Ingredients: 500g of kelp, 0/00g of coriander/kloc-,half a carrot, three garlic, one spoon of pepper oil, one spoon of Laoganma, two spoons of soy sauce, half a spoon of white sugar and two spoons of vinegar;

Production steps:

1, soak the kelp in water. I bought salted kelp today. This kind of kelp is crisper and more fragrant than dry kelp, that is, it must be soaked with enough water for a period of time, otherwise it will be salty;

2. After soaking kelp, cut it into pieces, and then start to prepare other ingredients for cold kelp. Today, I added carrots, which are more nutritious. You can also add yuba or auricularia to mix with kelp according to your own preferences. I use coriander100g, three garlic, one spoonful of pepper oil, one spoonful of Laoganma and two spoonfuls of soy sauce as the seasoning for cold kelp.

3. In the process of preparing seasoning, we can boil water first, and the amount of water can be more. After the water boils, we can add shredded seaweed. Because shredded carrot is easy to cook, we should wait until shredded seaweed is almost cooked before putting it in a pot for a kind of blanching. The blanching time of shredded seaweed is about 10 minute, and shredded seaweed should be blanched to be softer, otherwise it will taste.

4, cold seaweed silk, this step must not be less, but 10 people make 9 mistakes, no wonder it is not fragrant or brittle, the dried seaweed silk must be put in ice water, so that the seaweed silk will be brittle;

5. After the kelp is cooled, remove the kelp from the ice water, drain the water, and then pour all kinds of seasonings. Today, the author used pepper oil, which is also a little secret to enhance the fragrance of kelp. If you don't have pepper oil at home, you can use pepper powder or pepper granules, which is not as fragrant as pepper oil. Mix kelp with seasoning evenly, and the kelp can be eaten.

Cold kelp is the most taboo to mix directly. When it is cooked, it is cooled in ice water. It is fragrant and crisp, which is super delicious. It can be cooked more at a time and stored in the refrigerator. As a next meal, it is much more delicious than mustard tuber, and it is even more delicious if it is kept for a long time. However, today, the author's kelp has no chance left, and his family says it is so delicious that it is eaten up at one meal.