Vinegar-soaked kelp detailed ratio method
Main ingredients: 500 grams of fresh kelp.
sauce: 150 grams of aged vinegar, 100 grams of light soy sauce, 100 grams of pure water, 40 grams of oyster sauce, and 40 grams of sugar.
Ingredients: 50 grams of ginger slices, 50 grams of garlic slices, 35 grams of green and 35 grams of red and hang pepper slices.
Detailed method:
1. Try to choose parts with thicker roots of fresh kelp, which tastes better. You can also use dry kelp without fresh kelp.
2. If it is fresh kelp, clean the kelp, cut it into diamond-shaped pieces and set aside.
If it is dry kelp, clean it first, put it in a steamer and steam it over high heat and steam it for 10 minutes. Take out the water and water for half a day and then cook for 10 minutes, set aside.
3. Add appropriate amount of water to the pot, add the cut fresh kelp after boiling, boil again and blanch for 1 minute, remove and cool with cold water, control the water and set aside.
4. Add 150 grams of aged vinegar, 100 grams of light soy sauce, 100 grams of pure water, 40 grams of oyster sauce, and 40 grams of sugar to the container and then add ingredients: 50 grams of ginger slices, 50 grams of garlic slices, 35 grams of green and hang pepper sections, and finally add the processed kelp, stir evenly, seal with plastic wrap, put it in the refrigerator for 3 hours before refrigeration.
