Shredded kelp with spicy sauce(la ban hai dai si )

Shredded kelp with spicy sauce

Introduction:

"When spring comes, will summer be far behind? When summer comes, people's appetite will be greatly reduced. So cold dish is one of the indispensable dishes on the table. I like to bring some spicy taste. Today's dish is cool, crisp, tender, spicy and refreshing. The dish is rich in iodine, which can enhance the body's immunity. It's really a rare delicious cold dish in summer."

Production steps:

Step 1: wash the shredded kelp and cut it into sections slightly, bring to a boil with water, add 1 teaspoon of white vinegar, put the shredded kelp into boiling water and cook for 15-20 minutes, then take it out and soak it in ice water until cool;

Step 2: cut the dried pepper into small circles, cut the garlic and ginger into mince, and cut the garlic seedling into small pieces

Step 3: vinegar, soy sauce, sugar, stir well. Prepare the spicy oil

Step 4: put proper amount of sesame oil and zanthoxylum oil into the pot and heat it. Then pour in all 2 ingredients and fry them over low heat

Step 5: turn off the heat and leave the oven. Add appropriate amount of vinegar, soy sauce, sugar and spicy oil. Mix well and leave for a few minutes to make sauce;

Step 6: drain the water of kelp silk, add sauce, cooked sesame, mix well. Generally, after marinating, place it for 15 to 20 minutes to taste

Step 7: it's really spicy and refreshing

Materials required:

Kelp silk: appropriate amount

Pepper: right amount

Garlic sprouts: right amount

Garlic: right amount

Ginger: moderate

Vinegar: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Zanthoxylum oil: right amount

Sugar: right amount

Spicy oil: right amount

Cooked sesame: right amount

Note: 1. If it is dry kelp, it should be fully soaked in advance before cooking; 2. When cooking kelp silk, adding appropriate amount of white vinegar can not only remove the peculiar fishy smell of kelp silk, but also make kelp easier to cook soft, and the color is good-looking. If you like the softer taste, you can appropriately extend the cooking time; 3. Cut garlic and ginger into small pieces as much as possible No garlic sprouts can be replaced by chives; 4. It is suggested to use fragrant fried ingredients, whose unique flavor will volatilize to the extreme due to heat. If there is no zanthoxylum oil, you can first put in an appropriate amount of Zanthoxylum bungeanum granules for frying, wait for the Zanthoxylum bungeanum fragrance to come out, and take out the Zanthoxylum bungeanum granules, so as not to affect the taste of the finished product; 5. Frying seasoning must use low heat, and the time should be short, so as to avoid frying paste, and finally add the Turn off the fire and leave the stove when you put in vinegar and soy sauce, so as not to hurt people by splashing oil; 6. You can use old Ganma's spicy oil instead, in case you don't eat spicy, you can also omit the sauce. You can use chopsticks to dip a little to taste the sauce, which is slightly salty than the usual stir fry dishes; 7. Stir fry the white sesame in a small fire in advance, cool it, put it in a glass can to seal, and you can take it with you.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : La Ban Hai Dai Si