1, cold kelp raw materials: 300g of dried kelp, 50g of spiced dried bean curd150g, 50g of dried seaweed, salt, monosodium glutamate, soy sauce, sesame oil, sugar and Jiang Mo. Practice: Wash the soaked kelp, steam it in a pot, take it out and soak it, shred it, and put it on a plate for later use. Dry-clean tofu, cool it, cut it into filaments, boil it in a boiling pot, take it out, soak it, drain it, and put it on kelp silk; Dried tofu is sprinkled with dried seaweed. Add soy sauce, salt, monosodium glutamate, Jiang Mo, sesame oil and white sugar into the bowl, mix to make juice, pour it into a kelp dish, and mix well to serve.

2, kelp tofu soup materials: dried kelp, tofu. Practice: put 500ml of water in the pot to boil, add a tablespoon of concentrated chicken juice and stir evenly; Put the cut tofu into the soup; After the fire is boiled, turn to low heat and put the kelp slices into the soup; Adde washed and draine water to obtain dried shrimps; Add sliced white mushrooms and stir well; Cook for 3 minutes on medium heat, and add appropriate amount of chicken powder to taste.

3. Spiced kelp silk Ingredients: 500 grams of kelp (fresh); Seasoning: soy sauce 1 50g, salt 20g, spiced powder 1 g, dried ginger1g and monosodium glutamate 2g. Practice: remove lime worms and other attachments on the surface of kelp; Cut off the roots, wash and shred, and cook in boiling water for 40 minutes; Take out, and controlling that wat to dry; Dry the kelp silk in a ventilated place until it feels soft by hand; Put the dehydrated kelp into a pot, add salt, soy sauce, monosodium glutamate, spiced powder and ginger powder (ground dried ginger) and stir-fry with slow fire; Fried kelp silk still contains a lot of water, so it can be dried in the oven for long-term preservation.