Crisp kelp
Ingredients: 1000 grams of cooked kelp.
Seasoning: 50 grams of sesame oil, 150 grams of sugar, 400 grams of vinegar, 300 grams of green onions, 150 grams of ginger, 150 grams of garlic, 150 grams of soy sauce, appropriate amounts of refined salt, pepper, and aniseed.
Preparation: 1. Steam the kelp, remove the debris, wash it, and roll it into rolls one by one. Slice the ginger, cut the green onion into sections, and fluff the garlic with a knife. Put the onion, ginger, garlic and aniseed together and mix well. 2. Place a bowl on the bottom of the casserole, sprinkle one-third of the onions, ginger and other ingredients, and place a layer of kelp rolls on top; then sprinkle one-third of the onions, ginger and other ingredients, and then arrange the kelp rolls. On top, sprinkle with the remaining ingredients. Put the sugar into the vinegar, add soy sauce and salt to dissolve into juice, pour it into the pot and cover it. Place on a high fire and bring to a boil. Then reduce to low heat and simmer for 4-5 hours. Simmer until the soup is gone and the kelp is crispy. Remove and place in a plate. Add sesame oil and Sichuan peppercorns in a spoon and bring to a boil, remove the Sichuan peppercorns, pour the boiling peppercorn oil onto the kelp rolls, and fasten them with a plate. After cooling, take the kelp roll and cut it into a plate.
Fried kelp
Ingredients: 150 grams of kelp.
Ingredients: 15 grams of winter bamboo shoots, 15 grams of fungus, and 15 grams of rapeseed.
Seasoning: 75g oil, 15g cooking wine, 25g soy sauce, 75g wet starch, 100g soup, 3g monosodium glutamate, 15g sugar, 35g vinegar, refined salt, onion, ginger, garlic , pepper oil in appropriate amounts.
Preparation: 1. Boil the kelp in a pot of water until it becomes mashed, take it out and wash it thoroughly. Cut into strips 5cm long and 1.6cm wide. Cut winter bamboo shoots and rapeseed into ribs. The big fungus breaks open. Cut green onion into flowers, mince ginger, and slice garlic.
2. Put the kelp strips into a bowl, add a little refined salt, cooking wine, and soy sauce to marinate, then add 50 grams of wet starch and mix evenly.
3. Place a spoon on a high fire and heat it up, then add oil. When the oil is 70 to 80% hot, spread the kelp strips evenly coated with gouache into the oil. Continuously turn and beat with a spoon and a fence. Fry until browned and pour into a colander.
4. Place the frying spoon on a high fire and heat it up, add an appropriate amount of base oil. Heat the oil, add onion, ginger and garlic and fry until fragrant. Add winter bamboo shoots and fungus and stir-fry for a few times. Add cooking wine, add soy sauce, refined salt, sugar, vinegar and soup and stir-fry for a few times. When the soup is boiling, add vegetable oil and MSG to adjust the taste. Use wet starch to hook up the juice, pour in the kelp and stir it a few times, then pour in the chili oil and serve.