Does anyone know how to make spicy and sour kelp shreds? Shredded kelp is actually a food we often eat. There are many ways to make it, so if you prefer to eat shredded kelp that way, then I will share with you how to make hot and sour shredded kelp. Hope you all like it.

How to make spicy and sour kelp shreds 1

Ingredients for hot and sour kelp shreds: appropriate amount of kelp shreds, 2 spicy millet, 2 cloves of garlic, 2 chives, appropriate amount of balsamic vinegar, a little light soy sauce, appropriate amount of salt

How to make spicy and sour kelp shreds

Step 1: Put dried kelp shreds worth 5 yuan a pack into the basin;

Step 2: Use clean water to rub it several times to wash away the sand and attachments on the surface until the water is clear. Use enough cold water to soak the kelp silk until it is soft; the soaked kelp silk is large enough to fill a large basin. , enough for cold or braised;

Step 3. I took 1/3 shredded kelp and boiled it in a pot of cold water, added a small spoonful of vinegar and cooked it for 5 minutes, then turned off the heat, covered the lid, and simmered until it cooled naturally; this method saves time and energy. It can also make the kelp silk soft and chewy. Do not take it out and rinse it with cold water. Once rinsed, it will become hard and hard to chew.

Step 4. Chop the chives into mince, cut the millet into rings, flatten the garlic and mince it finely;

Step 5. Take a bowl, put the minced garlic and millet into the bowl, pour in an appropriate amount of balsamic vinegar, light soy sauce, and a little salt, and mix evenly. You can pour chili oil or sesame oil according to taste. If you want it to be refreshing, you can leave it alone. Oil;

Step 6. Remove the cooled kelp shreds from the water and put them into a plate. Pour the sauce on top. Mix well and marinate for half an hour before eating. It is very delicious. The longer it is soaked, the more delicious it will be. Add the chives before eating. Sprinkle it on top, the dark green kelp shreds and the tender green chives are very beautiful;

Step 7. Cold shredded kelp, sour and spicy, appetizing, more popular than meat when served on the table.

Recipe for spicy and sour kelp shreds 2

Ingredients for cold enoki mushrooms: 200g enoki mushrooms, half cucumber, half carrot, 1 pieces of red pepper, 4 cloves of garlic, 1 tablespoons of oil, 2g of salt, 2g of sugar, 2g of chicken essence

How to make cold enoki mushrooms

Step 1, prepare ingredients, cucumber, carrot, red pepper (slightly spicy) and enoki mushrooms.

Step 2. Wash all the ingredients, shred the carrots and cucumbers, dice the red peppers, cut off the old roots of the enoki mushrooms, and tear them into strips. I like to put some garlic in the salad, which makes it more flavorful, so I peel a few. Chop the garlic cloves into minced garlic.

Step 3. Boil the water in the pot, add enoki mushrooms and shredded carrots, and blanch the red peppers. Put a little oil and salt in the pot, so that the red peppers and carrots will look better in color after blanching. It can be fished out in a minute.

Step 4. I used a colander to scoop it out and rinse it with cold water to let the enoki mushrooms cool down. I will mix them with the cucumber later. The heat will make the cucumber shreds no longer crispy.

Step 5. Put the blanched ingredients in a bowl, add cucumber shreds, and then add seasonings. I added salt and chicken essence, and some sugar. The sugar is very small. It is used to enhance the freshness and not taste sweet. Yes, the seasoning can be adjusted according to personal preference. You can also add some vinegar, chili powder, or light soy sauce. Just mix it with whatever flavor you want.

Step 6. Prepare the toppings. Heat the pot and put in the oil. When the oil temperature is 80% hot, turn off the heat and add the garlic paste and saute until fragrant. You can also add the garlic paste when the oil temperature is lower, then turn on a low heat and simmer slowly, but The principle is the same, just don't get through it, it will be painful if you are burnt.

Step 7. Pour the cooked garlic paste and oil into a bowl, mix well and then eat. It’s so fragrant that I can’t stand it when it’s mixed. I want to eat it right away, but I still have to take a picture, right? Don’t forget this last step. I will endure it and endure it.