Old vinegar kelp root(lao cu hai dai gen er )

Old vinegar kelp root

Introduction:

"Old vinegar kelp root is a good food for all ages, sour and salty. It's easy to operate and chewy, especially for dumplings. "

Production steps:

Step 1: clean the kelp root properly and then change the knife.

Step 2: change the kelp into small pieces, boil water in the pot, and prepare to stir fry the kelp.

Step 3: after boiling water, put the kelp root in the water, blanch it slightly and take it out.

Step 4: use cool water immediately. This will make it taste better.

Step 5: peel the garlic and cut it into slices.

Step 6: control the dried kelp, pour it into a glass bottle, and then add the garlic slices, refined salt, monosodium glutamate and vinegar into the jar.

Step 7: one dollar and five dollars sold in the supermarket

Step 8: finally stir well, seal the lid and put it in the refrigerator. You can eat it the next day.

Materials required:

Kelp root: moderate amount

Garlic: right amount

Shanxi vinegar: 700ml

MSG: right amount

Refined salt: right amount

Note: 1. When choosing kelp, we should choose light kelp, the root should be thick, so that the taste is good. Besides, we can't choose the kelp that has been soaked for a long time and peeled. I didn't choose this one. 2. Vinegar, to use mature vinegar, you can buy it in bags. It's about one yuan and fifty-one bags in the supermarket. 3. If you like spicy food, you can put some hot pepper rings on you. Salt can be appropriate, because this dish is the main sour mouth. Don't be too salty. Vinegar is better than kelp.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Lao Cu Hai Dai Gen Er