Maggi Kelp

Name: Maggi Kelp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (you can also buy 500g of wet kelp knots from the supermarket) Dried kelp; 5 slices ginger; 5 cloves garlic; 5 pieces Cilantro root; A handful of pepper; 1 piece Millet spicy; 4 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 4 tablespoons Vinegar; 3 tablespoons Sugar

by Chun Danyi

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Every year, friends on the beach will send some semi-dried kelp, each twisted into a ball and dried, which is convenient to store and easy to eat.
Take one piece at a time, soak it in water for more than 2 hours, or stew, stir-fry, or cool it.

The name "Magne Kelp" comes from the name of a cold kelp in a restaurant that I used to often visit. The restaurant no longer exists, and Maggie kelp is one of the most impressive delicacies.

The cold recipe of "Magnificent Kelp" was inspired by the recipe of "You and Me" pickled crispy cucumbers.

Maggi Kelp

1. Dried seaweed is soaked for more than 2 hours, then cut into small pieces or shredded. (If you buy wet kelp knots directly from the supermarket, you need to open the knots, clean them and cut them into small pieces)

2. Put water in the pot, put the cut kelp, add 2 slices of ginger, the amount of water can be a little more, turn on the high heat, after the water is boiled, continue to cook for 7-8 minutes. 1. If the seaweed is crispy, turn off the heat and put Put the kelp in cold water to cool, and drain the water for later 2. If you like the softer taste of kelp, turn off the heat and simmer for 15 minutes, then put the kelp in cold water for overcooling, and drain the water for later (of course you also You can cook the kelp in a pressure cooker to make it softer)

3. Prepare materials:
Cut 5 cloves of garlic, 1 cut into sections for spicy millet (if you don’t like spicy, put less or leave it on), cut coriander root into sections, shred 3 slices of ginger, and add a pinch of pepper to make the cold sauce:
Put 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 4 spoons of vinegar, and 3 spoons of sugar in a bowl. Stir until the sugar melts.

4. Put pepper in the pot, pour 30g of oil and turn on medium and low heat until the oily pepper scent comes out, then turn off the heat

5. Pour the prepared spicy millet, garlic slices, and ginger into the pot, stir-fry a few times with the remaining temperature of the oil

6. Finally, add coriander root and stir fry a few times

7. Pour the cold sauce prepared in step 3 and stir well

8. Pour in the kelp and mix well, then it can be out of the pot

9. Put it into a container and eat it.
If there is sufficient time, cover with plastic wrap after cooling and refrigerate overnight, the kelp will add more flavor.

Tips:
1. Try to choose thicker kelp, which tastes better.
2. You can do a little more at a time. It is no problem to store it in the refrigerator for three days, but use dry and clean chopsticks to separate the amount you need to eat each time you take it.