Cold Seaweed Strips Salad

Name: Cold Seaweed Strips Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 100 g Seaweed strips (salted seaweed strips need to be rinsed to remove salt); 2 g MSG; 3 g Chicken essence; 0.5 g Salt; 5 g Soy sauce; 6 g Vinegar; 1 g Chicken powder; 20 g Chili oil (adjust amount as needed); 1 g Sugar; 2.5 g Sesame oil; 4 g Minced garlic; 2 g Sichuan pepper powder; 10 g Chopped scallions

A classic Sichuan-style cold appetizer made with blanched kelp strips tossed in a spicy, numbing (mala) dressing. A popular vegetarian dish.

20 min

Easy

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Ingredients

Seaweed strips (salted seaweed strips need to be rinsed to remove salt) 100 g

MSG 2 g

Chicken essence 3 g

Salt 0.5 g

Soy sauce 5 g

Vinegar 6 g

Chicken powder 1 g

Chili oil (adjust amount as needed) 20 g

Sugar 1 g

Sesame oil 2.5 g

Minced garlic 4 g

Sichuan pepper powder 2 g

Chopped scallions 10 g

Instructions

Prepare the seaweed strips

Rinse the seaweed strips with clean water several times to remove excess salt. Bring water to a boil in a pot, add a suitable amount of vinegar, blanch the rinsed seaweed strips in the boiling water for 1-2 minutes, then drain and let cool.

Mix and season

Combine the seasonings in a mixing bowl and stir until well blended, then add the seaweed strips and toss to coat evenly. Sprinkle with chopped scallions, plate, and serve.

Spicy version (optional)

For extra heat, add bird's eye chilies. Cut them into 1 cm segments and place them in the seasoning bowl. Heat refined soybean oil or salad oil to 160°C, pour it over the chilies, let cool, then mix into the seaweed strips. Use only a small amount of oil, and you may reduce the amount of chili oil accordingly.