【Dandan Kelp Noodles】--Create a bowl of delicious seafood noodles using Sichuan style techniques
Overview
Kelp noodles are a kind of marine green food in our hometown of Rongcheng, Weihai. Kelp noodles are definitely different from noodles in the traditional sense, and are also different from vegetable noodles, spinach noodles, etc. They are made from 100% pure kelp processed at ice temperature. No flour, preservatives, or colorings are added during the production process. The finished kelp noodles have a smooth taste, green color and rich nutrition. It is an important high-nutrition alkaline food. Kelp noodles completely retain the nutritional essence of deep-sea kelp, which is very conducive to human body absorption. There are many ways to eat kelp noodles, including hot boiling, stir-frying, cold salad, hot pot, etc. It is a rare healthy food. This time, I used Sichuan-style techniques to create a bowl of delicious Dandan kelp noodles. The taste is salty, spicy and spicy. The most important thing is that the kelp noodles are smooth and delicious, with the right red and green colors. The taste and appearance are absolutely first-class.
Tags
Ingredients
Steps
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Main ingredients: 1 pack of kelp noodles Secondary ingredients: garlic, red pepper, green pepper Seasoning: salt, light soy sauce, sugar, balsamic vinegar, red oil, sesame oil
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After unpacking the kelp noodles, put it into a container filled with water and soak it for 20 minutes to remove the salty taste from the surface of the kelp noodles
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Chop garlic, red pepper, and green pepper into small pieces and set aside
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Mix salt, light soy sauce, sugar, balsamic vinegar, red oil, and sesame oil according to personal taste and set aside. Stir the kelp noodles and mixed seasonings evenly. Finally, sprinkle with garlic, red pepper, and minced green pepper and serve
