Hot and sour shredded kelp(suan la hai dai si )

Hot and sour shredded kelp

Introduction:

"I used to like it very much in my hometown. Once, I went to Hualian Supermarket with Yibing to buy the cold dishes, which were very delicious. Later, I wanted to eat them again. I went to Wumart with Geng to buy them, and I never wanted to buy them again, because they were very salty. So I bought kelp silk and made it at home. According to my own taste, how good it is

Production steps:

Step 1: 1. Soak kelp in cold water for more than half a day and cut it into shreds

Step 2: turn off the heat after boiling the hot water in the pot, pour in the cleaned shredded kelp, mix well quickly, pour out the cool water and drain for later use. (blanching can remove the fishy smell of kelp. The time of kelp in the pot should not exceed 30 seconds. Too long blanching time will affect the taste of kelp. If you want kelp to be more chewy, you can prepare cold boiled water in advance, blanch the water and then cross the ice water.)

Step 3: add raw soy sauce, a little cooking wine, sugar, garlic, pepper, fried white sesame, vinegar (kelp itself has salty taste, add salt according to taste. Acidity and spiciness adjust to your own taste)

Step 4: mix well

Step 5: mix the shredded kelp and soak it in the soup for half a day.

Materials required:

Kelp: right amount

White Sesame: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

Cooking wine: moderate

Garlic: right amount

Chili sauce: right amount

Note: 1, kelp has the role of birth, pregnant women avoid food. 2. Kelp cold, spleen and stomach cold who avoid kelp. 3. It is the best for people with insufficient energy, iodine deficiency, deficiency of Qi and blood, ascites due to cirrhosis and neurasthenia.

Production difficulty: simple

Process: mixing

Production time: one day

Taste: slightly spicy

Chinese PinYin : Suan La Hai Dai Si