Pork-roasted kelp

Ingredients: 500 grams of pork belly with skin, 200 grams of kelp, 1 teaspoon of soy sauce, 1 teaspoon of Shaoxing wine, 1 teaspoon of sugar, 3 teaspoons of salt, scallions , some ginger pieces, 3-4 aniseed.

Method 1. Wash the pork belly and cut it into 2-3 cm pieces; wash the kelp, boil it in boiling water for about 15 minutes, and cut it into diamond-shaped slices for later use (use shredded kelp to tie it into knots) ).

2. Put 3 tablespoons of oil in the wok, heat it, add sugar and stir-fry until golden brown, add pork belly cubes, aniseed, green onions and ginger cubes and stir-fry until the surface of the pork belly cubes turns to sugar color. When the time is right, add the cooked kelp, add soy sauce, Shaoxing wine and salt, stir-fry for a while, add water and bring to a boil, then turn to low heat and cook until the meat and kelp are cooked and fragrant.

Note: When frying the color of the sugar, it is not advisable to use high heat. Use medium heat to melt the sugar evenly in the oil. When the sugar liquid is bubbling and golden brown, it is best to add the meat pieces; add the amount of water. It is better to cover the meat pieces.

Salt and pepper kelp

Ingredients: 200 grams of soaked kelp, egg white, 2 ginger slices, 10 grams of green onion, 30 grams of soy sauce, cooking wine, MSG, and starch, 1000 grams each of salad oil ?Consumption of about 50 grams of salt and pepper flavored dish 1

Method 1) Cut the kelp into small cubes, marinate with ginger slices, green onions, soy sauce, cooking wine, and MSG for flavor; mix egg white and starch into egg white paste.

2) Heat up the wok, add salad oil and heat until it is 60% hot. Spread the pickled kelp pieces evenly into the egg white batter, put them into the pan and fry until the surface is straight and the kelp is about to be cooked, then remove it. Take it out, wait until the oil temperature in the pot rises to 70% to 80% hot, then put it back in the pot and fry again until it turns golden in color. Drain the oil and put it on a plate. Serve on a plate with pepper flavor and serve.

Remarks: The thicker parts of kelp should be selected.

Cold kelp

Ingredients: 4 taels each of kelp (about 160 grams); 2 taels each of Chinese celery and celery (about 80 grams); 1 tael each of carrots and dried shrimps (about 80 grams) 40g); 1 red pepper.

Method 1) Soak the kelp in water, soak it in boiling water until small bubbles appear, boil it for one minute, take it out of the frozen water for five minutes, cut it into shreds, boil it in salt water for one minute, and put it in the boiling water for one minute. Place in ice cube tray and freeze for ten minutes.

2) Chop the dried shrimps, add soy sauce and water, simmer over low heat for half an hour to make the dried shrimps soy sauce, and freeze; cut the celery, carrots, and red peppers into shreds.

3) Pour the dried shrimp soy sauce into shredded kelp, celery and red pepper, season with salt and sugar, and serve with shredded carrots.

Flavour characteristics: It can reduce phlegm and fire core, clear away heat, moisturize and nourish the skin.

Remarks: You can add jellyfish in water to make it more delicious.

Tofu and kelp soup

Ingredients: 2 pieces of tofu, 100 grams of kelp; 1 gram of shredded young ginger, 3 grams of salt, 2 grams of MSG.

Method ① Cut the tofu into square pieces and cut the kelp into strips about 3 cm wide and set aside.

② Add an appropriate amount of water to the pot, add kelp, bring to a boil over high heat, then cook over medium heat until the kelp becomes soft, then add tofu cubes, season with salt and MSG, and cook for about After 3 minutes, add shredded ginger, bring to a boil, then remove from heat and serve.

Macaroni mixed with kelp

Ingredients: 200g macaroni, 100g kelp, 50g vinegar, 30g sugar, 1 red pepper, 1 green onion, 10g ginger, salt, A small amount of MSG, oil, pepper, chili powder, etc.

Method ① Soak the macaroni in cold water for 2 hours, remove and drain.

② Wash the kelp, cut it into sections and shred it, cut the red pepper into shreds, mince the green onion and mince the ginger.

③Put water in the pot and bring to a boil. Put the macaroni and kelp into the pot and cook for 3 minutes. Remove from the pot, rinse with cold boiling water and drain.

④ Heat the pot, add a small amount of oil, add ginger, red pepper, green onion, vinegar, sugar, add fragrance, add macaroni, kelp, pepper, chili powder, salt, MSG, Stir the oil well and serve.

Sesame oil fried kelp

Ingredients: 200 grams of kelp, 4 grams of refined salt, 20 grams of sesame oil.

Method 1. Soak the kelp until soft and wash off impurities.

Add water to the pot and bring to a boil, add kelp and cook, take it out, soak in water, wash, drain, and cut into thin strips.

2. Heat the sesame oil in the pot until it is seven degrees ripe, add shredded kelp and stir-fry, cover the pot and let it simmer for a while, add refined salt, mix well, and serve on a plate.

Kelp and shredded pork soup

Ingredients: 100 grams of kelp, 50 grams of pork, 25 grams of carrots; 50 grams of white oil, 1.5 grams of MSG, 15 grams of soy sauce, refined salt, and pepper Appropriate amounts of water, green onions, ginger, garlic and clear soup.

Method ① Cut the pork into thin strips, wash the kelp, roll it into rolls, and cut into thin strips.

② Cut the onions and ginger into shreds respectively, peel the carrots and cut into thin shreds, and cut the garlic into slices.

③ Use boiling water to blanch the kelp shreds and carrot shreds, then drain them into purified water.

④ Add white oil to a vessel, heat it up, add shredded onions, ginger, and garlic slices, cook on high heat for 1 minute, then add shredded pork on high heat for 8 minutes, wait until the shredded pork turns white. Add soy sauce and pepper water, add clear soup, refined salt, kelp shreds, and carrot shreds and bring to a boil. Skim off the foam, adjust to taste, and add MSG.

Spicy mixed three shreds

Ingredients: 1 tael of vermicelli, 4 taels of kelp, 3 taels of carrots, 2 green peppers, 1 green onion; 2 tablespoons of chili oil, salt, Vinegar, sesame oil, and MSG in appropriate amounts.

Method: Soak the vermicelli in water, wash and shred the kelp, drain the water, peel the carrots, wash and shred them, wash the green peppers, remove the stems and shred them, wash and cut the green onions into sections.

Mix the vermicelli, kelp and carrots, add salt and vinegar and mix well. Heat the chili oil and sesame oil in a hot pot, add onions and green peppers and sauté until fragrant, then add the mixed vermicelli, kelp and carrots.

Kelp root soup

Ingredients: 200 grams of kelp knots, 2 white radish (about 6 cm in diameter), 1 catties of skinless pork belly, 1 piece of kelp (about 15 cm in length) ), 7 cups of water; half a cup of rice wine, 1 teaspoon of salt, 1/2 teaspoon of white pepper, and 1/2 teaspoon of sesame oil.

Method 1. Slice the pork belly (about 1.5 cm thick) and scald to remove the blood; peel the white radish, cut it in half and cut into 1.5 cm thick slices; soak the kelp in water; wash the kelp knots and set aside .

2. Put the pork belly slices, white radish, kelp and kelp knots into the instant pot, add half a cup of rice wine, add salt and pepper to taste after the pot is cooked, and finally drizzle with sesame oil.

Kelp vegetarian shredded pork

Ingredients: half a bowl of vegetarian shredded pork, about 125 grams of dried kelp, appropriate amount of ginger, 2 red peppers; 1/3 tsp salt; 1 MSG /3 tsp, 1 tbsp soy sauce, 1/2 tbsp vinegar, 1 tbsp sugar.

Method 1. Soak the kelp in water until it is completely swollen, take it out and wash and shred the red pepper.

2. Cut some of the ginger into shreds and some into slices.

3. Put the ginger slices into the water and boil, add the kelp shreds and cook for about 3 minutes, then take out the kelp shreds and rinse them with cold water, and drain the water and set aside.

4. Heat the salad oil in a pan, sauté the shredded ginger until fragrant, add the shredded vegetarian meat and stir-fry.

5. Add shredded kelp and red pepper and stir-fry evenly. Add all the seasonings at this time.

Steamed kelp

Ingredients: two large pieces of kelp, half a bowl of nine-story pagoda, sugar, vinegar, sesame oil and soy sauce.

Method: 1. Soak the kelp in water for thirty minutes, tear it from the middle, cut a section every five centimeters, then roll it into a roll, place it on a plate and steam it in a pot for fifteen minutes.

2. Arrange the fried nine-story pagoda on steamed kelp, then top with sugar, vinegar, sesame oil and soy sauce.

Black kelp soup

Ingredients: 1.5 kilograms of white radish, four pieces of tofu, 60 grams of kelp, two pieces of konjac, half a catty of small bamboo rings, three shreds of dried gourd Two; two tablespoons of soy sauce and one tablespoon of sugar.

Method 1. Cut the white radish into six centimeters long and three centimeters wide, put it into a pot, add two liters of water, and cook until soft and translucent.

2. Cut the tofu into two pieces, cut the kelp into about six centimeters long, tie it tightly with dried gourds, and soak until soft.

3. Cut the small bamboo wheel into three sections, and cut the konjac into four centimeters long and one centimeter wide for later use.

4. When the white radish is soft, add soy sauce and sugar, then add tofu, konjac, and kelp in order. After the taste is fragrant, add small bamboo wheels and boil.

Remarks: Kelp buds can also be used instead of kelp.

Braised kelp

Ingredients: two pieces of kelp, five pieces of dried tofu, 60 red kidney beans, a medium spoon of rock sugar, half a bowl of soy sauce, appropriate amount of sliced ??ginger, appropriate amount of coriander, gourd A piece of dried melon.

Method 1. Soak the kelp in water for half a minute, pick it up, cut it into a length of about 10 centimeters, roll it up and tie it with dried gourds for later use. Cut the dried beans in half and wash the red kidney beans in advance with hot water. Soak until soft.

2. Preheat the oil in the pan and fry the ginger slices, then pour in the kelp, fry until soft and remove.

3. Add red kidney beans, soy sauce, rock sugar, and water, simmer for ten minutes, then add kelp and dried tofu, cover the ingredients with water, and simmer until the juice is reduced.

Kelp cake

Ingredients: 50 grams of kelp, 250 grams of apples, 150 grams of sugar; 10 grams of frozen powder (agar), 1 drop of essence.

Method 1. Soak the kelp in cold water, wash and cut into shreds. Peel, core and dice the apples.

2. Put the shredded kelp into the pot, add water and boil until soft, remove and drain, and soak the frozen powder in water for 30 minutes.

3. Put the pot on the fire, add 1000 grams of water, add frozen powder and white sugar and cook until dissolved. Pour into a basin and add shredded kelp, apple slices and essence. Mix well. After cooling, put Chill in the refrigerator for 30 minutes, take it out, slice it into a plate, sprinkle with sugar and serve.

Braised radish and kelp

Ingredients: appropriate amounts of kelp and radish, appropriate amounts of cloves, anise, cinnamon, pepper, walnut kernels, vegetable oil and soy sauce.

Method: Soak the kelp in water for 24 hours (change the water twice in the middle), then wash and cut into shreds, and cut the radish into thick shreds. Heat the oil, add shredded kelp and fry for a few times. Add cloves, anise, cinnamon, pepper, walnut kernels, soy sauce and water and bring to a boil. Change to medium heat and cook until the kelp is tender, then add shredded radish and simmer until cooked.

Efficacy: Diuretic, eliminate qi, lose weight.