Spicy sea jelly(xiang la hai liang fen )

Spicy sea jelly

Introduction:

"Although I live in a small seaside town, we don't produce sea jelly. Qingdao, not far from us, has many brands of sea jelly for our supermarkets. This kind of sea jelly is extracted from sea stone cauliflower, so it's good to eat more. It's sea jelly. In fact, it can't eat the fishy smell of sea products. It's a kind of tasteless food. That way, you can season as you like. "

Production steps:

Step 1: prepare the ingredients.

Step 2: put the right amount of oil in the pot, add pepper and slowly burn out the fragrance, then pick out the pepper.

Step 3: add the dried red pepper and fry until fragrant. Turn off the heat and cool to a spicy oil.

Step 4: cut the jelly into long strips

Step 5: cut leek moss into thin sections.

Step 6: dice mustard mustard.

Step 7: put the sea jelly and leek moss mustard in the basin and cook the cool spicy oil.

Step 8: add oyster sauce.

Step 9: add appropriate amount of rice vinegar.

Step 10: add sesame oil.

Step 11: mix well.

Materials required:

Sea Jelly: right amount

Mustard tuber: right amount

Leek Moss: appropriate amount

Oyster sauce: right amount

Vinegar: right amount

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Sesame oil: right amount

Note: there is salt in oyster sauce and pickled mustard, no more salt.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Hai Liang Fen