Kelp Salad

Name: Kelp Salad
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g (the amount that has been soaked) seaweed strips; 1/2 root Cucumber; 50g Tofu skin; A small amount carrot; 1 small handful Rice noodles; A small amount parsley; A small amount garlic; 1 teaspoon Sugar; 1 teaspoon Vinegar; Some chili; 1 tablespoon Soy sauce; 1 teaspoon salt; A small amount pepper powder; Some Oyster sauce

by Zhen Shi Ji

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Recently, I have eaten a lot of meat and vegetables, so I can clean my stomach and intestines.

Kelp Salad

1. 200 grams of soaked seaweed, blanched and cooked

2. 50g tofu skin, half a cucumber, a small amount of carrots and parsley, a small handful of vermicelli, shred the cucumber and carrot tofu skin

3. Boil the water in a pot and let the vermicelli blanch for a while, immediately remove the water and cut into small pieces, then blanch the bean curd and carrot shreds in turn

4. Let all the blanched ingredients cool, cut some garlic cilantro, put a little pepper powder, chili noodles, oyster sauce, light soy sauce, rice vinegar, sugar, salt, hot oil in the pot and pour the garlic sauce over the garlic seasoning and mix well.