Red vegetable moss in cold sauce

Red vegetable moss in cold sauce

Introduction:

"Sincerity's small kitchen (Sichuan cuisine) - cold red vegetable moss, which is spicy and delicious, is a good food to accompany."

Production steps:

Step 1: fresh red seaweed.

Step 2: wash and break.

Step 3: bring the water to a boil.

Step 4: put a little oil in the pot and put in the water to wash and break the red vegetable moss (one minute at most). I eat it raw at home, so the time is a little shorter.

Step 5: take up the cooling water for standby.

Step 6: put the cooled red vegetable moss into a bowl and prepare to put seasoning.

Step 7: add some salt, a little sugar, crushed garlic (do not add water after crushing garlic), monosodium glutamate, soy sauce and vinegar, then add pepper oil, sesame oil, olive oil and red oil (more red oil is OK).

Step 8: put the seasoning together, then mix well and put it on a plate.

Materials required:

Red seaweed: moderate

Garlic: right amount

Oil: a little

Zanthoxylum oil: right amount

Sesame oil: right amount

Olive oil: right amount

Red oil: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Vinegar: a little

Note: Laver bolt is rich in nutrients, including calcium, phosphorus, iron, carotene, ascorbic acid and other ingredients, and a variety of vitamins are higher than Chinese cabbage and Chinese cabbage. And the color is gorgeous, the texture is crisp and tender, it is the best food.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour