Kelp Salad

Name: Kelp Salad
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g kelp; 1/2 root carrot; 2 cloves garlic; 1 tablespoon salt; 1 tablespoon Soy sauce; 2 tablespoons Balsamic vinegar; 1 tablespoon Sugar; Some sesame oil; 1 tablespoon Chicken noodles

by Squirrelfish 77

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Kelp contains a variety of minerals, which have the effects of diuresis and swelling, detoxification and dampness. There is also a layer of white substance attached to it called mannitol, which has the effects of lowering blood pressure, diuresis and reducing swelling. Eating kelp often can clear away heat and water, clear heat and detoxify, invigorate the spleen and stomach, and relieve heat and dampness.
The cold kelp shreds are light and delicious, sour and spicy, and low-oil and low-fat appetizers. Not only healthy, but also super low in calories, 100 grams of kelp contains only 13 calories! For the girls who call "weight loss" these days, this cold seaweed silk is the most suitable. Kelp contains a lot of dietary fiber and has a feeling of fullness, so that you can eat while you lose weight and not be hungry.

Ingredients

200g Kelp
1/2 root Carrot
2 cloves Garlic
1 tablespoon Salt
1 tablespoon Soy Sauce
2 tablespoons Balsamic Vinegar
1 tablespoon Sugar
Some Sesame Oil
1 tablespoon Chicken Noodles

Kelp Salad

1. 1. Prepare the ingredients and wash the kelp. I use fresh kelp. If it is too salty, soak it for more than 3 hours in advance, remember to change the water in the middle, and put it in the refrigerator in summer. Peel the carrots and wash them. If your kelp is dry, it needs to be soaked in advance, so that it is soaked and soft.

2. 2. Wash the kelp and blanch it with boiling water. Cut into filaments and try to cut them as thin as possible. Of course, if the knife is not good, just make do with it haha! After cutting, put it into the container.

3. 3. Wash the carrots, rub the whole root into filaments, don't cut it, rub it as long as it is, and put it together with the kelp.

4. 4. Take a clean small bowl, chop the garlic, and put it in the small bowl.

5. 5. Add 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, appropriate amount of sesame oil, and 1 teaspoon of chicken powder in a small bowl, mix and stir evenly.

6. 6. Add 1 teaspoon of salt to the shredded kelp. It should be noted here that if the kelp is salty, don't add salt. You can taste it with chopsticks.

7. 7. Pour the mixed small bowl of seasoning juice on the kelp shreds, stir evenly and start eating.

8. A plate of delicious and quick cold dishes is ready, which is really good as a side dish for porridge, and the current wine and dishes are also great! Come give it a try!

Tips:
Tips for selecting kelp: The normal color of fresh kelp is dark green, and the particularly beautiful bright green color is generally processed by the merchant and soaked in chemicals. Try not to buy it. Choose fresh kelp and smell it for a pungent taste, if it is soaked in chemicals. The second is to feel the texture of the kelp. Some kelp is soaked by the merchant. If you feel the softness and firmness, the elasticity is a good kelp. If you squeeze it into pieces, the kelp has deteriorated, so don't buy it again.
If it is pickled fresh kelp, it generally needs to be soaked for more than 3 or 4 hours to remove some of the saltiness, and the water needs to be changed 4-5 times in between.
Dried kelp should be dark green or dark brown, with no yellow edges, thick flesh, wide and long kelp.
If it’s just bought dried kelp, you need to spread the kelp flat on a basket, steam it for 30 minutes, take it out and soak it for 5 hours, and then eat it. If the soaking time is too long, nutrition will be lost. If you can't finish eating a large meal, you can wash the kelp and dry it, and put it in a bag after it has dried. It is convenient to eat and take. When you eat it again, you only need to soak it for a while without steaming it. This method of steaming dried kelp can make the kelp cleaner, crispy and tender, and can be stewed in soup, cold salad, or braised.