Shredded kelp with pickled pepper(pao jiao hai dai si )

Shredded kelp with pickled pepper

Introduction:

"Kelp is known as" Cordyceps sinensis ". Rongcheng City, my hometown, is rich in kelp. Kelp is famous for its wide algae body, thick leaves and high nutrient content. Its annual output accounts for more than 50% of the whole country. It is a landmark product of kelp culture in China. Kelp, skirt, seaweed, laver and other kinds of seaweed should be said to be very important food on the table of every family in our coastal town. Moreover, they are alkaline food. It's good for your health to eat more. In fact, it's better to add garlic and other seasonings to the pickled pepper kelp, but it's better to add garlic and eat it now, which will change the taste after a long time, and it's not suitable for breakfast, with peculiar smell. This time, it's a small dish for breakfast, so it's simple and light. After it's done, it's put into the container and put into the refrigerator. It's also convenient to taste. "

Production steps:

Materials required:

Salted kelp silk: 500g

Pickled pepper: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Pao Jiao Hai Dai Si