The most common way to make kelp is to use kelp to make kelp soup. Especially in some areas, kelp soup has a very special meaning. On someone’s birthday, you must drink a bowl of kelp soup, which represents good health.
and longevity.
There is another way to make sea kelp, which is to make cold kelp shreds. In fact, there is also a very popular way to eat kelp with fried kelp. So how to make crispy kelp? The gourmet ingredients are 300 grams of seaweed kelp and 250 green onions.
grams, 30 grams of sesame oil, 8 grams of vinegar, 20 grams of sugar, 10 grams of soy sauce.
Food recipe 1. Wash the kelp and cut it into 2cm diamond-shaped slices, and cut the green onion into 2cm segments.
2. Place a bamboo mat in the casserole, put the kelp and green onions in the casserole, add soy sauce, sugar, vinegar and a little boiling water, bring to a boil, add sesame oil, cover and simmer over low heat until the kelp and green onions are soft.
Turn on high heat to thicken the soup, remove from the pot and serve.
The key to cooking is to put a bamboo mat on the bottom of the casserole to prevent the kelp from sticking to the bottom.
Simmer over low heat until crispy.
If rice is used, the soup will be thicker and the kelp will not be crispy.
Preparation method 2 Ingredients: 1500g dried kelp, 500g fat pork, 500g soy sauce, 50g vinegar, 50g sugar, 100g sesame oil, 30g MSG, 5g garlic, 50g cooking wine, 40g green onion, 100g ginger slices, 100g refined salt, 50g cooking method 1.
Put the kelp into a large basin, add boiling water and soak it. When it weighs about 5 kilograms, rinse it twice with clean water and set aside.
Cut the green onions into sections, slice the ginger, and peel the garlic and set aside.
2. Cut the fatty pork into strips 1 cm wide and 7 cm long.
Spread the kelp on the chopping board, place a cut meat strip on top, and then roll the kelp into a roll with a diameter of 4 cm.
3. Brush the pot clean, put bamboo castors on the bottom of the pot, roll the kelp on it, put a layer of green onions, ginger slices, and clean garlic in one layer, and put 3 to 4 layers on top of each other.
Cover the cabbage with layers, then pour sugar, monosodium glutamate, refined salt, soy sauce, cooking wine, vinegar, and sesame oil into the pot.
Then add soup according to the size of the pot, just enough to cover the kelp rolls, then cover the pot tightly, put it on the fire and bring it to a boil, then simmer over low heat for about 6 hours. When the soup is almost dry, remove the pot and let it cool.
Then you can take it out.
4. Before eating, cut the kelp rolls into discs of about 0.5 cm, place them on a plate, and eat immediately.
Key points of the process: 1. When making kelp, do not make it too big, otherwise it will not be soft.
2. The bottom of the pot must be placed with a bamboo grate, otherwise the kelp rolls will easily stick to the pot and affect the quality.
3. When rolling meat with kelp, be sure to roll it tightly, otherwise the fat will easily separate from the kelp.
Flavor characteristics: dark brown in color, salty, sweet and slightly sour taste, soft and delicious in quality.
This dish is suitable for both wine and rice.
Nutritional value: Kelp is a vegetable with high nutritional value. Each hundred grams of dried kelp contains: 8.2 grams of crude protein, 0.1 grams of fat, 57 grams of sugar, 9.8 grams of crude fiber, 12.9 grams of inorganic salt, 2.25 grams of calcium, and 0.15 grams of iron.
grams, as well as 0.57 mg of carotene, 0.69 mg of thiamine (vitamin B1), 0.36 mg of riboflavin (vitamin B2), and 16 mg of niacin, which can emit 262 kcal of heat.