Braised kelp with pickled radish(pao luo bo shao hai dai )

Braised kelp with pickled radish

Introduction:

"After eating Korean pickled cabbage, I really like it. I want to try other Korean pickles. I bought a bag of pickled radish. I took it out a few days ago and tasted it. I haven't finished it yet. I put it in the fridge. Once I open the fridge, it's sour and spicy. I think it's better to clean it up quickly! Yesterday, when I made kelp drumsticks roll, I asked him to help me soak kelp, but he gave me a big pot of kelp. Last night, he wanted to eat hot pot again, so he ate pickled fish hot pot, too much fish, too much tofu, so he didn't want to eat kelp. Today, I think of it, it has been soaked, and can't be put for too long. So I want to use pickled radish to burn kelp. Yesterday, I added some shredded carrots left in the kelp roll. Last night, I also added the two leaves of lettuce left in the hot pot, and added more pork. Haha, pickled radish to burn kelp was born! The taste is good, too. The hot and sour taste of Korean kimchi suits our taste very well

Production steps:

Materials required:

Pickled radish: right amount

Kelp: right amount

Pork: moderate

Carrot: right amount

Lettuce: moderate

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Pao Luo Bo Shao Hai Dai