Kelp Salad

Kelp Salad

1. Wash the kelp with fresh water several times, drain and cut it for later use;

2. Ginger, garlic, red pepper, chopped and set aside;

3. Shred carrots and set aside;

4. Put an appropriate amount of water in the pot and boil;

5. Open the water into the kelp, re-boil and continue to scald for about 3 minutes to remove the cold water;

6. Continue to pour in the carrots, blanch them until they change color, and also remove the cold water for later use;

7. Put the kelp shreds and carrot shreds that have been in cold water into the same bowl, pour light soy sauce, vinegar, sesame oil, sugar, and salt, and stir well.

8. Hot oil

9. Add ginger, garlic, and chili, and saute;

10. Put the stirred seaweed shreds on a plate, cover with sauteed seasonings, sprinkle with shredded green onions and white sesame seeds, and you're done.

Tips:

1. The hot time of kelp should not be too long, too long will affect the chewiness of kelp silk;
2. Take out cold water or ice water, the color will be brighter and greener;
3. If you like sour, you can add a little more vinegar.