Raw kelp pickles: cold salad kelp shreds

The method is as follows: 1. Soak the bought kelp shreds in cold water for two hours, and remember to change the water in the middle.

2. Put the soaked kelp shreds into a pot and cook.

3. Cover and cook for 5 minutes.

4. Put the boiled shredded kelp into a bowl, add minced garlic, minced red pepper, and then add an appropriate amount of salt.

5. Add light soy sauce, balsamic vinegar and an appropriate amount of olive oil and mix well.

Material. Dried kelp, green onions, salt, sugar, vinegar, sesame oil, garlic juice, chili oil.

Method. 1. Soak the dried kelp, wash and shred, and cut the green onions into shreds.

2. Add salt, sugar, vinegar, sesame oil, garlic juice and mix well, add some chili oil to taste better, and taste better after refrigeration!

Material. Kelp, carrots, sprouts.

Method. 1.Soak kelp. The dried kelp you bought, you don't need to wash it, put it directly into the steamer, steam it for 30-40 minutes on medium heat, take it out, wash off the floating dust first, and then soak it in water for more than two hours until the leaves are thick (the weather is hot, change the water to continue soaking after the water is muddy).

2.Soak the kelp, cut into shredded kelp, put it in a bowl and set aside Wash the carrots and cut them into thin strips; Wash the sprouts

3.Boil water in a pot, blanch the bean sprouts for one minute, remove and immerse in cold water Add a little oil to the remaining water in the pot, bring to a boil, add shredded carrots and blanch for another minute, remove and put into the water in which the bean sprouts are soaked and soak together

4.Two cloves of garlic, make garlic paste, pour in sesame oil, cold vinegar, a little soy sauce, chicken essence, sugar, salt, and mix well to make a sauce

5.Put the shredded carrots and bean sprouts together in a large bowl with shredded kelp, pour in the sauce and mix well.

In the summer heat, we often make some coleslaw to eat. One of the more common dishes in this kind of cold salad is cold kelp shreds.

Kelp silk is a large and medium-sized mohairosaurus brown algae green plant, growing and developing in the ultra-low temperature sea surface, kelp has high nutritional value, rich in protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin and iodine and other trace elements. In addition, the calorific value of kelp silk is very low, and kelp silk has the ability to reduce blood lipids, lower blood lipids, adjust immunity, anticoagulant, anti-tumor, and remove lead and detoxification. and its antioxidant properties and other various effects.

Eating more kelp is good for physical and mental health, there are many ways to make kelp silk, and now it is a hot summer, so let's introduce the practice of cold kelp silk to everyone in detail.

Ingredients: 300g of dried kelp

Excipients: appropriate amount of oil, appropriate amount of salt, 1 teaspoon of light soy sauce, appropriate amount of garlic, appropriate amount of green onions, appropriate amount of sesame oil, 1 teaspoon of Lao Gan Ma chili sauce, appropriate amount of Sichuan pepper, 2 teaspoons of vinegar, appropriate amount of sugar.

1. Raw material diagram (soak the dried kelp in warm water for 12 hours in advance).

2. Cut the soaked kelp into shreds.

3. Pour an appropriate amount of water into the pot and bring to a boil, add the chopped kelp shreds and blanch for 1 minute, then remove the water to control the dryness.

4. Slice the garlic and shred the green onions for later use.

5. Mix the juice (appropriate amount of salt, 1 teaspoon of light soy sauce, 2 teaspoons of vinegar, appropriate amount of sugar and sesame oil).

6. Pour an appropriate amount of oil into the pot and heat it, add the peppercorns and stir-fry until fragrant, pick out the peppercorns, and then add the shredded green onions and garlic slices to stir-fry until fragrant.

7. Pour the fried scallion oil into the mixed juice.

8. Put the spiced tofu shreds and kelp shreds on a plate, pour in the seasoned juice, then add a small spoon of chili sauce, mix well and serve.

Preparation of cold kelp.

Ingredients: 500 grams of kelp, 6 cloves of garlic, 10 grams of sugar, a little salt, a little vinegar, a little chicken essence, a little sesame oil, 1 tablespoon of cooking wine, 1 coriander, 1 tablespoon of light soy sauce.

Production process: 1. Wash the kelp.

2. Cut into long strips.

3. Cut into thin strips.

4. Boil water in a pot, add cooking wine, and blanch the kelp for 2 minutes.

5. Remove the dry water and let it cool for later use.

6. Crush the garlic cloves, chop them into minced pieces, stir-fry some of them until fragrant, and keep some of them for use.

7. Cut the coriander into sections and set aside.

8. Heat oil in a pot.

9. Add minced garlic and stir-fry until fragrant.

10. Pour vinegar, light soy sauce, chicken essence, sugar and salt into a bowl and mix well.

11. Pour the above sauce into the kelp, pour in the vegetable oil stir-fried with minced garlic, stir it, add the coriander segment, then pour in a little sesame oil, and mix well.

12. Put it in the refrigerator and refrigerate, eat the plate, and sprinkle with minced garlic.

Ingredients: 500g kelp, 3 dried chili peppers, 6 garlic, appropriate amount of sugar, appropriate amount of balsamic vinegar, appropriate amount of salt, and put away method.

1. Change the prepared kelp wire to a knife.

2Cut off the dried chili peppers.

3Finely chop the garlic into minced garlic.

4Bring water to a boil and add the kelp to the pot and blanch.

5. Remove the kelp, add balsamic vinegar, sugar and salt to the kelp, and stir well.

6Heat the oil in a pot and prepare the chili oil.

7Add minced garlic to the kelp.

8Add dried chili peppers to the pot and stir-fry until fragrant.

9Stir-fry the dried chili peppers and pour them over the kelp.

10Stir well and put on a plate, so that the delicious cold kelp shreds are ready.

Method. Cut the onion and ginger into thin strips, and pat the garlic into small shapes for later use. (ps: You can also use shredded ginger for better taste).

Fresh kelp is washed twice with regular water, and then rinsed with cold boiled water for the third time to drain the water and set aside. (ps: The drier the water filter, the more Q the taste of the kelp, usually I put it aside and wait for all the dishes to cook before getting it).

Alternatively, after about 10 minutes of draining, place the kelp in a seasoning bowl and cut it into bite-sized shapes with scissors.

Put all the ingredients together. (PS: If you eat spicy, you can also put in shredded chili peppers) and then pour all the seasonings into it.

Mix all the ingredients with the seasonings to complete the dish.

Before serving, put the kelp on a beautiful display and sprinkle a little white sesame seeds to decorate

Ingredients: 300 grams of kelp, minced garlic, sesame oil, vinegar, monosodium glutamate, etc.

Method. 1.Wash the kelp, cut it into thin strips, cook it for half an hour, remove it and let it cool.

2.After cooling, add garlic, sesame oil, vinegar, monosodium glutamate and other seasonings, mix well and serve. (No need to add salt).

1. Soak the kelp shreds in water to wash the sediment and steam them for 20 minutes.

2. Pour oil into the wok, add shredded ginger, and sauté peppercorns until fragrant.

3. Add chopped pepper and stir-fry over low heat to bring out the fragrance.

4. Stir-fry the soy sauce into a viscous sauce over low heat, and turn off the heat.

5. Pour in the shredded kelp, sprinkle in the cooked sesame seeds, and stir-fry evenly.

6. Serve on a plate and serve.

Ingredients: 400 grams of salted kelp.

Seasoning: 2 pickled pepper sheds, 5 cloves of garlic, an appropriate amount of raw chain wide pumping, an appropriate amount of rice vinegar, a little sugar, a little chicken powder, and an appropriate amount of sesame oil.

Steps:1Salted kelp in the supermarket.

2.Soak in water for 2 to 3 hours, changing the water in between.

3.After soaking, the kombu washes off the mucus on the surface and shreds.

4.Cook the shredded kombu in boiling water for about 5 minutes, adjust the boiling time according to the thickness of the kombu, and take it out in the middle to taste.

5.Remove the boiled kombu into a bowl.

6.Prepare pickled peppers and garlic cloves.

7.Chop the pickled pepper, pound the garlic into garlic paste, add light soy sauce, rice vinegar, sugar, chicken powder, and sesame oil to make garlic sauce.

8.Pour garlic juice over before eating and mix well.

The preparation of the authentic cold salad with shredded kelp is as follows:

Ingredients: 50 grams of shredded kelp, 1 red pepper, appropriate amount of oil, 2 grams of salt, 1 clove of garlic, 10 grams of soy sauce, 7 grams of vinegar, 5 grams of sugar, 5 grams of sesame oil, 3 grams of Sichuan pepper oil, 10 grams of chili oil, 2 chives, 5 grams of cooked white sesame seeds.

1. Soak the kelp silk in water (about half an hour to one hour). After soaking the kelp shreds, wash them with water several times, and then boil them in boiling water for about 5 to 8 minutes.

2. Shred the red pepper, mince the garlic and bend the limbs, and cut the chives into cubes.

3. After removing the boiled kelp, control the moisture, and then put the minced garlic and green onion on top of the naishiro flower.

4. Pour a little oil into the pot, heat it over medium heat, add the red pepper shreds and stir-fry for a while, and pour the minced garlic and green onion together with the oil and cabbage to bring out the fragrance.

5. Then add the seasonings: salt, soy sauce, vinegar, sugar, sesame oil, pepper oil, chili oil and cooked white sesame seeds, and mix well.

Authentic cold salad with shredded kelp

Method Steps: Materials.

Shredded kelp, red pepper.

Accessories. Minced garlic, chopped green onion, pale soy sauce.

Method. 1.Wash the shredded kelp, put it in a pot of cold water and boil for three minutes, remove it and rinse it with cold water, squeeze out the water, and cut it into small pieces.

2.Put the salad oil into the pan, add the chili pepper and minced garlic and stir-fry until fragrant, then add the kelp shreds and stir-fry.

For three or four minutes, add light soy sauce and stir-fry, put chopped green onions, drizzle some sesame oil before starting the pot, and then sprinkle white sesame seeds.

Note: Shredded kelp must be put into the pot when it is cold to remove the fishy smell of shredded kelp.

Nutritional value of kelp efficacy.

1. Delay aging.

Kelp is rich in calcium and iodine, which contribute to thyroxine synthesis. The combination of these two foods can not only beautify, but also delay aging.

2. Prevention of cardiovascular and cerebrovascular diseases.

Kelp contains a large amount of polyunsaturated fatty acid EPA, which can reduce the viscosity of blood and reduce arteriosclerosis. Therefore, regular consumption of kelp can prevent cardiovascular diseases.

3. Expectorant. Kelp that people usually eat. Kelp has a salty taste, cold nature, returns to the liver and kidney meridians, and has the effect of eliminating phlegm, softening and firmness, diluting water and reducing swelling, and the effect is quite good.

4. Kelp is also rich in selenium, which has an anti-cancer effect.