How to make cold hot and sour kelp silk, which is hot and sour and refreshing and addictive?

How to make cold hot and sour kelp silk, which is hot and sour and refreshing and addictive? Kelp is an algae plant in the sea, also called kelp. Kelp is a kind of edible brown algae with rich nutrition. Kelp is low in calories, moderate in protein and rich in mineral components. Kelp will have the reputation of "longevity vegetable", "aquatic vegetable" and "iodine champion" and is a pure natural seafood product.

Cold seaweed is a home-cooked dish that many people like to eat. Crispy and appetizing. Some people cook this dish at home, and the kelp silk they make has no burnt taste, and the taste is not as good as that of restaurants. How to mix kelp with cold dishes to make it crisp? Do this step every day, teach you how to adjust the sauce, and make a spicy and delicious cold salad with kelp silk, which can strengthen the spleen and stimulate the appetite. Just match the dish with appetizers. You also learned to make it for your family. Let's share the practice:

Materials for spicy kelp mixed with cold dishes: appropriate amount of dried kelp, 2 millet peppers, Chili oil 1 tablespoon, sesame oil 1 tablespoon, 3 cloves of garlic, rice vinegar 1 tablespoon, half a teaspoon of white sugar, half a teaspoon of monosodium glutamate, soy sauce 1 tablespoon, and appropriate amount of white sesame seeds.

The first step is to use dried kelp, which needs to be soaked in advance. Soak dried kelp in cold water for 2-3 hours, and soak dried kelp until soft. Kelp cannot be soaked for a long time. Soak kelp in water before taking, but the time should not be too long. Generally speaking, soaking for more than 6 hours is enough. If the soaking time is too long, the nutrients in kelp will dissolve water and the nutrients will decrease.

Step 2, cut the millet pepper into sections with an oblique knife, and break the garlic and cut it into powder. Add water to the pot and bring to a boil. Add the soaked kelp, then boil for 2-3min, and then boil the kelp. Pick up the kelp silk, immediately put it in cold water for cooling, pick up and drain the water, and cut the longer kelp silk into development sections. Put it in a container for later use. Put pepper oil, sesame oil, rice vinegar, soy sauce, salt, sugar and monosodium glutamate into a bowl, stir and adjust to cold sauce.

Step 3: Pour the stir-fried cold sauce into a bowl filled with kelp, stir it evenly with chopsticks, put it on a plate, sprinkle with millet pepper and white sesame seeds, and mix a plate of spicy and refreshing kelp cold dishes.

Tip: Kelp is not suitable for long-term soaking. Generally speaking, it is enough to soak until it is steamed soft. If the soaking time is too long, the nutrients in kelp will dissolve water and the nutrients will decrease. Don't mix kelp immediately after soaking in water, put it in cold water to cool it down quickly, so that kelp tastes crisp. If you like coriander, you can put some.