Private House Delicious Mixed Kelp
1.
One bag of dried seaweed shreds, this is 120g after soaking too much, it can be divided into two, 60g soaking once is fine.
2.
Soak in cold water, and I use rice water.
3.
See if 120g of dried seaweed shreds can make a big pot, wash it clean, there will be sand and wash it a few times. If the seaweed shreds are too long, you can cut them short.
4.
Then boil it in a pot. Be sure to boil it softer. Otherwise, it won't taste hard. After cooking, rinse with cold water, and use cool boiled water or purified water for the last time. Keep the water dry and set aside.
5.
Shred ginger, press garlic into puree, and cut coriander into sections.
6.
Put a small spoonful of oil in the pot and slowly stir the ginger to dry.
7.
Add a tablespoon of Laoganma tempeh chili sauce to fragrant and turn off the heat. Add 1 tablespoon of light soy sauce, 4 tablespoons of balsamic vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of kelp powder, garlic, sesame seeds, and salt to make a juice. [If there is no kelp powder, you can use chicken essence and other condiments instead]
8.
Add shredded kelp and coriander and mix well.
9.
Serve and eat.
The flavor will be better when stored in a sealed refrigerator and refrigerated.
Tips:
1. The kelp powder is a natural and additive-free condiment extracted from kelp, which is available in the market.
2. If you can eat spicy food, you can also put some spicy fragrant sauce with peanuts, soybeans, sesame, peppercorns in it, it will be more fragrant, remember to put more balsamic vinegar and garlic to remove the fishy smell. Cut corners 😁
