Pickled pepper and kelp shreds

Overview

Kelp is known as the marine Cordyceps sinensis. My hometown, Rongcheng City, is rich in kelp, and kelp is famous for its large algal body, thick leaves, and high nutritional content. The annual output accounts for more than 50% of the country's total, and it is the iconic product of cultivated kelp in my country. Various seaweeds such as kelp, wakame, seaweed, and seaweed should be said to be very important foods on the dining table of every household in our seaside town. They are alkaline foods, so eating more of them is good for your health. The shredded pickled pepper and kelp made this time is actually better to add garlic and other seasonings to make it taste better. However, it is best to add garlic freshly made and eaten. It will change the taste after being left for a long time, and it is not suitable for breakfast because it has a peculiar smell. This time it is mainly a side dish for breakfast, so the method is simple and light. After it is done, put it into a container and put it in the refrigerator. It is also delicious and convenient.

Tags

• cold dishes
• common dishes
• shandong cuisine
• old man
• summer recipes
• banquet dishes
• lunch
• pickled pepper
• salted kelp shreds
• salt

Ingredients

Steps

1. 1 Wash the kelp shreds and soak them in water for 24 hours (salted kelp shreds have been blanched before leaving the factory. You can lightly blanche them at home, or you can eat them directly after soaking without blanching);

   

2. 2 Pickled pepper

   

3. 3 Chop the pickled peppers and set aside. The amount of pickled peppers is added according to personal taste;

   

4. 4 Put the soaked kelp shreds into a container and add chopped pickled peppers;

   

5. 5 Then add an appropriate amount of salt;

   

6. 6 Stir thoroughly;