Cold mix kelp shreds, direct seasoning is a big mistake, keep in mind the 3 tips, delicious and greasy, crisp and no fishy taste
Hello everyone, thanks for reading the article I shared, what I want to say to you is: "Cold mix kelp shreds, direct seasoning is a big mistake, keep in mind the 3 tips, soft and crisp, delicious without fishy taste!""
What's the best appetizer for people who love to drink? In addition to fried peanut rice and beef sauce, many people also love to eat cold mixed kelp shreds, which are crisp and chewy, and are most suitable for drinking. In the New Year, big fish and big meat eat a lot, eat some kelp silk to degrease, scratch the stomach oil, so I often make a plate of cold mixed kelp silk for my family to eat.
The method of cold mixing kelp silk is simple, many people are directly adding spices to cold mixing, the result is not delicious, salty and fishy.
Kelp is a seafood product, contains a lot of salt, and has a fishy smell, which cannot be directly cold mixed. Below I would like to share with you the chef's skills in making cold mixed kelp silk, and I like to eat it quickly and collect it.
There are 2 kinds of kelp silk, one is ready-made kelp silk, usually green, and the other is cut out of a whole piece of kelp and is brownish. It is recommended that you buy brown kelp, green is generally freshwater kelp, the nutritional value is low. Kelp is mostly dried products, and it is soaked in water before eating, but it will still have a fishy smell when directly seasoned.
Chef Uncle said that after the kelp is soaked, no matter which method, it needs to do 1 more step, that is, cooking.
When boiling kelp, add more spices, kelp is soft and tendony, there is no fishy taste, delicious and greasy, this seasoning is vinegar. Vinegar softens kelp and removes the fishy smell of the sea by doing the following:
Soak the dried kelp in water for 3 hours, rinse with water and drain. Cut the kelp into thin strips, add the appropriate amount of water to the pot, bring to a boil on high heat, add the kelp shreds, add a spoonful of vinegar and cook for 10 minutes. Drain the water, add your favorite spices and mix well, refreshing and appetizing, whether it is a meal or a wine.
The following is to share with you the specific steps of cold mix kelp silk, pay attention to 2 details, to ensure that it is as delicious as in the restaurant.
【Chilled kelp silk】
Prepare dried kelp, chives, coriander, millet pepper, white sesame seeds, salt, soy sauce, balsamic vinegar, sesame oil, chili oil, sugar.
【Directions】
1, dry kelp into the water soaked for 2 hours, the water to not cross the kelp, or with a plate pressed, this is a very important detail, otherwise some places bubble hair, some places are still hard, the taste is inconsistent.
2: After the kelp is soaked, rinse and rinse, drain and cut into kelp strips.
3: Bring water to a boil in a pot, add kelp shreds, add an appropriate amount of balsamic vinegar, cover and cook for 10 minutes, after the kelp becomes soft, fish out, put into cold water and soak for 5 minutes. Too cold water can make the kelp taste more crisp, and this detail is also crucial.
4, prepare green onions, minced garlic, millet pepper rings, all put into the bowl, burn some hot oil poured in, stimulate the aroma after adding an appropriate amount of salt, soy sauce, balsamic vinegar, sugar sesame oil mix well, like to eat spicy put some chili oil, stir well.
5: Put the kelp shreds into the dish, pour the sauce into a small bowl, mix well with chopsticks, sprinkle with chopped coriander, cooked white sesame seeds, marinate for 10 minutes, and you can eat.
It is simple to mix kelp shreds cold, but if you want to eat well, you must do these 3 points.
1, kelp not only contains sea salt, but also contains a lot of sea sand, if not cleaned, will eat a mouthful of sand. Therefore, after soaking the kelp in water, it should be scrubbed by hand.
2: Boil the kelp shreds, add an extra spoonful of vinegar, the kelp is softer and has no fishy taste.
3. After the kelp is cooked, it is immediately soaked in cold water, which can prevent the kelp from sticking and the taste is more crisp.
Was this article useful to you? If you think it is useful, please give me likes, comments, forwards, and attention, so that more people can learn the skills, and next time I will continue to share useful food knowledge with the family.