Kelp with garlic(suan ni hai dai )

Kelp with garlic

Introduction:

"Kelp's status in South Korea is as unshakable as its mother. However, even in Korean dramas, kelp is rich in nutrition. So that people can cheer up, healthy and long life. Therefore, kelp is also known as "longevity dish". Northeast people don't drink kelp soup as often as Korean people do. The most common way here is to mix it into cold dishes, and the most common one is garlic kelp. Spicy garlic juice with refreshing kelp, it really makes people have a very appetizing feeling. To make such a cheap and good salad, let its dark green light give us courage and confidence in life

Production steps:

Step 1: clean the kelp.

Step 2: add appropriate amount of cold water to soak for about 2 hours.

Step 3: peel and dice the garlic.

Step 4: put the garlic into a small bowl and pound it into mashed garlic with a rolling pin.

Step 5: add a little salt, chicken essence, sesame oil, mix well into mashed garlic juice.

Step 6: put the water soaked in kelp into the pot together with kelp, bring to a boil, and then cook for a few minutes until the kelp becomes soft.

Step 7: rinse with cold water and drain.

Step 8: cut into long segments.

Step 9: add appropriate amount of salt and chicken essence, and stir well.

Step 10: add the mashed garlic.

Step 11: add sesame oil and mix well.

Step 12: pick into the plate, with some medlar embellishment can.

Materials required:

Kelp: 270g

Wolfberry: moderate

Garlic: 35g

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: 2 teaspoons

Note: 1, kelp first clean and then soak in water, directly with the bubble of water boiling kelp. In this way, the mannitol and some vitamins dissolved in water can be avoided to be discarded, so as to preserve the effective ingredients in kelp. 2. Medlar can be soaked in warm water for a few minutes, soft and then use, taste good. 3. Kelp itself is a little salty, pay attention to the amount of salt.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: garlic

Chinese PinYin : Suan Ni Hai Dai