Raw material: 500g of kelp silk (fresh).
Seasoning: edible oil 30g, sugar 100g.
20g of vinegar, 20g of rice wine, and 0/0g of soy sauce/kloc.
5 grams of salt, 3 grams of onion and 3 grams of ginger.
appropriate
The practice of cooling kelp with sugar;
1。 Remove the roots from the onion, wash it and cut it into powder; Wash ginger, peel and cut into powder for later use; After washing, kelp silk is folded one by one and folded into a roll.
2。 Put the wok on fire, add cooking oil to boil, add minced ginger and garlic and stir-fry until fragrant, add soy sauce, rice wine, salt, white sugar and appropriate amount of cold water, and put kelp rolls in the wok and cook for 20 minutes. Bake with slow fire until the juice is thick, pour in vinegar and mix well, and cut into shreds when taking.
1/6 Wash the kelp silk first, and then cut it into filaments with small bubbles.
2/6 Next, put the dried kelp and cold water into the pot to cook, and add juice to taste during the whole process of cooking dried kelp. The actual juice preparation is a teaspoon of sugar, soy sauce 1 teaspoon, vinegar 1 teaspoon, a teaspoon of soy sauce, a proper amount of salt and half a bowl of water.
3/6 Next, shoot. After the pan is hot, add the right amount of oil. When the oil is hot, pour in the dried kelp and stir-fry for a while, then add a spoonful of chopped pepper.
4/6 Next, pour in the prepared juice, and then bring it to a boil.
5/6 The next step is to sprinkle the appropriate onion segments to stop the fire and cook.
The last step of 6/6 is to put the dried kelp with sugar on the plate and serve!
FREQUENTLY ASKED QUESTIONS
Cooking kelp early can reduce the cooking time!