Red oil seaweed jelly

Red oil seaweed jelly

Introduction:

"Spirulina cold powder, with a simple Sichuan style red sauce, is tasteless, spicy, sour and sweet. As a side dish in the corner of the dining table, it's very good to change the taste."

Production steps:

Step 1: fry a crisp soybeans first: soak the soybeans with water, then dry the water, cool the oil into the pot, fry them slowly until they are ripe, and cool them in the air until they are crisp;

Step 2: cut the seaweed jelly into strips and put it into the container;

Step 3: press garlic into mud, add salt and sesame oil, mix well and set aside;

Step 4: mash the rock sugar to pieces;

Step 5: add soy sauce and vinegar, stir evenly, try to make rock sugar dissolve;

Step 6: pour the mashed garlic juice on the jelly first;

Step 7: pour rock sugar, soy sauce and vinegar;

Step 8: Sprinkle with crisp soybeans;

Step 9: pour in chili oil;

Step 10: mix well before eating.

Materials required:

Spirulina jelly: 300g

Soybeans: 50g

Garlic: 5 petals

Soy sauce: 2 tablespoons

Vinegar: 2 tablespoons

Rock sugar: 1 tablespoon

Sesame oil: 1 teaspoon

Salt: 1 / 4 teaspoon

Chili oil: 1 tablespoon

Peanut oil: 1 tablespoon

Note: 1. Seaweed jelly can be replaced by any other jelly or jelly. 2. Soybeans can be replaced with peanuts. 3. Rock sugar can also be replaced by white sugar. 4. Plus some cucumber silk, chive silk and so on, it's better to eat. My children don't want to add it. They prefer to eat cucumbers for nothing, and don't "spoil" the taste of cold powder.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy