Ingredients: dried kelp 300g, sesame oil, salt, mashed garlic, chopped green onion, sugar, soy sauce and mature vinegar.

Practice: steam dried kelp in a pressure cooker for 4 minutes. After washing, I will make water and change it frequently. Shred the soaked kelp, blanch with boiling water, and drain. Add garlic paste, chopped green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, monosodium glutamate and sesame seeds and mix well. Take another oil pan, add chopped red peppers, heat the oil quickly, and pour the hot oil and peppers into the mixed kelp.

2, kelp sparerib soup

Ingredients: ribs 300g, dried kelp 60g, chicken powder, salt and ginger.

Practice: Wash ribs repeatedly to remove blood. Soak dried kelp, clean and cut into pieces. Put water in the pot, heat the ginger slices, add the ribs after the water is heated, and cook for 1 hour. Add kelp and cook for another 20 minutes. Finally, add salt and chicken powder to taste.

3. kelp tofu soup

Ingredients: 200 grams of frozen tofu (or North tofu), 50 grams of kelp knots, 50 grams of mushrooms, and 2 slices of ginger.

Practice: drain the frozen tofu, wash the kelp knots, and wash the mushrooms and tear them into small pieces. When the oil in the pot is hot, add the frozen tofu and fry for a while. Stir-fry until the surface of tofu turns yellow, then pour in water, kelp knots and ginger slices. When the water boils, turn to low heat and cook for 30 minutes. When it is half-cooked, pour in mushrooms and cook together. Sprinkle salt before cooking.

4. kelp and mung bean syrup

Ingredients: 300g mung bean, 30g dried kelp and 250g sugar.

Practice: soak mung beans in clear water for four hours and dry kelp in clear water for two hours. After soaking kelp, wash it and cut it into strips. Blanch mung beans in a pot with cold water until they are a little swollen, and you can add kelp. Add kelp and cook for 15 minutes. Add sugar and cook for another 3 minutes.