Prepare delicious and attractive shredded kelp dishes
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Recipe for mixed seaweed salad: 1.1. Prepare the ingredients – wash the seaweed thoroughly. I used fresh seaweed; if it’s too salty, soak it for more than 3 hours, making sure to change the water during that time. In summer, it can be stored in the refrigerator. Peel the carrots and wash them thoroughly. If your kelp is dried, it needs to be soaked in advance until it is fully soaked and soft. 2.2 Clean the kelp and blanch it in boiling water. Cut it into thin strands, as thin as possible. Of course, if you’re not very good at cutting, just settle for it haha! After cutting, place it in a container. 3.3 Wash the carrots, rub them into thin strips whole without cutting them – keep them as long as they are – and then put them together with the kelp. 4.4 Take a clean small bowl, chop the garlic, and put it in the bowl. 5.5 Add 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, an appropriate amount of sesame oil, and 1 small tablespoon of chicken powder to a small bowl, then mix well. 6.6 Add 1 teaspoon of salt to the kelp strips. It should be noted that if the kelp is already salty, there is no need to add more salt; you can taste it with chopsticks to check the flavor. 7.7 Pour the prepared seasoning sauce over the shredded kelp and mix well before serving. 8. A plate of delicious and quick-to-prepare cold dishes is ready; it’s great as a side dish to porridge, and it’s also excellent as an appetizer with drinks! Come and give it a try!
Tips for choosing kelp when it comes to cooking skills: Fresh kelp should have a dark green color, which gives it an attractive appearance. A particularly bright green color usually indicates that the kelp has been treated by merchants using chemical agents; such kelp should be avoided as much as possible. To choose fresh kelp, first smell it to see if there is a pungent odor; if so, it has been soaked in chemical agents. Second, feel the texture of the kelp; some kelp has been pre-soaked by the sellers. Kelp that is of appropriate softness and elasticity when touched is good quality kelp. Kelp that crumbles when squeezed is spoiled; don’t buy it anymore. If it is fresh kelp that has been pickled, it usually needs to be soaked for 3 or 4 hours or more to reduce the saltiness, and the water must be changed 4 to 5 times during this process. For dried kelp, one should choose those that are dark green or dark brown in color, without any yellow edges, with thick flesh, and a wide and long shape. If it is dried kelp that has just been purchased, it needs to be laid flat on a steamer tray and steamed for 30 minutes. After that, it should be soaked for 5 hours before being consumed. If it is soaked for too long, some of the nutrients will be lost. If there’s too much to eat in one go, you can wash the kelp thoroughly and let it dry. Once it’s completely dry, put it in a bag – this makes it convenient to grab and eat as needed. To consume it again, all you need to do is soak it; there’s no need to steam it again. This method of drying kelp makes it cleaner and gives it a crisp texture; it can be used in soups, salads, or stir-fries.