How to make the kombu delicious, how to make the kombu skirt how to make the kombu skirt delicious

1/2 pound of wakame, 1 carrot, appropriate amount of garlic, appropriate amount of white cooked sesame seedsSoak the salty wakame you bought in water and soak the salt out.

2.Tear the soaked wakame into strips by hand and cut it into segments with a knife.

3.Bring water to a boil in a pot and add some oil. Blanch the shredded carrots.

4.Blanch the wakame with blanched carrot water for a short time, a few seconds. Blanch and put some cooking wine at the same time, mainly to remove the fishy smell.

5.Put the blanched ingredients together, and don't let the ingredients go too cold. Mix with garlic, sesame seeds, salt, sugar, monosodium glutamate, etc. When eating, take as much as you want, and then add vinegar and sesame oil. If the vinegar is left early, the wakame will become hard and affect the taste.

1. Cut the carrots into thin slices and set aside. Set aside an appropriate amount of garlic puree.

2. Wash the kelp knot and cook it in a pot of water.

3. Usually, after the water in the pot is boiled, the kelp knot, and after the water is boiled again, continue to cook for 4 to 5 minutes.

5. After the kelp knot is cooked, soak it in cold water for a while and then remove it and drain it.

6. Mix the cooled kelp knots with carrot slices, garlic, salt, monosodium glutamate, and aged vinegar.

7. Stir well, or add a small amount of sesame oil.

8. Wash the fresh skirts, blanch them in boiling water, and turn all the skirts green. Cut the skirt into small pieces.

9. Finely chop the garlic and chop the coriander and green onion into sections.

10. Chop the dried chili peppers into minced pieces, heat the sesame oil in the pot, and stir-fry the dried chili peppers to bring out the slag fragrance.

11. Put the waka, minced garlic, coriander and chopped green onion into the Ronghe scale, pour in soy sauce and vinegar, add a little salt and monosodium glutamate, and finally pour in the fried chili oil and stir.

12. The color of this dish is very beautiful and Zen is made, there are red, green and white, it looks very appetizing, and it smells spicy and seafood. The coleslaw has recently become an indispensable cold dish on my family's dinner table, not only because I like its taste, but also because it is so easy to make.

The kombu wakame will never be shouted to do and the wild method is as follows:Ingredients: 20 grams of wakame, 2 eggs, 10 grams of green onions, 5 grams of garlic, 5 grams of coriander.

Excipients: 1 tablespoon of salt, tablespoon of monosodium glutamate.

1. Soak the wakame.

2. Wash the soaked wakame with water and cut it briefly.

3. Chop the green onion and garlic into minced pieces and set aside.

4. Heat the bottom oil in the pot and stir-fry the green onion and garlic until fragrant.

5. Add water and bring to a boil.

6. Add the wakame and start cooking.

7. Sprinkle in the egg mixture when boiling.

8. Chop the coriander and chopped green onion.

9. After the egg drops are cooked, add chopped green onion and coriander, then add salt and monosodium glutamate.

10. After the wakame is flavored, mix well and then remove the eggplant from the pot.

Ingredients: shredded kelp, dried chili, light soy sauce, cooking wine, vinegar, salt, monosodium glutamate.

Method: 1. Wash the kelp and soak it in water for about two hours.

2. Cut the dried chili peppers into small pieces (add more or less according to personal preference).

3. Put oil in the pot, when the oil 7 is ripe, add chili peppers, stir-fry the fragrance, add kelp and stir-fry, add cooking wine and stir-fry for a while.

4. Add light soy sauce and vinegar (a small amount is good) and stir-fry, when the kelp is about the same, add salt and monosodium glutamate and stir-fry, and it's good to get out of the pot. TipsIf you like meat, you can add some minced meat to it, fry the minced meat in the pot first, then add cooking wine, add light soy sauce, and chicken essence to stir-fry, and set aside. Then use the above steps to make kombu, and when the kombu is almost ready, add the fried minced meat and mix it together.

Chilled seaweed shreds.

Ingredients: 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!

Chilled kelp. Ingredients: kelp, chopped green onion, ginger, garlic, chopped chili, oyster sauce, salt, chicken essence, sesame oil, water.

Method:1Prepare minced ginger and garlic, chopped green onions, chopped chili;

2.After cleaning the whole kelp, roll it up and cut it into thin strips, blanch it in boiling water, remove it and drain the water;

Kelp pork rib soup.

Ingredients: 300g pork ribs, 200g kelp, 30g ginger, 1 tablespoon salt.

Method: 1. Soak the kelp in water for 1 5 minutes and remove it.

2. Put it in boiling water and blanch, remove and drain; Wash the ginger, peel and shred.

3. Wash the ribs, cut them into small pieces, put them in boiling water and blanch them, remove the blood, remove them, and drain them.

4. Pour 6 cups of water into the pot, put in the pork ribs and cook over low heat for 20 minutes, add kelp and ginger to cook until soft, and then add seasonings and mix thoroughly.

Tips. How do you cook kelp to cook it quickly and softly?

Kelp is a type of seaweed, rich in iodine and potassium, usually boiled for a period of time is still very hard, as long as you add a little vinegar when blanching kelp, it can be cooked quickly soft.