Spicy shredded kelp(ma la hai dai si bu ke yi ri wu cai )

Spicy shredded kelp

Introduction:

"I'm a person who can have no meat for three days, but can't have vegetables for one day. Even if I eat big fish and meat, it's still delicious. After eating, I always want to eat some vegetables. Every time I call my father, my father will take the trouble to tell me that I want to eat more. Although I am no longer young, in my father's eyes, I am still the child who needs his advice. Whenever talking about eating vegetables, he always joked with me that I was used to it because I was born in a mountain village and grew up eating "vegetables". Whether it's a joke or a habit like that, I think it's good to eat more vegetables. "

Production steps:

Step 1: raw material drawing

Step 2: Boil the right amount of water in the pot, add a little salt and oil, and blanch the cleaned kelp.

Step 3: take out the boiled shredded kelp (it can be rinsed with cold white water, I directly mix it with hot water, but not rinsed), drain a little water and put it into a larger bowl, mix in 1.5 teaspoon salt, 2 teaspoons delicious, 1 teaspoon vinegar, 1 teaspoon sugar, a little sesame oil, and mix well.

Step 4: cut a little red pepper into shreds, cut parsley into sections, cut garlic into powder, set aside.

Step 5: cold oil in a cold pan, add 5 dried red peppers and more than 10 Chinese prickly ash, and fry over low heat. (dry red pepper and Chinese prickly ash in cold water before entering the pot. It's not easy to fry, and it's very fragrant.)

Step 6: deep fry until fragrant. When the dried red pepper turns red, turn off the fire, take it out and grind it into powder. (because it's crisp, it's crushed, not chopped)

Step 7: put shredded red pepper, coriander and minced garlic on kelp in turn. (put shredded red pepper and minced garlic in a pile in the middle, so that when you pour oil on the back, it will smell good when you pour oil on the top.)

Step 8: put in crushed red pepper and pepper.

Step 9: heat the fried pepper oil until it smokes, pour it on the minced garlic and shredded red pepper, stir up the fragrance, and mix well.

Step 10: use chopsticks to pick up kelp silk, and then put it on the plate.

Materials required:

Kelp silk: 250g

Red pepper: half

Coriander: 2

Garlic cloves: 3

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Table salt: 1.5 teaspoons

Delicious: 2 tbsp

Vinegar: 1 tbsp

Sugar: 1 teaspoon

Sesame oil: a few drops

Note: poem heart phrase: 1: kelp blanching when adding salt is to make kelp some flavor, add oil is to better keep kelp green. 2: It's OK to mix hot water directly after blanching (what I mix is hot). If I mix it after a while, it'll be more crispy. 3: Dry red pepper and pepper into the pot before frying, over a cold water wet, so it is not easy to fry coke, and particularly fragrant. Use a low fire when frying. 4: Fried after the dry red pepper and pepper, crushed and then mixed, special fragrance, but also particularly spicy. However, the more spicy crushed, to the discretion of the amount. 5: Fresh shredded red pepper and minced garlic should be put together. When pouring oil, pour it on it. The fragrance is strong.

Production difficulty: simple

Technology: seasoning

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ma La Hai Dai Si Bu Ke Yi Ri Wu Cai