Name: Spiced Seaweed Shreds
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Kelp (dried); 2 cloves garlic; 2 pcs Dried chili; 6 capsules pepper; 1 parsley; 2 tablespoons olive oil; 1 tsp salt; 1 tablespoon Soy sauce; 1 tablespoon Balsamic vinegar; Some sesame oil

Spiced Seaweed Shreds

by Silence into a poem

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Kelp is a high-quality and inexpensive seafood with high nutritional value. It has the effects of softening and relieving lumps, eliminating phlegm and relieving asthma, diuresis, blood lipid and blood pressure.

Evergrande canola olive oil uses the first-grade canola seed from the Hulunbuir grassland, one of the world's three major ecological grasslands, and the Mediterranean extra-grade olive oil from the fresh fruit. Good raw materials make excellent oil. The oil body is golden and clear, clarified and free of impurities; the golden ratio is reconciled, the nutrition is balanced, and the taste is mellow; it is rich in low erucic acid and high unsaturated fatty acids, and the rich nutrients make the taste healthier.

The perfect encounter between kelp and Hengda canola oil, what kind of tongue will be delicious? follow me!

Spiced Seaweed Shreds

1. Evergrande canola olive oil, the oil body is golden and clear, transparent and gratifying

2. Nutrition

3. This is dried kelp shreds bought in the market. According to the stall owner, this is cooked. As long as it is soaked, it can be mixed and eaten directly. However, I am not very sure about its sanitary condition, so I blanch it. Mix it later; take an appropriate amount of dried kelp shreds, put it in a container, add water to soak until it is fresh and soft, and change the water several times during the period

4. After soaking the kelp shreds, use kitchen scissors to cut the long kelp shreds into small sections; do not wash the coriander and cut into small sections, and mince the garlic

5. Boil the water in the pot, add the shredded kelp and cook for two minutes, then remove it, rinse with pure water, and drain.

6. Take another pot, pour Hengda canola seed olive oil, add a few peppers and dried chilies, heat on a low heat until the aroma is released, turn off the heat and let cool

7. Put together shredded kelp, coriander, minced garlic, light soy sauce, balsamic vinegar, salt, a little sesame oil, and 6 fried pepper and chili oil, mix well and serve.