The cooking method of garlic kombu shreds, the practice of kombu shreds is a big family cooking

Kitchen utensils Wok time 5min Taste salty, fresh, slightly spicy Raw materials Shredded kelp (350 grams) Seasoning Sesame oil (10 grams), soy sauce (5 grams), salt (3 grams), garlic (30 grams), chicken essence (5 grams) Description The ingredients in this table are all tested by the nutritional source hometown cuisine. 1. Add a little salt, chicken essence and sesame oil, and mix well into garlic sauce.

2. Pour the kelp into the pot, boil for another 2 minutes, rinse the kelp with cold water when it becomes soft.

3. Add an appropriate amount of salt, chicken essence, garlic paste, sesame oil, and mix evenly. Raw material.

200 grams of watery kelp.

Seasoning. 10 grams of garlic, 15 grams of vinegar, 10 grams of soy sauce, 10 grams of salt, monosodium glutamate, 3 grams of sesame oil.

Method. Wash the kelp, cut it into thin strips, add water and boil it until it is soft, then add condiments and mix well.

Garlic kombu shreds].

Ingredients: 1 handful of shredded kelp (dried), 2 coriander, 2 shallots, 4-5 cloves of garlic, appropriate amount of salt, 1 tablespoon of sesame oil, 1 tablespoon of chili oil, 3 tablespoons of rice vinegar, half a tablespoon of sugar

Steps:1Soak the dried kelp shreds in rice washing water for 4-5 hours, and soak the kelp shreds until soft.

2.Put the garlic in the garlic mash pot, add salt, and hammer the garlic hammer repeatedly until the garlic is mashed into a garlic puree. When pounding garlic, add salt, increase the friction, pounding garlic is not easy to slip, there will be garlic water splashed out when pounding garlic, after putting salt will be thickened, will not fly juice.

3.Cut the shallots into small pieces with an oblique knife and the parsley into small pieces.

4.Add water to a boil, add the soaked kelp and cook for about 10 minutes, until the kelp is soft. Taste the kelp shreds, eat not hard, they are crispy and soft, take out the kelp shreds, put them in cold water to cool, drain the water, and cut the kelp shreds into long sections of about 10 cm.

5.Put the kelp shreds in a large bowl, add the pounded garlic, green onions, coriander, rice vinegar, chili oil, sesame oil, sugar, and salt has been put when pounding the garlic, and there is no need to put salt when mixing.

6.Mix evenly with chopsticks from the bottom to the top, and serve on a plate. A plate of cold kelp with full color and flavor is ready.

Here's how:Dried kelp to taste.

Garlic. 1 scoop light soy sauce. A pinch of sugar.

Salt to taste. 2 tablespoons of vinegar.

Pour a spoon of oil on a spicy seed.

Pepper oil to taste.

2 sprigs of coriander. 1/2 teaspoon of oyster sauce.

Step 1 Soak the dried sea head in warm water at night, change the water twice halfway, otherwise it will be a little salty, rub and wash it repeatedly.

Step 2 Fold the kelp and cut it into shreds, put water in the pot, open the water with some vinegar, and then put in the kelp shreds and cook for about a minute, depending on what state you like, if you like to be soft, cook for a while. Vinegar is added to make the kombu soften faster.

Step 3: After boiling, wash with cold water, drain and set aside.

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Step 6: Mix well and pour over the kelp shreds.

Step 7: Sprinkle with chopped coriander and shallots, and the sour and spicy cold salad with shredded kelp is ready? If you can't finish eating, cover it with plastic wrap and put it in the refrigerator, and take it out for a better flavor next time!

The preparation of salted kelp is as follows:

Ingredients: a handful of salted kelp shreds, a soy sauce spoon, 2 spoons of vinegar, a spoon of white sugar, an appropriate amount of sesame oil, an appropriate amount of green onion, an appropriate amount of garlic, an appropriate amount of ginger, an appropriate amount of Sichuan pepper, an appropriate amount of star anise.

1. Grab a handful of kelp and put it in a basin.

2. Add cold water to the basin and soak for half an hour. (The amount of water exceeds that of kelp).

3. After half an hour, rinse the kelp with water repeatedly, and finally rinse it with hot boiled water. (Rinse until it has a slight salty taste, because the seasoning in the back has a certain amount of salt.) ）

4. Take more garlic cloves and chop them.

5. Cut an appropriate amount of green onion and ginger for later use, 6. Put two spoons of vinegar, one and a half spoons of soy sauce, and half a spoon of sugar in a bowl.

7. Then pour all the steps into the basin.

8. Heat the pan with cold oil and add Sichuan pepper and star anise, and slowly fry the fragrance over low heat. After the fragrance comes out, remove the peppercorns and star anise and throw them away.

9. Pour the hot oil into the kelp shreds, add a few drops of sesame oil and stir well, and the fragrant kelp shreds can be put on a plate and enjoyed.

Most of the kelp shreds are mixed cold.

Ingredients: salt, chicken essence, monosodium glutamate, minced garlic, aged vinegar (white vinegar is also OK), red oil (there is the best, no is also OK, mainly to look red and bright, more appetizing), sesame oil, millet pepper foam, appropriate amount of various seasonings, depending on the amount of kelp shreds and appropriate addition and subtraction.

The kelp shreds need to be soaked in water, that is, they are scalded with boiling water at about 90 degrees and scooped up, and immediately cooled for later use.

Add seasonings and mix well and you're done.

This is my most common ingredient, and I like the taste myself, it is sour and spicy, and it feels very refreshing to eat.

Ingredients: shredded kelp, dried chili, garlic sprouts, garlic, ginger, coriander, balsamic vinegar, light soy sauce, sesame oil, Sichuan pepper oil, sugar, spicy seeds, cooked sesame seeds.

Method: 1. Wash the kelp shreds and cut them into sections, boil the water, add 1 tablespoon of white vinegar, put the kelp shreds into boiling water and boil for 15-20 minutes, then remove them and soak them in ice water until cool;

2. Cut the dried chili peppers into small rings, cut the garlic and ginger into puree, and cut the garlic seedlings into small pieces for later use;

3. Put an appropriate amount of sesame oil and pepper oil in the pot and heat it, then pour in all 2 ingredients, fry it over low heat to bring out the fragrance, turn off the heat and leave the stove to add an appropriate amount of balsamic vinegar, light soy sauce, sugar, oil and spicy seeds, mix well and put it for a few minutes to become a sauce;

4. Put the drained kelp shreds and coriander segments into a large container, add the sauce and cooked sesame seeds and mix well.

1. If it is dried kelp, it should be fully soaked in advance before cooking;

2. When boiling kelp shreds, add an appropriate amount of white vinegar, which can not only remove the unique fishy smell of kelp shreds, but also make kelp easier to cook soft, and the color is also good-looking.

3. Cut garlic and ginger into puree as much as possible, too large particles will affect the taste, and no garlic seedlings can be replaced with chives;

4. It is recommended to use sesame oil to fry the ingredients, its unique fragrance will volatilize to the extreme due to heating, no pepper oil can be put in the appropriate amount of peppercorns to fry, and wait for the fragrance of Zanthoxylum peppercorns to come out, take out the peppercorns so as not to affect the taste of the finished product;

5. The fried seasoning must be made over low heat, and the time should be short, so as not to fry the paste, and finally add balsamic vinegar and light soy sauce to turn off the heat and leave the stove to avoid splashing oil and hurting people;

6. The oil and spicy can be replaced by the old godmother's oil and spicy, etc., in case you don't eat spicy, you can also omit it, and the sauce can be dipped in chopsticks a little bit, and it can be slightly saltier than the usual stir-fry;

7. Stir-fry the white sesame seeds on low heat in advance, put them in a glass jar and seal them, and you can take them at any time.

The kombu shreds are so delicious to do.

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.

It's delicious to make this cold salad with kelp silk.

Ingredients: 200g of shredded kelp, 5g of coriander, 5 pieces of minced garlic, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame oil, appropriate amount of vinegar.

Method: 1. Ready-made kelp silk, wash and cut off.

2. Mince the garlic.

3. Boil the water in a pot and blanch the kelp until it is not cooked.

4. Remove and put into mineral water or cool boiled water.

5. Cut the coriander into sections.

6. Put all the ingredients together, add salt, chicken essence, sesame oil, aged vinegar, and stir well.

7. Serve on a plate and eat.

How to make garlic and spicy kelp shreds? Every time I go to a restaurant, this dish is a must, especially in the hot summer, I always feel that I need to order cold dishes to adjust the temperature, and this side dish is very refreshing, and we don't have much else.

Today, the usual way to eat kelp is generally to use hot pot, or to cook soup, but I don't think the practice of cooking soup is not suitable for the eating habits of our northerners. So today, let's talk about what I think is the best way to make it.

Garlic spicy kelp shreds, generally we are made into cold salad, kelp shreds we choose better fresh thick kelp, if there is no fresh, you can choose dry goods, but you must choose a better quality thicker, thin to make the taste is completely different, I feel that the thick kelp shreds are delicious, first soak the kelp shreds in water, wash away the impurities inside, if it is dry goods, clean the salt inside, soak the water to grow. After half an hour, shred and set aside. Let's start preparing our seasoning sauce - all-purpose cold sauce:

Salt, sesame oil, light soy sauce, millet spicy, oyster sauce, a little sugar, minced garlic, white vinegar, if you like to eat spicy, you can put some chili oil, remember not to choose raw water, be sure to choose cool white water, and then put it together to evenly mix the sauce, put the kelp silk we prepared into it, mix evenly, and then put it in the refrigerator overnight to make it more flavorful.

Garlic spicy kelp shreds are made in our family every time, and you can make a portion every time you eat it in the refrigerator, and it is more troublesome to make a serving every day and it is not easy to grasp the degree of seasoning, so you can eat it for almost a week at a time. In other places, there may be many ways to make kelp, but in our hometown, I think this is the best way to make kelp silk. The above is a personal opinion, I hope it can help you.

1. Cold salad kelp shreds, cold salad kelp shreds can be divided into a variety of flavors, spicy, barbecue, sour and spicy, original, etc.; 2. Kelp is boiled in hot pot and spicy hot pot is also more delicious; 3. Soup: such as kelp pork rib soup, kelp corn soup, etc.

Method:1Wash the kelp shreds, soak them in warm water for 3 hours and set aside; 2.

Remove the old stems of garlic seedlings, cut them off for later use; 3.Put the kelp shreds in a pressure cooker, add an appropriate amount of cold water, and cook the kelp shreds for 20 minutes until they are medium-rare; 4.Put an appropriate amount of cooking oil in the pot, when the oil is eight minutes hot, put the garlic sprouts into the oil pan and stir-fry for a while, add kelp shreds, chopped pepper paste, and stir-fry together until cooked.

First blanch the kelp shreds, then season the sauce, add minced garlic, sesame seeds, chili noodles and millet spicy to the bowl, drizzle with hot oil, then add some sugar and salt, then add light soy sauce, aged vinegar, stir well, pour into the kelp shreds, then add coriander and chopped green onions, and add some sesame oil, so that's it.

First of all, you should prepare the kelp shreds, then clean them, put the kelp shreds on a plate, add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, pepper, minced garlic, and then pour hot oil on top of the seasoning, stir well and eat.

Kelp shreds can be blanched with boiling water for six or seven seconds. Don't take too long. Take out and put garlic foam, millet spicy, vinegar light soy sauce, salt chicken essence, a little sugar to enhance freshness, pour in sesame oil and stir evenly to eat.

Wash and blanch the shredded kelp and cut into shreds. Prepare plenty of minced garlic. Heat the oil and fry until fragrant, chili oil. Put together the shredded kelp and chili oil, then add the minced garlic and add some vinegar and salt.

In fact, you can add some vinegar and sesame oil to it, and then add chili peppers to mix it, and add some cooked sesame seeds to make it more fragrant.

Ingredients. Appropriate amount of kelp shreds.

Hot sauce to taste. Minced garlic to taste.

Accessories. Sugar to taste.

Appropriate amount of oyster sauce. Light soy sauce to taste.