Soy Sauce Seaweed Jelly

Name: Soy Sauce Seaweed Jelly
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Seaweed Jelly; Some Tempeh; Some Dried red pepper; Some pepper; Some oil; Some Carrot pickles; Some Balsamic vinegar; Some Refined salt

by Dance of wolf

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The tempeh is fried and crispy and used to make cold dishes, which can add a lot of flavor to the side dishes.
In the north, preparing cold dishes generally likes and is accustomed to using garlic paste and mature vinegar to prepare sauce, which naturally has regional characteristics.
The practice of preparing cold dishes with garlic mud is unacceptable in the north, but it may be a bit "unacceptable" in the south.
So today I use tempeh and shallot oil to make jelly, first refuse garlic. "

Ingredients

Soy Sauce Seaweed Jelly

1. The cutting tip on the package of the seaweed jelly cut the seaweed jelly.

2. Pour out the seaweed jelly.

3. Cut the jelly into thick strips.

4. Put the jelly noodles in a clean container, pour a tablespoon of balsamic vinegar and a little salt.

5. Pour a little oil in the pan, add a few pieces of tempeh and fry them until fragrant.

6. Chop the fried tempeh and sprinkle it on the jelly.

7. Cut carrots and pickles into small cubes.

8. Remove the seeds and chop the red pepper.

9. Wash and chop the shallots.

10. Heat the oil in the pot and add the peppercorns until fragrant. Remove the peppercorns and use them.

11. Add crushed red pepper and chopped shallots until fragrant.

12. Pour the oil on the jelly and mix well.

Tips:
1. The scallion oil must use scallion white to make the flavor strong.

2. After the tempeh is fried and crispy, it can be used to make cold dishes to increase the flavor of the dishes.

3. To prepare side dishes in summer, use pepper oil, which can dehumidify, relieve diarrhea, kill insects and relieve itching.

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Soy Sauce Seaweed Jelly

Ingredients

Soy Sauce Seaweed Jelly

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