Kelp Salad
1.
The deep-sea organic kelp bought in supermarkets or vegetable farms has high nutritional value and is easy to cook. If you don’t have one, use ordinary soaked kelp.
2.
Take an appropriate amount of kelp. The kelp I chose contains salt. Rinse it with clean water several times in advance, dilute the saltiness and cut into shreds for later use.
3.
Boil a pot of water to a boil.
4.
After the water boils, pour the cut kelp shreds and stir the kelp shreds with chopsticks. Because this kind of kelp shreds is relatively tender and should not be boiled for too long, it can be picked up in about 3-5 minutes. If it is ordinary kelp shreds , You can use chopsticks to taste some, until cooked.
5.
Drain the cooked seaweed shreds and serve on a plate.
6.
Sprinkle with minced garlic.
7.
Pour some Lee Kum Kee cold sauce.
8.
Sprinkle some fine sugar.
9.
Drizzle with sesame oil.
10.
Sprinkle white sesame seeds at the end.
11.
Stir all the ingredients evenly with chopsticks and eat it. If you like spicy food, you can also drizzle some chili oil.
