Shandong cuisine: Crispy kelp(lu cai su hai dai )
Shandong cuisine: Crispy kelp
Introduction:
"The color is dark brown, the taste is salty, sweet and slightly sour, and the quality is soft and delicious. This dish is suitable for both wine and rice. "
Production steps:
Materials required:
Bubble hair kelp: appropriate amount
Pork hind leg: moderate
Dried tofu: right amount
Soaking soybean: right amount
Soy sauce: 50g
Vinegar: 50g
Sugar: 100g
Scallion: right amount
Ginger slices: right amount
Cooking wine: 50g
Salt: 50g
matters needing attention:
Production difficulty: ordinary
Craft: Crisp
Production time: several hours
Taste: salty and sweet
Chinese PinYin : Lu Cai Su Hai Dai
Shandong cuisine: Crispy kelp
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