Method for making cold mixed soybean oil skin and kelp shreds

Ingredients and materials

Dried bean oil peel 60g

50g dried kelp

One red chili pepper

2 garlic segments

A small spoonful of sesame oil

A small amount of white sesame seeds

2 scallions

Salt in moderation

2 tablespoons of edible oil

A small spoonful of vinegar

Moderate amount of light soy sauce

Smoking in moderation

Method for making cold mixed soybean oil skin and kelp shreds

1. Prepare materials

60g dried bean oil skin, 50g dried kelp

One red chili pepper, two garlic cloves, and two scallions

2. Soak the seaweed in rice water (I used dry seaweed and soaked it for about 4 hours), wash it after soaking, add water and boil for half an hour. After cooking, remove and drain the water, cut into shreds and put on a plate for later use.

3. Soak the soybean oil skin in water at around 40 degrees Celsius until soft, then cut into shreds. Cut the red chili into thin strips, slice the garlic sections horizontally and then shred them, and chop the scallions into small pieces.

4. Boil the soybean oil skin in water for one minute, then remove and drain the water. Pour the seaweed into a basin, add shredded garlic, light soy sauce, vinegar, dark soy sauce, sesame oil, and salt, stir well and set aside for later use.

5. Heat oil in a pot, add shredded red chili peppers and an appropriate amount of white sesame seeds, and stir fry a few times

6. Pour in the well mixed seaweed shreds, bean oil skin, and stir fry a few times.

7. Remove from the pot and sprinkle with chopped scallions.

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