1. Soak the dried kelp slices in water in advance, and use the soaking time to clean the required vegetables. After the kelp is soaked, rub it repeatedly and rinse with water, otherwise the kelp will stick
2. Cut the kelp and tofu skin into strips, cut carrots and cucumbers into favorite shapes, cut the red cabbage into small pieces, then put the cucumbers and red cabbage that do not need to be blanched into the container, and season with white vinegar and salt. Tasty
3. The shredded kelp and tofu skin must be blanched in hot water before they can be served cold, because the carrots are cut thick this time, so put them in the hot water pot together, and take out the cold water after about 2 minutes.
4. All the ingredients are ready, put in the container and add the appropriate amount of salt and white vinegar. Because the salt and white vinegar have been put in before, you must control the amount. Pour in the oyster sauce, sesame oil, chili oil, and mix it up. Personal habit is to pound garlic and mix into cold dishes at the end Medium, you can also mash it at the beginning, and mix it for a while to ensure that it is well mixed
5. That's it ^_^^_^ Let's eat
Tips:1. The kelp I use is dry and flake, so it needs to be boiled in a boiling pot, but it shouldn’t be too long. If it’s too soft, it won’t taste good. Some people say that the tofu skin is cooked before buying it, but I'm still used to mixing after cooking. 2. The cucumber is thick in shape, so add salt and white vinegar to taste.
