Prepare the cold kelp food in advance: 200 grams of kelp peanuts, 60 grams of garlic, 3 cloves of dried peppers, a small amount of vegetable oil, soy sauce, sugar, salt and laba vinegar.
In the first step, it usually takes different time to cook kelp knots. Soak dried kelp knots for one day, then pour proper amount of soy sauce, sugar, salt, pepper and vegetable oil into a rice spoon and cook on the stove. When the vegetable oil gradually accumulates bubbles, turn off the fire, soak it in my fresh kelp knots for half an hour, cook for another 5 minutes, take it out and drain it.
Step 2: Soak the auricularia auricula in cold water and clean it. I just put the peanuts in the air frying pan 170 degrees 10 minutes or so, then pour in the right amount of soy sauce, sugar, salt, pepper and vegetable oil, put them in the rice spoon and cook them on the stove. When the vegetable oil gradually accumulates bubbles, turn off the fire and cut two dried peppers into sections, and then cut three cloves of garlic. Both fungus and kelp knots should be boiled in water. Here, blanch black fungus first, then cook kelp, blanch black fungus for 2 minutes, and cook kelp knots for 5 minutes.
Step 3: put all the prepared ingredients into the basin, and the garlic paste is more fragrant. Then, pour the right amount of soy sauce, sugar, salt, pepper segments and vegetable oil into the rice spoon and put it on the stove to boil. When the vegetable oil gradually bubbled, it turned off.
Pour it on the dish quickly, then pour another spoonful of Laba vinegar, and the fragrance will be aroused at once. Just stir it evenly. It tastes really good. Are indispensable appetizers on the holiday table ~ ~ ~