Shredded kelp with cold sauce(liang ban hai dai si zi zhi can qian mei wei )

Shredded kelp with cold sauce

Introduction:

Production steps:

Step 1: soak dried kelp for 3 hours

Step 2: after the kelp is cleaned, roll it up and cut it into silk

Step 3: cut the kelp silk (if you think the kelp silk is too long, you can use scissors to cut it to your favorite length)

Step 4: boil water in the pot, add some salt, and then add shredded kelp to cook (you can control the time by yourself, if you want to be soft and rotten, cook more, if you want to be refreshing, cook less)

Step 5: put the kelp in a basin to cool, and prepare for the next process

Step 6: cut ginger, green onion and garlic into small pieces, and add some Chinese prickly ash

Step 7: put the cut seasoning into a small heat-resistant bowl, and finally put a spoonful of chili noodles. The red chili will make the seasoning red, ha

Step 8: heat the oil in the pot, and don't pour it into the bowl

Step 9: turn off the heat, let the oil temperature down, and then pour it into the small bowl of seasoning (because the oil temperature is too high, it will burn the pepper, and the black one will not look good). This step is very important. Put a small spoon of soy sauce and chicken essence, if you like sour friends can also drop a few drops of vinegar into it

Step 10: pour the mixed juice into the shredded kelp, mix well with chopsticks, and then put it on a plate

Step 11: appetizer is the best

Materials required:

Kelp: right amount

Salt: right amount

Ginger powder: appropriate amount

Scallion: right amount

Minced garlic: right amount

Hot pepper noodles: right amount

Soy sauce: moderate

Vinegar: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Precautions: 1. Kelp can be soaked in advance, and it will be soaked in the morning, and it will be ready when it is ready for lunch. 2. The control of oil temperature is very important. Remember not to keep too high temperature. You must turn off the fire and wait for the oil temperature to drop to pour on the seasoning, otherwise the paste will be bad. 3

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Hai Dai Si Zi Zhi Can Qian Mei Wei