Kelp Salad
by Candy Xiaodi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare a piece of green onion, three cloves of garlic, one spoon of salt, half a spoon of chicken essence, two spoons of vinegar, one spoon of soy sauce, 1/4 spoon of sesame oil, and six peppercorns.
2. Soak the seaweed shreds (I bought the one that can be eaten immediately after soaking. The round cake is a bit like seaweed. It is convenient not to cook, but it is easy to break)
3. Chop garlic and green onions and set aside.
4. Put the oil in the wok, put the peppercorns in the pan after 70 to 80 minutes of heat, and turn off the heat to fry the aroma. Remove the peppercorns.
5. Let the oil cool to seven to eight minutes hot, then add garlic and green onions and saute until fragrant.
6. Put all kinds of seasonings in the kelp (if you like spicy food, you can put chili oil, I like it, but unfortunately some pregnant women don’t allow it.
7. Mix well and serve on a plate. A simple cold kelp shreds is complete.
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