the sea belt and my own cuisine sauce, it's almost the most frequent in my summer。
Recipe Recommendations
- cabbage half a
- Dried shredded seaweed 40g
- green onion appropriate amount
- coriander appropriate amount
- soy sauce a tablespoon
- oyster sauce a tablespoon
- vinegar Three tablespoons
- Oil poured chili two teaspoons
- pepper oil a small spoonful
- sugar a tablespoon
- Japanese mustard paste little bit
- salt appropriate amount
- chicken essence appropriate amount
- hot and sour
- mix
- ten minutes
- simple
Steps for Seaweed blends
1
Dry seaweed silk bubble。
2
The sea belt is soaked that when it cools, it is cut in the cooling basin。
3
The cabbage washes the silk, the smaller the better。
4
Cut the onion and fragrance。
5
All the raw materials are in the basin。
6
It's a big spoon, a big spoon of platinum oil, three spoons of vinegar, a big spoon of sugar, a little bit of Japanese mustard, a small spoon of pepper oil, two spoons of hot oil, salt and chicken. Make a bowl of juice。
7
Just blend in。Seaweed blends Make Tips
Tips: 1. The cabbage must be crispy and taste good.
2. This cold sauce is suitable for any cold salad with hot and sour flavors, and there must be no less oily spicy sauce.
2. This cold sauce is suitable for any cold salad with hot and sour flavors, and there must be no less oily spicy sauce.