Shredded kelp with sweet and sour sauce(liang ban tang cu hai dai si )

Shredded kelp with sweet and sour sauce

Introduction:

Kelp is rich in protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, iodine and other trace elements. Kelp contains alginic acid, has the function of preventing leukemia and gastric cancer, can reduce blood pressure and blood lipid, and has hemostatic effect on arterial bleeding. "

Production steps:

Step 1: wash and shred fresh kelp

Step 2: bring the water to a boil, add a little vinegar and blanch kelp

Step 3: blanch kelp and cool it

Step 4: drain the kelp and set aside

Step 5: mash garlic into mashed garlic

Step 6: drain the kelp and set aside

Step 7: add shredded kelp and mix well

Step 8: add sesame oil and mix well

Materials required:

Kelp: 300g

Sesame oil: appropriate amount

Sugar: right amount

Vinegar: right amount

MSG: right amount

Garlic: right amount

Salt: right amount

Note: when blanching kelp, put some vinegar to remove the fishy smell. After the kelp is put into the pot, the water can be boiled again to remove the cold water. The taste can be put according to personal preference. If you like spicy food, you can put pepper

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Liang Ban Tang Cu Hai Dai Si