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1. Take half a slice of dried kelp and soak it in clean water for 2 to 3 hours, with as much water as possible, so that the kelp will soak faster.
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2. Wash the soaked kelp and roll it into a roll as shown
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3. In this way, the kelp shreds are easy to cut.
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4. Shred and serve.
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5. Put an appropriate amount of water in the pot to boil, put the seaweed shreds in the pot and blanch for about 5 minutes, take it out and put it on the plate.
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6. Mince the ginger and garlic, shred the green onion, cut the coriander (optional) into small pieces, and place salt, MSG, light soy sauce, chili noodles or chili oil (optional) on the shredded seaweed. [If you don’t eat spicy food, you don’t need to add chili noodles or chili oil. Other seasonings can be increased or decreased according to personal taste]
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7. After the clean goods are heated, pour 30g of edible oil, heat the oil on a high fire, and pour the oil directly onto the white sesame, onion, ginger, garlic and scent. Turn off the heat!
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8. Pour the balsamic vinegar. Most of the vinegar sold in supermarkets is quite sour. You can pour the balsamic vinegar into the hot pot where the oil was poured in the previous step. Use the remaining heat of the pot to simmer the balsamic vinegar and pour it directly into the dish. ! The vinegar is not sour and very fragrant. You can choose white vinegar or balsamic vinegar according to your personal preference, or a mixture of the two vinegars.
9. After mixing well, the delicious cold seaweed shreds is ready! Hope you all like it!
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Tips:1. For this step of handling vinegar, please remember to pour out all the hot oil in the pot as much as possible. When the heat is turned off, slowly pour the balsamic vinegar along the side of the pot. Be careful not to be splashed during the pouring process, safety first!
2. The kelp soaking time. The kelp used in this dish is Fujian Xiapu kelp in the small shop. You can actually soak the kelp according to the ingredients at hand. If you feel that the kelp is not soaked, you can extend the soaking time!