Ingredients

300g kelp knots, 2 tbsp white sesame seeds

Seasoning

2 tbsp soy sauce, 1 tbsp salt, 1 tbsp sugar, 3 tbsp water, dash sesame oil

How to make

1. Wash the sesame seeds, fry them in a dry pan or bake them in an oven, then remove them from the pan and set aside.

2. Boil kelp knots in water (over the knots), then drain.

3. Add seasonings and kelp knots and cook until the sauce dries up, then sprinkle with sesame seeds.

Teacher says

1. Add 1 tbsp vinegar to the water when cooking the kelp knots to make them cook faster.

2. Some kelp knots are greener in color and more tender; some are darker in color and take longer to cook.

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Kelp knots roast pork

Dry kelp, soaked in water overnight, washed sediment, and then into the pot of boiling water for three minutes (dry kelp in the transportation and storage process of the surface of the surface will be adhering to a lot of dirt, be sure to enter the pot of boiling water to cook a sterilized), fish out of the cold water. Then tie the kelp into knots and set aside.

Wash and drain the ribs, and marinate them with a little salt to taste. Because later to use the oil first fried ribs and then add water to stew, after adding salt flavor is not easy to enter the ribs into the head. So it's better to marinate first.

Heat the oil in the pot, first add the garlic and ginger, a little stir fry flavor, add the ribs, spray some wine, stir fry on medium heat until the ribs change color, then add the kelp knot stir fry for two minutes.

Fill the pot with stock or water, season with soy sauce and salt, then cover the pot with a lid and reduce the soup over high heat.

When the soup is almost dry, add some monosodium glutamate (MSG) and stir-fry for a while. This is purely a matter of personal preference, but if you choose to use mushrooms or other side dishes that are already very flavorful on their own, you can leave them out.

Plating the dish on the table, you can consider putting some green onion, shredded (as the President did) to decorate it.

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Lotus Jujubes and Kelp Knots

Ingredients:

150g fresh kelp knots, 50g dried lotus seeds with the core removed, 10 dried jujubes with the core removed, 1 tablespoon of marinade

(15ml), 1 tablespoon of rice wine (15ml), 1 tablespoon (15ml) of Meiji Fresh Flavor Sauce, 1 tablespoon (15g) of rock sugar, 1 teaspoon (5ml) of sesame oil

Directions:

1. Soak the kelp knots in water with a little vinegar for 20 minutes and then rinse to remove the fishy taste. Dry red dates are washed and soaked in warm water for 20 minutes. Dry lotus seeds in a pot of boiling water over high heat for 15 minutes, fish out and drain.

2. processed kelp knots, jujubes, lotus seeds together into the frying pan, add marinade, rice wine, rock sugar and 1/2 bowl of water, boil over high heat, and then change to low heat simmering for 25 minutes, the soup is thicker and then drizzled with the Meiji fresh sauce and sesame oil, change the high heat for 1 minute to collect the juice can be

Tip:

1. marinade sauce is generally used to braise meat dishes, to do this vegetarian dishes are also very cheap, in the supermarket that can buy bottled marinade.

2. Kelp knots are tied with fresh kelp, dark green color, taste very fresh, with softened dried kelp is not this effect.

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Sweet kimchi with kelp knots

[Ingredients/Seasoning]

Kelp knots (dried) 1/2 catty

Salt 1/3 tbsp

Brown sugar 1/2 cup

Maltose 1/4 cup

Fragrant oil 2 tbsp

Water 1 cup

Rice wine 1 tbsp

[Preparation]

(1) Wash and soak the kelp knots in water for about 2 hours, then drain the water and set aside.

(2) put all the seasonings into a pot and cook, then add the kelp knots, simmer over medium heat until the soup thickens and dries to taste, then take out and let it cool and put it in the refrigerator to chill, and then you can eat it, and it can be kept refrigerated for about 1 month.

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Roasted goose with kelp knots

Main ingredients:

Goose, kelp knots, ingredients, scallions, ginger, anise, garlic, dried chili peppers, cinnamon,

Seasoning:

Salt, sugar, soy sauce, pepper, soy wine, chili sauce, fava bean sauce. Chili sauce, broad bean sauce

Practice:

1, goose boiling water, pot on the fire under the oil into the onion, ginger, star anise sautéed, down into the goose to stir-fry, under the broad bean sauce, soy sauce, sugar, salt, water together with the low-fire burn, burned to the almost good when the garlic burned well to be used

2, with a good goose broth with the burned goose broth to put the knot of the kelp into the soup burned for 20 minutes or so into the taste

3, Sprinkle with seasoning when starting

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Sweet and sour kelp knot

Main ingredient: kelp

Making points: wash and soak kelp for a few hours, blanch and drain kelp knots, and mix it with sugar, vinegar and sesame oil.

Can also be sautéed in a frying pan and seasoned.

Features: Crisp and tender, sweet and sour.