Red Oil Seaweed Jelly

Name: Red Oil Seaweed Jelly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Spirulina jelly; 50g soy; 5 cloves garlic; 2 tablespoons Soy sauce; 2 tablespoons Balsamic vinegar; 1 tablespoon crystal sugar; 1 tsp sesame oil; 1/4 teaspoon salt; 1 tablespoon Chili oil; 1 tablespoon Peanut oil

by Celery

4.6 (1)

Favorite

11

Difficulty

Easy

Time

10m

Serving

2

Spirulina jelly, paired with a simple Sichuan-flavored red oil sauce, makes it tasteless and tasteless. It also becomes spicy, sweet and sour. It is a side dish at the corner of the table. It is very good to change the taste—"

Red Oil Seaweed Jelly

1. First deep-fry a crispy soybean: Soak the soybeans in water, dry the water, put cold oil into the pot, fry slowly until they are cooked through, and let cool until crispy;

2. Cut seaweed jelly into long strips and put them in a container;

3. Press the garlic into a puree, add salt and sesame oil, mix well and set aside;

4. Mashed rock sugar into crumbles;

5. Add soy sauce and vinegar, stir evenly, try to melt the rock sugar;

6. Pour the garlic paste on the jelly;

7. Then pour rock sugar soy sauce vinegar sauce;

8. Sprinkle with crispy soybeans;

9. Sprinkle with chili oil;

10. Mix well before eating.

Tips:
1. The seaweed jelly can be replaced by any other jelly or Liangpi.

2. Soybeans can be replaced with peanuts.

3. Rock sugar can also be replaced with white sugar.

4. Add some shredded cucumber, shredded green onion, etc. It tastes even better. My kids don't let them add it. They would rather eat cucumbers for nothing, not the "broken" jelly flavor.

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