No wonder the hotel cold mix kelp silk is so delicious, the method knows how to tell you, crisp and tender and appetizing. As we all know, regular consumption of some alkaline ingredients, is very beneficial to our health, kelp has always been known as "vegetables of the sea", "iodine champions", "longevity dish" reputation, kelp can be both soup and can be cold mixed, and now it is summer, is the best time to eat cold mixed vegetables, summer weather hot body is easy to sweat, often eat some kelp can also supplement potassium. Today to share with you a classic cold dish, cold mix kelp silk method, many people the first step is wrong, master the good practice know-how to make the kelp silk is crisp and tender, delicious and into the taste, their own intentions at home to do more than the restaurant sold are delicious, the method is super simple.
Ingredients to prepare:
Dried kelp, coriander, white onion, red pepper, minced garlic, peppercorns, salt, monosodium glutamate, sugar, soy sauce, aged vinegar, sesame oil
Here's how:
1. Just buy some dried kelp from the market, today use this dry seaweed to do cold mix kelp silk, this dry kelp first do not wash, first shake the above sediment clean, add water in the pot, boil the water directly put the dried kelp into the steamer steaming, steam for about 10 minutes, steam well after turning off the heat, so as to better maintain the nutrition inside the kelp.
2. After taking the kelp out, wash it several times with water, at this time the kelp is still a little hard, put the kelp in the basin, pour water into the basin, soak the kelp for about half an hour, and then roll up the kelp, and then use the knife to cut all the filaments, and put the cut kelp wire into the basin for later.
3. Next cut some of the needed side dishes, wash a handful of coriander, cut into sections for later, and then cut two small pieces of green onions, as long as the white part of the green onion can be, the core of the green onion inside is left for other uses, and then cut all the green onions into fine strips for later; wash a red pepper, cut the pepper into strips for later, wash a few garlic, flatten with a knife, cut into minced garlic for later use, do not like the onion and garlic can also not be added.
4. Boil water in the pot, directly pour the cut kelp silk into the pot and blanch the water, so as to better remove the fishy smell of kelp, cook for two minutes, turn off the heat, and fish the kelp silk control water into the cool water basin to cool it.
5. Then put the drained kelp shreds into the pot to prepare for seasoning, add coriander, shredded shallots and minced garlic, pour a small amount of oil into the pot, add some peppercorns when the oil is slightly hot, fry out the hemp flavor and aroma of the peppercorns with low heat, fry out the aroma, fish out the peppercorns and turn off the heat, and then put in the dried chili pepper shreds soaked in water in advance, after a few seconds of heat, directly pour on the minced garlic in the pot, then add salt to taste, add a small spoon of MSG and a small spoon of white sugar, add a little soy sauce, and then add a little more aged vinegar, Finally, add a few drops of sesame oil and stir well with chopsticks, stir well and then plate and eat.
6. We today this cold mix kelp silk is ready, so that the mixed kelp silk crisp and tender, special into the taste is delicious, and eat without a little fishy taste, the method is simple, nutritious, is a very good refreshing cold mix dish, like friends at home to try.
A few more words:
Before boiling the kelp silk, you can handle the length of the kelp silk according to your own needs. The length of time blanched determines the taste, like the crisp blanch for about 2-3 minutes, like soft need to extend the time of blanching, however, the crisp taste is more delicious.