Materials

500 grams of kelp, refined salt, chili powder, dry ginger powder, each appropriate amount.

Practice

1, kelp wash, into the cage steam 30 minutes, remove, cut into slices, into the container.

2, steamed kelp slices with refined salt, chili powder, and then add a little dry ginger powder and an appropriate amount of cold water, marinated for 3 days into.

Method 2: Wagyu Kombu Kelp

Materials

"200g kelp", "ginger", "1 tsp salt", "1 tbsp soy sauce", "7-flavor powder", "slices of shibaicho", "chili pepper", "1 tbsp sugar",

Methods

1: Ginger, cut into julienne strips. Chili pepper slices for later

2: Scald the seaweed slices in boiling water and then remove

3: Mix in sugar, salt and water while it is still hot. Salt. and soy sauce

4: Add ginger and chili pepper slices to taste

5: Add a small amount of soy sauce to the kelp. Chili pepper slices to taste

5: Plate on the table, put the appropriate amount of sliced woodchuck and seven-flavor powder can be

Method 3, cauliflower with kelp

Materials

30g of yellow cauliflower, 50g of kelp, 2 cloves of garlic, salt, sugar, vinegar, half a spoon, oyster sauce a little bit of sesame oil, a little bit of chicken essence

Practice

1. . kelp cut into thin shreds and yellow cauliflower together with the release of the water pot scalded cooked and drained

2. will be scalded into a large bowl with seasonings (salt, sugar, vinegar, half a spoon, oyster sauce, a little bit of soy sauce, sesame oil moderate, a little bit of chicken essence) and garlic can be

practice four, chicken and fresh scallop and seaweed soup

Materials

Chicken breast meat 100g, fresh seaweed knots 10g, 2 fresh scallops, 2 small greens, 30g carrots, 2 fresh shiitake mushrooms

Methods

1) Clean fresh kelp knots and scallops. Remove the stems of fresh shiitake mushrooms. Cut carrots into cubes. Wash the roots of baby greens. Cut onion into small dices. Wash and cut chicken breast into 2cm cubes.

2) Heat the oil in a wok over high heat until it reaches 70%, add the diced onion and ginger, stir-fry to release the flavor, then add the chopped chicken breasts and mix in 1 tablespoon of cold water, stir-fry for 3 minutes.

3) Add the prepared seaweed knots, scallops, mushrooms and carrot pieces, season with white pepper and soy sauce, stir-fry for 2 minutes, add 200ml of cold water and bring to boil over high heat, skim off the froth in the pan.

4) Cook over high heat for 25 minutes, then add the baby greens and season with salt and balsamic vinegar at the same time.