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The practice of cold kelp knot

1. Ingredients: 500g kelp, 6 cloves of garlic, 10g sugar, a little salt, a little vinegar, a little chicken essence, a little sesame oil, 1 spoon of cooking wine, 1 piece of coriander, 1 spoon of light soy sauce. Wash the kelp and cut it into long strips and tie knots. Boil water in the pot, add cooking wine and scald hot water with kelp for 2 minutes. Remove the dry water and let it cool. Garlic cloves are chopped and chopped, some of them are fragrant, and some of them are reserved. Cut coriander into pieces and set aside.

2. 250g kelp, excipients, right amount of garlic, right amount of red pepper, right amount of ingredients, right amount of salt, right amount of oil, right amount of vinegar, right amount of light soy sauce. Wash the kelp and drain. Add the right amount of water to the boil and add a few drops of vinegar to the pot. Pour in kelp and cook for about 6 minutes. After cooking, remove, drain, pour into a large bowl to cool. Sprinkle with minced garlic and chili peppers.

3. Method: wash the sesame seeds, stir-fry them in a dry pan or bake them in an oven, then serve and cool. After the kelp knot is boiled with water, remove and drain. Add seasoning and kelp and cook until the juice is dry and sprinkle with sesame seeds.

4. Prepare the food. Clean shredded kelp, cut into strips and cut into knots, cut into millet spicy and garlic. Add cold water to the pot and boil the dried kelp. The cooked kelp is overcooled. Squeeze out the water. Add salt, light soy sauce, monosodium glutamate and rice vinegar. Out of the pan, pour in a small amount of oil, stir the spicy millet and mashed garlic. Pour the stir-fried oil into the kelp bowl. Stir and you can eat.

5. Cold kelp knot: wash the kelp knot and boil it in boiling water for 10 to 15 minutes to ensure that the kelp is ripe. After cooking, remove, chop chili, spring onions and garlic and stir-fry. Prepare sauces: add light soy sauce, vinegar (recommended to use aged vinegar, which tastes softer) and sesame oil, and mix these seasonings with cooked kelp knots.

6. cold kelp knot: wash the kelp knot and cook it in a pot for a few minutes, pour in one tablespoon of garlic, one tablespoon of sugar in soy sauce, two tablespoons of red oil and vinegar, and then stir. A simple and refreshing kelp knot is ready. You might as well make a cold kelp knot in hot summer.

Cold kelp knot (appetizer cold kelp knot)

Get the food ready. Clean shredded kelp, cut into strips and cut into knots, cut into millet spicy and garlic. Add cold water to the pot and boil the dried kelp. The cooked kelp is overcooled. Squeeze out the water. Add salt, light soy sauce, monosodium glutamate and rice vinegar. Out of the pan, pour in a small amount of oil, stir the spicy millet and mashed garlic. Pour the stir-fried oil into the kelp bowl. Stir and you can eat.

Clean the kelp knot and remove impurities. Soak the prepared kelp knots in clean water for about 30 minutes to remove excess salt and maintain its brittleness. Prepare a pot of water, boil it and add a tablespoon of salt (optional for flavor enhancement). Boil kelp knots in boiling water. The cooking time depends on the thickness of kelp knots and your taste preference, usually about 3-5 minutes.

Choose kelp silk with good quality in the sales market. If the population is small, try to avoid soaking a little bit, usually one or two pieces on it. Soak the shredded kelp in water for 24 hours and press it with a large dish (to prevent it from coming out of the water and soaking unevenly).

Boil kelp knot: add enough water to the pot, add bubbly kelp knot after boiling, add appropriate amount of salt, boil over high heat and turn to medium heat for 3-5 minutes, until kelp knot becomes softer and waxy. After cooking, remove, cool with cold water and drain. Prepare seasoning: in a small bowl, add the right amount of salt, sugar, soy sauce and vinegar and stir well to make the sauce.

Hot and sour kelp knot kelp knot is a processing form of kelp, its taste is more compact. After soaking the kelp knot in clear water, blanch it with boiling water, and then wash it with cold water. Prepare some mashed garlic, minced ginger, chili oil, pepper oil, vinegar, salt and sugar, mix these seasonings well, pour into kelp knots and mix well, then sprinkle with chopped onions and coriander. The key to this dish is the aroma of sesame seeds.

Seasoning: remove the scald algae from James and drain. According to your taste, add the right amount of seasoning and mix well. It can be simple soy sauce and sesame oil, sweet and sour vinegar and sugar, or spicy minced garlic and chili. Cold salad: put the seasoned algae in the refrigerator for a period of time to fully absorb the flavor of the seasoning. Chlorophyllum salad is a refreshing appetizer suitable for summer consumption.

What are the practices of kelp knots?

1. Cold kelp knot: wash the kelp knot and boil it in boiling water for 10 to 15 minutes to ensure that the kelp is ripe. After cooking, remove, chop chili, spring onions and garlic and stir-fry. Prepare sauces: add light soy sauce, vinegar (recommended to use aged vinegar, which tastes softer) and sesame oil, and mix these seasonings with cooked kelp knots.

2. 250g kelp knot, 15g oil, 5g soy sauce, 8g cooking wine, 2g monosodium glutamate and 1 clove of garlic. If you soak the kelp knot, you must soak it for a long time. This kelp knot is salty. Open fire and fry the pan with the right amount of oil, salt and garlic. Pour into the kelp knot and stir-fry over high fire. Season with cooking wine. Add the right amount of boiling water. Cover the pot and cook for one minute. Fried kelp knot kelp knot 400g3 people, salt, monosodium glutamate, garlic, blend oil, persimmon.

3. Kelp knot can be washed after soaking in water mixed with a little vinegar for 20 minutes to remove the fishy smell. Wash dried red dates and soak in warm water for 20 minutes. Boil the dried lotus seeds in a boiling water pan for 15 minutes, remove and drain.

Practice 1: wax gourd shrimp kelp buckle warm pot preparation materials: wax gourd, bubble kelp buckle, fresh shrimp, tofu and so on. Step: pan-fry shrimp head while adding ginger slices, cooking wine, stew ingredients, and finally add salt seasoning. Practice 2: prepare kelp root in vinegar: kelp root, aged vinegar, fresh soy sauce, sugar and so on. Step: the kelp root is boiled and cut into pieces, add seasoning and soak for more than two hours.

5. the practice of kelp knots: soak dried kelp knots in clean water until softened and cut into segments of appropriate size. Put the kelp knot into the pot, add the right amount of water, bring to a boil, turn to low heat and cook for about 30 minutes, until the kelp knot becomes soft, remove and drain. Chopped onion, ginger and garlic, put into a bowl, add appropriate amount of salt, chicken essence, cooking wine, soy sauce, sesame oil, white pepper, stir well to form marinade.

The common practice of cold kelp knot

1. Ingredients: 500g kelp, 6 cloves of garlic, 10g sugar, a little salt, a little vinegar, a little chicken essence, a little sesame oil, 1 spoon of cooking wine, 1 piece of coriander, 1 spoon of light soy sauce. Wash the kelp and cut it into long strips and tie knots. Boil water in the pot, add cooking wine and scald hot water with kelp for 2 minutes. Remove the dry water and let it cool. Garlic cloves are chopped and chopped, some of them are fragrant, and some of them are reserved. Cut coriander into pieces and set aside.

2. 250g kelp, excipients, right amount of garlic, right amount of red pepper, right amount of ingredients, right amount of salt, right amount of oil, right amount of vinegar, right amount of light soy sauce. Wash the kelp and drain. Add the right amount of water to the boil and add a few drops of vinegar to the pot. Pour in kelp and cook for about 6 minutes. After cooking, remove, drain, pour into a large bowl to cool. Sprinkle with minced garlic and chili peppers.

3. Wash the sesame seeds, stir-fry them in a dry pan or bake them in an oven, then serve and cool. After the kelp knot is boiled with water, remove and drain. Add seasoning and kelp and cook until the juice is dry and sprinkle with sesame seeds.

4. Prepare the food. Clean shredded kelp, cut into strips and cut into knots, cut into millet spicy and garlic. Add cold water to the pot and boil the dried kelp. The cooked kelp is overcooled. Squeeze out the water. Add salt, light soy sauce, monosodium glutamate and rice vinegar. Out of the pan, pour in a small amount of oil, stir the spicy millet and mashed garlic. Pour the stir-fried oil into the kelp bowl. Stir and you can eat.

5. Preparation materials: first of all, you need to prepare an appropriate amount of dry kelp knots. Generally, kelp knots sold on the market are processed and can be eaten directly. In addition, you need to prepare some seasonings, such as garlic, chili, coriander, sesame, soy sauce, vinegar, sugar, salt and sesame oil. Soak kelp knot: put dry kelp knot into a large bowl, add enough water, soak for about 30 minutes to 1 hour, let kelp knot fully absorb water and expand.

How do you cook kelp knots?

1. Fried bean skin with kelp: rinse kelp with clean water, boil in a pot for 30 seconds, remove and drain. Prepare the bean skin and cut it into shreds. Chopped spring onions and shredded red peppers. A pan with chopped onions. Stir-fry chopped onions and stir-fry quickly after pouring into shredded kelp. Then pour in the shredded bean skins. Then pour in the shredded red pepper. Add light soy sauce and stir well before coming out of the pan and serve.

2. Ingredients: 400g kelp knot, right amount of salt, right amount of monosodium glutamate, right amount of garlic, right amount of blending oil, right amount of persimmon pepper. The kelp knot is soaked in water and washed with water several times during the period. Heat the oil in the pan and add garlic and chili until fragrant. Then pour the kelp into it. Stir-fry for a few times, then add red pepper and stir-fry. Add seasoning salt and monosodium glutamate. Later, add a little vinegar and stir well and you can get out of the pan.

3. Kelp used to make braised kelp meat is very delicious. We need to blanch the processed braised meat and kelp knot in the pot first, then stir-fry the pork belly in the pot, then add water and various seasonings to the pot and stew it. Finally, pour the kelp into the pot and simmer for a while and add salt to the juice.

4, first of all, buy fresh kelp, choose bright color, elastic texture, to avoid damage or decay. Soak kelp in clean water for 20 minutes to make it soft and easy to tie a knot. When cleaning, it is necessary to thoroughly remove impurities and sand particles from the surface, and then cut along the texture to facilitate knotting. Knotting is the key, twisting the ends of the shredded kelp together as closely as possible until the whole kelp is spiraled.