#打卡美好生活第2期 #
Hello everyone! I am the old Fang Xiaoyu Gourmet Kitchen, and today I will update the food recipes for everyone! He likes the natural and simple taste, records the daily life of food with words, pictures and videos, and shares the beauty of life; the pictures and videos are original.
Love to eat cold mix kelp must be collected, learn these two tricks, tasteless kelp become salty and crispy and delicious! Purple swallow's cold mixed kelp must have been eaten by many people, sour, spicy and salty with a hint of sweetness, very delicious and under the rice, even many children who can not eat spicy are also very fond of eating it. Like my second brother's little grandson is like this, usually not spicy at all, but Ziyan's cold mixed kelp is fond of it, and every three to five always pesters his grandfather to buy him to eat; and triumphantly said to me: Little aunt, I use boiling water to shabu is not spicy; haha, it can be seen that it is true love. In fact, our family also loves to eat, thinking of a bag of kelp just issued by the children in the Mid-Autumn Festival at home, is worried about how to eat well? Garlic, spicy oil and so on are also often prepared at home, in addition, these two days also just received a bottle of spicy Sichuan sauce; otherwise, let's also get it, to see if it is delicious?
Kelp, one of the seaweed plants we often eat, is named because it grows in seawater and is flexible and band-like. It is a vegetable with high nutritional value, especially iodine is very rich, which has a good therapeutic effect on human health; kelp contains a large number of unsaturated fatty acids and food fiber, which can remove cholesterol attached to the blood vessel wall, smooth the stomach and intestines, promote the excretion of cholesterol, which is very beneficial to reducing blood pressure. In addition, kelp is also one of the high potassium ingredients, the potassium content of kelp per 100g is as high as 246mg; although it is autumn, the weather is still very hot, the temperature has been more than 30 degrees, and it is easy to lack potassium when sweating in the heat, so it is very helpful to eat more kelp for the body; at the same time, kelp also has certain medicinal value.
We know that kelp is divided into dried kelp, salted kelp and instant kelp, etc., dried kelp is small and easy to store and easy to eat, so it is also a common ingredient in my home. We usually cook, kelp is mostly an accessory, take a piece of bubbles before eating, stir-fry and cook soup, that is, delicious and nutritious. And cold mix kelp is different, it is a small dish with kelp as the main ingredient; people who have eaten kelp know that kelp belongs to seafood, if not handled well, not only has a fishy taste, but also has a lot of mucus, which will naturally affect the taste; there are many salts on the surface of kelp, which need to be soaked and cleaned before eating; after a long period of soaking, kelp has no taste; as the main ingredient, if the bottom taste is insufficient, it is not so delicious; so, in order to make the kelp more delicious and crisp, you can add two more steps, no fishy taste, no mucus, crisp and refreshing , sour and spicy appetizers and rice; this is my exclusive little trick yo; look: this big bowl on the table, no effort three times five divided by two will all be swept away; not bragging, we made cold mixed kelp, not worse than the purple swallow sold, into the taste and delicious.
Do cold mix kelp silk, remember to mix directly, add two more steps, no fishy taste, no mucus, crisp and refreshing, the following will share with you about the specific production method, even if the kitchen xiaobai can easily get it, like the small partner may wish to do it together for the family, learned to never have to buy and eat ~ ~ ~ ~
【Cold mix kelp】
The ingredients to be used are: 3 pieces of kelp, 1 teaspoon of cooking oil, 2 cloves of garlic, 4 chives, a little chicken essence, 1 teaspoon of salt, 1 tbsp of flour, 1 tbsp of balsamic vinegar, 1 tbsp of white sesame seeds, and 1 tbsp of Ma Kagawa sauce
Preparation method and steps:
1, prepare dry ingredients, here I use dried kelp, friends who like to save trouble can also buy fresh salted kelp shreds in the market, the taste is the same delicious;
2, take three pieces of dried kelp, soak in water in advance; if you want to soak the hair for a short time, you can use warm water, add a spoonful of white vinegar inside, about 1 hour can be soaked. After soaking soft, wash the front and back sides of each kelp with water, wash off the surface sand and attachments, so that you will not have teeth when eating; then put it on the board and cut it into kelp silk with a knife;
3, wash and cut the kelp silk, do not cook directly under the pot, the correct way is: put the kelp shredded in the wash basin, first grasp with salt, and then use flour to rub several times, using salt and flour adsorption, the mucus on the surface of the kelp is removed, so that it is not only more refreshing to eat, but also has no fishy taste;
4, and then wash several times with water until the water is clear; washed kelp, touch the surface smooth and non-stick hands;
5, boiling water in the pot, after the water is boiled, put in the kelp shreds, blanch for about 2 minutes; see: after the salt and flour grasping and cleaning, after boiling the water there is no mucus, kelp silk one by one very refreshing, is there any? After cooking, fish out, drain the water naturally to cool; tips: cooked kelp silk do not go over the cold water, then the kelp silk will become hard, a hard chewing effort not to say, but also affect the taste;
6, while drying the kelp shreds, come to prepare the cold sauce: wash the chives and garlic, cut into finely minced; take a small bowl: put the minced garlic and white sesame seeds into the bowl, and then burn a little hot oil on it to stimulate the aroma;
7, then pour in the appropriate amount of spicy Sichuan perfume, balsamic vinegar, mix well; spicy Sichuan sauce, is a compound type of red oil seasoning, there are hemp, spicy, fresh, fragrant, salty, sweet a variety of flavors, according to the degree of personal can eat spicy to put, want to eat refreshing can not pour; no spicy Sichuan sauce is okay, can be replaced with soy sauce, balsamic vinegar, sugar, chili oil or sesame oil; the taste is the same; the most important minced garlic, sugar and balsamic vinegar can not be less;
8, then put in a little chicken essence and 2 tablespoons of cold boiled water, mix evenly; do not like chicken essence can be ignored; the amount of seasoning according to their usual taste to add on the line;
9, put the chilled kelp shreds into the bowl, pour the spicy cold sauce on it; not in a hurry to eat, mix well and marinate for half an hour and then eat it will be more flavorful, and the longer the soaking time, the more flavorful.
Sprinkle the chopped chives with Titian before eating, so that a home-cooked version of cold mixed kelp is ready. The cold mixed kelp that comes out of this way is spicy and fragrant, crisp and refreshing and appetizing, the brown kelp shreds with red sesame seeds, minced garlic and tender green chives are very beautiful and attractive, the plant fiber of kelp can help clean the intestines and detoxify, as well as make the stomach comfortable, and it is also a good scraping oil slimming meal. With these 2 tips, even if it is a kitchen white, as long as you follow the above method, I believe you can do it successfully at once. Nutritious and delicious and simple method, all share it with everyone, like it quickly try it!
【Tips】:
1, dry kelp, need to be soaked in water in advance, and then wash off the surface of the salt and adhesions with clean water.
2, washed kelp surface has a lot of mucus, first with table salt to grasp a scratch, and then wash with flour, the use of salt and flour adsorption, can effectively remove the surface mucus.
3, to make cold mixed kelp, you need to blanch the washed kelp with boiling water, cook it and then add soy sauce, balsamic vinegar, sugar, chili oil or sesame oil according to your own taste.
That's the end of today's sharing. I am the old Fang Xiaoyu Gourmet Kitchen, the original author of the field of gastronomy, thank you for reading, if you like my articles & videos, remember to like, collect, share to more friends. If you have good suggestions and comments, welcome to leave me a message in the comment area below the article & video, and will reply to you in time after seeing it. I will continue to share new articles & videos to everyone, there are kuaishou breakfast, home cooking, Chinese pasta and home baking, you are very welcome to watch. Thank you again for your interest and support!