Kelp Shredded with Bean Sprouts
1.
Flatten the garlic with the back of a knife, peel off the garlic skin, and then cut into minced garlic for later use. Tips: The pungent smell in garlic is garlic oil, which has the functions of sterilization and anti-inflammatory. After being chopped, it will be oxidized in the air for a while, and the nutrition will be doubled.
2.
Rub the kelp shreds with clean water to remove the excess salt and impurities on the surface, then put it in cold water and boil it on high heat for about 2 to 3 minutes. After it is cooked, remove it and drain the water for later use.
3.
Cut the carrot into thin and thick strips.
4.
Pinch off the roots of mung bean sprouts (some roots will be bitter), put them in hot water after boiling and turn off the heat, blanch for about ten seconds to remove, rinse with cold water to keep the crunchy texture.
5.
Pour a little oil in the wok, sauté the chopped garlic, pour in the carrot shreds and fry a few times
6.
Pour in the chopped chili and stir fry to get the red oil
7.
Cut the kelp shreds into long sections with scissors, and pour the bean sprouts into the vegetable bowl, add salt and sugar and mix well.
8.
Then pour in the garlic and carrots that have just been sautéed, mix well and sprinkle with a little cooked sesame seeds.
Tips:
1. Tips: The mucus on the surface of kelp is water-soluble dietary fiber, which can lower cholesterol and prevent colorectal cancer, so don't wash off all the mucus. The kelp shreds should be boiled to the point where it can be cut off with your fingertips, usually two to three minutes, and should not be too soft and tasteless.
2. Tips for shredding carrots: Wash the carrots, slice them diagonally, and then push the cut slices into a piece by hand. Press the carrot slices with your left hand and slice the carrots with a knife in your right hand. This method does not need to stop in the middle of cutting. Press the carrot slices at the back with your hands. The slices close to the knife edge are pressed and fixed. Therefore, the fingers do not need to be close to the knife edge and it is not easy to cut into the hand, which is very convenient.
3. Tips: The sauteed garlic will not be too spicy. You can also mix it directly if you can accept raw garlic. The carotene in carrots needs to be under the action of oil, and it is easier to be absorbed by the body if they are cooked, so they need to be fried a little. Those who don’t eat spicy food can also leave out the crushed chili.
