How to fry kelp shreds, how to fry kelp shreds deliciously

The preparation of fried kombu is as follows:1. Slice the ginger and garlic, cut the pepper and green onion into cubes for later use.

2. Heat the pan and put oil, add the spare ingredients and stir-fry until fragrant.

3. Add the washed kelp and stir-fry.

4. Add monosodium glutamate, soy sauce and water and stir-fry.

Ingredients: shredded kelp, chives, fried chili noodles, garlic, ginger, millet pepper, Sichuan peppercorns.

Ingredients: balsamic vinegar, salt, chicken essence, cooking oil, light soy sauce, cooking wine, oyster sauce, sugar.

Procedure: 1. First, soak the kelp silk for more than two hours and clean it many times;

2. Boil water in a pot, pour the washed kelp shreds into the blanching water, the water needs to be submerged over the kelp shreds, blanch for about 3-5 minutes, remove and drain;

3. Chop the chives, millet peppers, garlic and ginger for later use;

4. Heat the oil in the pot until it is 60% hot, add pepper, minced garlic, minced ginger, millet pepper and chili noodles, and stir-fry until fragrant;

5. Adjust the sauce: light soy sauce, cooking wine, balsamic vinegar, salt, chicken essence, oyster sauce, sugar and stir-fry for a little time;

6. Blanch the seaweed shreds and continue to stir-fry until the flavor is evenly absorbed;

7. Sprinkle chives a few seconds before removing from the pan;

8. Put on a plate and remove from the pot.

2. The kelp silk is slightly thicker, which tastes more tasteful, and the surface is greenish-brown and shiny.

3. There is mucus and salt, as well as fine sand and other impurities on the kelp silk, so be sure to soak it for a long time and wash it carefully many times. Removing mucus, fine sand, excess salt, etc., also plays a big role in the blanching step.

4. If it is blanched in cold water and then cooled in cold water, the taste is more tough.

5. Remember to prepare all the ingredients in advance before putting them in the pot, especially in the kitchen, so as not to be in a hurry due to insufficient preparation when doing it, and it is easy to fail in a hurry!

Precautions: 1. Do not drink tea or eat fruit immediately after eating kelp.

2. Kelp should not be eaten as a staple food for a long time, because of the appropriate amount.

3. Kelp is rich in iodine, special groups should eat kelp with caution, such as patients with hyperthyroidism, pregnant women and nursing mothers should not eat more, and those with spleen and stomach deficiency should also eat less.

How to make kelp silk? Shred the kelp and remove it from the water, add garlic, green onion, ginger and garlic, oyster sauce, chicken essence, chili pepper, sesame oil, salt and vinegar, and stir well.

The kombu shreds are so delicious to do.

Ingredients: kelp silk.

Excipients: carrots, garlic, green peppers, salt, chicken essence, soy sauce, vinegar.

Method: 1. Prepare kelp shreds and wash them.

2. Put water in a pot and bring to a boil, pour in the washed kelp shreds.

3. Cut the carrots into shreds and put them in the pot and cook until they are raw.

4. Heat oil in a pot, pour in the boiled kelp and stir-fry.

5. Add the green pepper cut into small pieces.

6. Finally, add the crushed garlic, add salt, soy sauce and vinegar, stir-fry evenly.

Hot and sour kelp shreds.

Shredded kelp with water, Hunan chopped pepper, ginger.

Heat the oil in the pot, add the ginger shreds, chop the peppers and stir-fry to bring out the flavor, pour in the kelp shreds and stir-fry.

Remember to note that chopped peppers are salty, so you can leave them without salt.

Chilled kelp: Wash the shredded kelp and cut it into appropriate lengths. After boiling the water, put the kombu in it for 2 minutes, then pick it up, add soy sauce, salt and add some chili peppers.

Blanch the oil in hot water, put pepper, pepper, kelp shreds, thirteen spices, soy sauce, salt, monosodium glutamate, that is.