Cold Tossed Kelp Shreds
Kelp: promotes diuresis; Sichuan peppercorn: helps lower blood lipids, helps lower blood pressure, supports weight loss
Story
A beloved staple of Chinese home cooking and casual dining, this refreshing cold tossed kelp shreds dish is prized for its crisp, briny, lightly numbing-spicy flavor that works as a perfect palate cleanser alongside richer, heavier meals, and is widely enjoyed for its light, nutritious profile.
Ingredients
kelp
to taste
1 stalk carrot
salt
to taste
sugar
to taste
light soy sauce
to taste
vinegar
to taste
pepper
to taste
dried red chili pepper
to taste
Sichuan peppercorn
as needed
minced scallion and ginger
as needed
chicken bouillon powder
as needed
carrot
red bell pepper
Instructions
1
Step 1
Soak the kelp and carrot to rehydrate them.
2
Step 2
Julienne the kelp and carrot.
3
Step 3
Bring a pot of water to a rolling boil, add the carrot and blanch it.
4
Step 4
Add the shredded kelp and blanch it briefly, then remove and shock in cold water.
5
Step 5
Place the Sichuan peppercorns and dried red chili peppers together, mix all other seasonings together to make a bowl sauce.
6
Step 6
Pour the prepared sauce over the shredded kelp.
7
Step 7
Then pour the dried red chili peppers and Sichuan peppercorns over the top.
8
Step 8
Heat oil in a pan until hot, then pour it over the dried red chili peppers, Sichuan peppercorns and seasonings on top.
9
Step 9
Mix it well, and it is ready to eat.
