Pickled kelp with vinegar(cu pao hai dai )

Pickled kelp with vinegar

Introduction:

"Kelp is pickled with millet vinegar and sauce. It tastes sweet and sour, fresh and has a good aftertaste. It's a good side dish."

Production steps:

Step 1: soak the thick kelp skin.

Step 2: cut pepper into sections, slice garlic, prepare soy sauce and millet vinegar.

Step 3: cut kelp into 4 * 3cm diamond pieces.

Step 4: cut kelp.

Step 5: blanch kelp in boiling water.

Step 6: Cami.

Step 7: blanch kelp.

Step 8: put boiling water in the pan. (300 g)

Step 9: put rice pepper and garlic slices.

Step 10: vinegar.

Step 11: let go.

Step 12: add salt.

Step 13: sugar.

Step 14: put MSG in.

Step 15: add the juices.

Step 16: bring the sauce to a boil and pour into a bowl.

Step 17: cool and pour into a bowl with kelp.

Step 18: soak for 12 hours. Garnish the table with coriander.

Materials required:

Thick kelp skin: 400g

Coriander: 3 G

Garlic: 12g

Millet pepper: 12g

Soy sauce: 20g

Millet vinegar: 25g

Sugar: 10g

MSG: 6 g

Salt: 8g

Rice wine: 5g

Spicy fresh dew: 8g

Note: like to eat spicy gourmet put spicy fresh dew.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: hot and sour

Chinese PinYin : Cu Pao Hai Dai