Shredded Kelp with Chili Sauce
1.
Remove the stems and seeds of the green and red peppers, cut into thin filaments, soak in clean water, soak for 10 minutes, and then bend naturally. Use a garlic press to make garlic paste
2.
Remove the stems and seeds of the green and red peppers, cut into thin filaments, soak in clean water, soak for 10 minutes, and then bend it naturally (if the green and red peppers are thicker, you can use a knife to remove the meat slices in the peppers to an appropriate amount. Then cut the shreds, soaking makes it easier to bend). Use a garlic press to make garlic paste
3.
Wash the surface of kelp (you don't need to thoroughly wash the surface mucus), and cut into fine threads.
4.
Wash the surface of kelp (there is no need to thoroughly wash the surface mucus, a lot of nutrients will be lost if you wash it too much), and cut into thin filaments.
5.
Pour clean water into the pot and boil it over high heat. Add the shredded kelp, blanch for 2 minutes and immerse it in cold water. Remove and drain after cooling.
6.
Put shredded kelp, shredded green and red pepper, and minced garlic in a bowl, add salt, sugar, vinegar, and soy sauce and stir well.
Tips:
If you use dried kelp (the dried kelp has a layer of hoarfrost on the surface, it is a substance called mannitol formed by the weathering of plant alkaloids, which is not only harmless, but also has the effect of detoxification and swelling. Don't mistake that layer of white Frost is the precipitation of salt, or the phenomenon of moldy deterioration), the surface of the kelp should be rinsed, then steamed in a steamer for 30 minutes, and then soaked in clean water overnight before cooking it tastes crisp. Do not soak the kelp directly, otherwise the taste will have a firm feel regardless of whether it is stewed or stir-fried.
