Double flavored kelp

Method of double flavored kelp:

Raw materials for making double flavored kelp:

Water hairy kelp 500g, honey 100g, sugar 200g, milk 250g, cooked chicken oil 60g, cooking wine 25g, chili powder 10g, Milk Powder 50g, lemon slice 10, mustard powder 15g, vinegar 20g.

Processing steps of double flavor kelp:

1. Wash 250 grams of water hairy kelp, control dry, cut into rectangular pieces, put it into the pot, boil it soft, take it out, control dry.

2. Put the remaining 250 grams of kelp on the steamer, steam for half an hour, slice and set aside.

3. Put sugar and honey into the pot, add milk, 10 grams of cooked chicken oil and cooking wine, bring to a boil, put in the rectangular piece of kelp, simmer it over warm fire, wait for the kelp piece to attach milk slurry, leave the fire, cool in the air, and cut it into water chestnut shape.

4. Bring mustard powder to a boil with warm water, add vinegar, 50 grams of cooked chicken oil, 10 grams of red pepper powder and milk powder, mix well, put them into a pot, bring to a boil with fire, and stir well to form pepper mustard juice.

5. Steam kelp slices, mix chili mustard juice well, put it on the other side of the plate, and separate the fresh lemon slices in the middle of the plate.

Characteristics of double flavor kelp:

It is milky white and light yellow, sweet and spicy, crisp and refreshing.

Double flavored kelp

Double flavored kelp, Korean food, white and light yellow, sweet and spicy, crisp and refreshing.

Raw materials

Water hairy kelp 500g, honey 100g, sugar 200g, milk 250g, cooked chicken oil 60g, cooking wine 25g, chili powder 10g, Milk Powder 50g, lemon slice 10, mustard powder 15g, vinegar 20g

Production process

1. Wash 250 grams of kelp, control dry, cut into rectangular pieces, put into the pot to boil soft, take out, control dry 2. Put the remaining 250 grams of kelp on the steamer, steam for half an hour, slice for use 3 Put sugar and honey into the pot, add milk, 10 grams of cooked chicken oil and cooking wine, bring to a boil, put in rectangular boiled kelp slices, simmer over warm fire, wait for kelp slices with milk slurry, leave the fire, air cool, cut into water chestnut shape. 4. Mustard powder is boiled with warm water, add vinegar, 50 grams of cooked chicken oil, 10 grams of red pepper powder and milk powder, mix well and put into the pot, bring to a boil with fire. Stir well to make chili mustard juice. 5. Steam kelp slices to mix chili mustard juice. Put it on the other side of the plate. Separate the slices of fresh lemon in the middle of the plate

Longitude: 104.06573486

Latitude: 30.65946198