Ingredients for making cold kelp shreds: 500 grams of kelp shreds, 100 grams of coriander, half a carrot, three garlic heads, one spoon of pepper oil, one spoon of Laoganma, two spoons of light soy sauce, half a spoon of white sugar, and two spoons of vinegar; production

Steps: 1. Soak the kelp shreds in water. The author bought salted kelp shreds today. This kind of kelp shreds is crisper and more fragrant than dry kelp shreds, so you must use a sufficient amount.

Soak the kelp shreds in water for a while, otherwise the kelp shreds will be very salty; 2. Cut the kelp shreds into sections after soaking, and then start preparing other ingredients for the cold kelp shreds. Today, I added carrots, which will be more nutritious. You can also make them according to your own needs.

If you like, add yuba or fungus and the like and mix it with shredded kelp. I use 100 grams of coriander, three heads of garlic, one spoonful of pepper oil, one spoonful of Laoganma, and two spoons of light soy sauce for the seasoning of cold shredded kelp.

Half a spoon of white sugar and two spoons of vinegar. The amount of seasoning can be increased or decreased according to personal taste; 3. In the process of preparing the seasoning, we can boil water first, the amount of water can be more, and after the water boils, add shredded kelp

, because the shredded carrots are easy to cook, so wait until the shredded kelp is almost cooked and then put the shredded carrots into a pot and blanch the shredded kelp in water. The time for blanching the shredded kelp is about 10 minutes. The shredded kelp needs to be blanched softer, otherwise it will taste bad.

It is very hard and not brittle; 4. Cold kelp shreds, this step must not be missed, but 10 people make 9 mistakes, no wonder it is not fragrant and crispy, the blanched kelp shreds must be put into ice water, like this

The kelp shreds will be crispy; 5. After the kelp shreds are cooled, take them out of the ice water, drain the water, and then add various seasonings. Today I used Sichuan pepper oil, which is also good for the kelp shreds.

A little tip to increase the aroma and remove the fishy smell. If you don’t have Sichuan peppercorn oil at home, you can also use Sichuan peppercorn powder or Sichuan peppercorns, but these are not as fragrant as Sichuan peppercorn oil.

Mix the kelp shreds and seasonings together and the kelp shreds are ready to eat.

When making cold kelp shreds, it is most taboo to mix them directly. After they are cooked, put them in ice water and cool them. The kelp shreds are fragrant, crispy and super delicious. You can make more kelp shreds at a time and store them in the refrigerator for use as a meal.

Pickled mustard is so delicious, and the shredded kelp tastes better if you store it for a longer time. However, today I had no chance of leaving any shredded kelp. My family said it was so delicious that they all ate it in one meal.