Seaweed Salad
by Line line 3896
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Accurate ingredients: a piece of salted kelp, a small piece of carrots, rinse off the salt particles with clean water, wash clean, soak in clean water for 4-5 hours, change the water two or three times in between.
2. Blanch the cold water in the pot for 5 minutes and remove the cold water.
3. Roll up the kelp and cut into filaments.
4. Cut a small slice of carrot into thin strips for a side dish.
5. 2 garlic cloves, minced and placed in separate places, the more half is blanched with hot oil, 1 millet is spicy, the amount of spicy oil is appropriate, and 1 teaspoon of cooked sesame seeds.
6. Add 5 or 6 peppercorns to 1 teaspoon of oil and fry until fragrant. Blanch the more garlic half with hot oil.
7. Add 1.5 spoons of white vinegar, 1 spoon of balsamic vinegar, appropriate amount of salt, 2g of sugar, and 3 drops of sesame oil to the bowl and mix well.
8. Pour the mixed juice on the carrot kelp and mix well.
9. Finished picture.
