Fresh kelp is on the market, but many people don't know how to deal with it, so I'll teach you a trick today

How kelp is pre-processed

Although kelp is good, many people do not know how to handle kelp, especially fresh kelp. If it is not handled well, the kelp will be very hard and not tasty. Some people will cook the kombu first and then cut it, this method is wrong, and the kombu will produce a lot of mucus after cooking, which is very slippery and difficult to cut. The correct way is to rinse the kombu first and then steam the whole sheet in a pot. The steamed kombu has no mucus, it is easy to cut, and it is soft and glutinous, and the taste is very good. Steamed kelp can be cut into different shapes and frozen in the refrigerator. After taking it out and thawing it when eating, you can continue to cook it the way you like.

Pickled pepper kelp buckle

Next, I will share a side dish made with kelp that I like very much, which is simple and spicy and sour.

Ingredients: kelp, millet spicy, garlic, ginger

Seasoning: pickled pepper juice, sugar, aged vinegar, light soy sauce, salt

Directions:

Step 1:

Roll up the steamed kelp, cut it into wide strips, and tie it in a knot to make a kelp buckle. It's also okay to cut it into slices, and it's better to clip the kelp buckle.

Step 2:

Cut 3 spicy millet into rings, 5 cloves of garlic into slices, and ginger into two or three slices.

Step 3:

Put the kelp in a large bowl, add millet spicy, garlic slices, ginger slices, add a little pickled pepper juice, a spoonful of sugar, a spoonful of light soy sauce, two spoons of aged vinegar, and a pinch of salt.

Step 4:

Stir all the ingredients well, soak for a while to add more flavor and taste.

Tips:

1. Choose a whole piece of fresh kelp, which is brown in color and thicker.

2. When processing fresh kelp, it must be steamed first, not boiled.

3. Aged vinegar must be used to make this dish, so that it will have this unique taste, and it cannot be replaced by other vinegars.