Delicious kelp shreds

Overview

The kelp cooked in boiled water always feels dry and hard as firewood, no matter how good the seasoning is, it is still very different from the bagged kelp shreds. I have always loved eating kelp and have been trying new methods. This one is a success after many failures. The nutritional value of kelp is well known and will not be reiterated here. Just say goodbye to cold water, which always feels like it lacks some taste.

Tags

• side dishes
• aged vinegar
• chicken essence
• cinnamon
• green onion leaves
• kelp
• liquor
• oyster sauce
• sesame oil
• star anise
• white sugar
• fragrant sand
• garlic
• ginger slices
• green pepper
• red pepper
• salt
• seasoning powder
• small red pepper

Ingredients

Steps

1. 1 Put the washed and dried kelp into the pot and add a ladle of water. Star anise, ginger slices, cinnamon, small red pepper, fragrant sand, salt, add to the kelp water. When the induction cooker is set to 30 minutes and 15 minutes, add mature vinegar and add white wine at 25 minutes. The induction cooker will stop working. When the kelp becomes warm, take it out and discard all the water and aniseed in the wok.

   

2. 2 Cut the removed kelp into short lengths, overlap them, roll them tightly, and cut them into even filaments.

   

3. 3 Fluff the kelp rolls and put them in a basin with green pepper shreds, red pepper shreds and minced garlic on top

   

4. 4 Drizzle oyster sauce around the garlic, sprinkle sugar, salt, chicken essence and seasoning powder in the middle, and drip white vinegar on the dish. After the oil in the pot is cooked, add a few drops of sesame oil and sesame oil to add fragrance. While hot, pour oil over garlic and seasonings

   

5. 5 Sprinkle chopped green onion on a serving plate, please taste carefully.