Therefore, when soaking kelp, many people put it directly in the water because they can't master the method well, so the kelp will always be squeezed hard and the taste will be greatly reduced. Don't worry, I will share the correct method of soaking kelp in detail in the following recipes, which will make it much more convenient to eat kelp. In addition, the cold kelp will keep in mind the classic ratio of 323 1 1, and the food is sour and delicious.
The practice of cold kelp silk: spare ingredients: kelp 300g, garlic 6 cloves, coriander 2, millet 3, oil pepper 2 tablespoons, extremely fresh essence 3 tablespoons, vinegar 3 tablespoons, sesame oil 1 tablespoon, sugar 1 tablespoon;
Production process: the first step is to prepare a proper amount of dried kelp. You can find many white substances on kelp. Take a simple pat, remember not to touch the water, and then steam it in the pot for about half an hour.
Step 2, take out the steamed kelp and soak it in clear water until it becomes soft, then take it out and cut it into shreds, then add water to the pot, boil the water and put it into kelp shreds to cook for a while;
Step 3, after the kelp is cooked, take out the cold water once, control the moisture in it to dry, put the processed kelp into a vegetable mixing basin for later use, and clean it after picking the roots;
Step 4, cut Xiaomi spicy into rings, remove the root pedicles of two parsley, cut into small pieces, prepare a small bowl, and put delicious, oily peppers, vinegar, sesame oil and sugar in the proportion of 32,365,438+065,438+0;
Step 5, mix well to make juice. Sprinkle pepper and coriander on kelp silk, pour the juice and you can start to enjoy.
Of course, we can't miss kelp, a natural food with complete value, especially for female friends, which is good for slimming and beautifying skin. Moreover, there are many cooking methods of kelp, such as stewing ribs, burning soup or cold salad. You can choose different methods according to your personal preference. Of course, if cold salad wants to be delicious, it is necessary to make cold sauce. Remember the classic ratio of 323 1 1? I'm sure your cold salad will taste good. The kelp silk made in this way is crisp and delicious, and it is really a pity to miss the study.
Cooking tip: 1, when soaking kelp, it is wrong to soak it directly in water. Remember 1' s tip, that is, put kelp in the pot for a while in advance, because some substances contained in kelp will form a sticky colloid on its surface once it absorbs water, preventing the infiltration of water. So if you soak it directly, it's easy to be pinched. If the method of steaming first and then soaking is correct, kelp will soak quickly and crisply.
2. kelp needs to be boiled for a while after it is soaked, and it can only be enjoyed after it is cooked. Pay attention to the need to put it in cold water after boiling, which will make kelp more brittle and cooler when it is hot or cold;
3. Mix cold dishes with the classic ratio of fresh, Chili oil, vinegar, sugar and sesame oil at the ratio of 323 1 1, and the cold dishes will be particularly rich and delicious.