1. This kind of dried kelp shreds is about 20g. It is ready to eat when soaked. The quality is good. It is more convenient for people who are far from the sea to keep some at home.
2. Directly soak in cold water, about 20 minutes can be soaked, but from the perspective of safety and health, I still need to soak for a while. I soaked for about 3 hours. During the period, I paid attention to changing the water. After a taste, it tasted good without blanching. , Because this kind of kelp shreds is very thin, soak it in cold water and wash it several times to remove the moisture and you can eat it
3. Shred carrots, blanch them in water, and then use cold water to control the moisture
4. Fill a large basin with shredded kelp, carrots, and garlic to control moisture
5. Add salt, sesame oil, chili oil, pepper oil, sugar, mushroom powder, vinegar, light soy sauce to taste
6. Finally add white sesame seeds and mix well
7. Plate.
Tips:1. Kelp contains arsenic, which is mainly caused by seawater pollution. Arsenic plays a role in human cell metabolism, but long-term excessive intake can cause chronic poisoning. Therefore, when consuming kelp, from a safety point of view, it must be washed. After kelp is soaked in water, arsenic and arsenic compounds are dissolved in the water, and the arsenic content will be greatly reduced. Generally, the soaking time of kelp is relatively tender and contains less arsenic; if the texture is hard and contains a lot of arsenic, the soaking time can be relatively long. Use more water when soaking, or change the water once or twice.
2. The ingredients and seasonings for the cold and sour kelp shreds are added according to your favorite taste.
