Refreshing Spicy Kelp Shreds
Are you already tired of those uninteresting foods? Are you secretly longing for some kind of stimulation to rejuvenate your taste buds? If so, spicy shredded kelp is undoubtedly the most ideal choice! This delicious dish, with the deliciousness of kelp itself and the unique charm of spicy seasonings, will definitely make you unable to part with it once you start eating and be unable to stop.
Ingredients Needed and Substitutions
Main ingredients:
Shredded kelp: Constitutes the main body of the dish, rich in iodine and other nutrients, with a soft and tough texture and a sea flavor.
Red pepper: Adds color and enhances flavor, giving a slight sweetness and bright color.
Supplementary materials:
Millet peppers: Provide a strong spicy stimulation.
Dried chili peppers: Release a unique dry and spicy fragrance after being stir-fried in oil.
Peanuts: Fried and chopped to add crispness and a mellow fragrance.
Seasonings:
Light soy sauce: Adds depth of salty and fresh flavors.
Vinegar: Gives a moderate sour taste to balance the spiciness.
Salt: Helps to bring out the saltiness.
Sugar: Enhances freshness and balances the taste.
Oil: Helps spices release their fragrance.
Substitutes:
Peanuts: If there are no peanuts, you can look for local unique nuts to replace them, such as hazelnuts and so on. However, it should be noted that the taste of hazelnuts is different from that of peanuts. During the use process, the effect on the overall flavor must be considered and the amount must be strictly controlled.
Millet peppers: You can choose local pepper varieties with relatively similar spiciness to replace them. For example, in Mexico, local habanero peppers can be used. But because the spiciness of habanero peppers is extremely high, it is best to reduce the amount appropriately when using them.
Can dried wakame be used instead of kelp
Of course, dried wakame can replace kelp. Wakame and kelp both belong to the phylum Phaeophyta. Wakame has a soft and delicate texture. Compared with wakame, kelp usually has a thicker texture.
Dried wakame needs to be soaked before use. After being soaked, wakame is tender and has a relatively high water content. In the production process, due to the softer texture of wakame, the blanching time can be appropriately shortened to 20 - 30 seconds to avoid it becoming too soft and mushy.
As for seasoning, wakame can well accept the flavors of various seasonings. Like kelp, it can be combined with seasonings such as light soy sauce, vinegar, and chili peppers to make delicious spicy wakame. However, since the taste of wakame itself may be slightly lighter than that of kelp, when seasoning, you can make some fine adjustments according to personal taste. For example, slightly increase the amount of light soy sauce to enhance the umami taste.
Other instructions for this recipe
Taste characteristics
This dish has a rich taste. After blanching and mixing shredded kelp, it has both toughness and tenderness. The bite is thick and refreshing. The fresh spiciness of millet peppers and the dry spiciness of dried chili peppers are intertwined, strongly stimulating the taste buds. The chopped peanuts add crispness, contrasting with the softness of kelp. The sweetness of shredded red peppers subtly tempers it, making the taste spicy and appetizing. The combination of soft and hard is complementary.
Cooking techniques
In terms of ingredient processing, choose thick shredded kelp without impurities. Soak dried shredded kelp for 30 minutes to 1 hour and wash it clean. Use a sharp knife to cut peppers and store them properly after cutting. Stir-fry peanuts over low heat for 5 to 7 minutes until golden yellow, then let them cool and chop them. When blanching, make sure there is enough water and put the ingredients in after the water boils. Blanch shredded red peppers for 20 seconds and shredded kelp for 40 seconds, and then immediately put them in cold water. When stir-frying to release fragrance, put the ingredients in when the oil is slightly smoking and turn to medium-low heat and quickly stir-fry for 30 seconds to ensure even heating and prevent scorching.
Nutrition information
Shredded kelp is rich in minerals such as iodine and calcium, as well as dietary fiber and vitamins, which is beneficial for thyroid health, bone health, and intestinal peristalsis. Red peppers have a large amount of vitamin C and capsaicin, which can enhance immunity and promote circulation. Peppers contain various nutrients and capsaicin and have antibacterial and anti-inflammatory effects. Peanuts contain protein, unsaturated fatty acids, etc., but due to their high calorie content, they should be consumed in moderation.
How to process kelp
First, carefully rinse the purchased shredded kelp with clean water to remove possible impurities such as sand and mud attached to the surface. Since kelp itself contains a certain amount of salt, rinsing can also appropriately reduce the saltiness. Next, put the washed shredded kelp into sufficient clean water and soak it. If the shredded kelp is relatively thin, soaking for 20 to 30 minutes is enough. If the shredded kelp is relatively thick, it may need to be soaked for 40 minutes to 1 hour to make the shredded kelp fully absorb water and become softer. After soaking is completed, rinse it briefly with clean water again. When cooking, add an appropriate amount of clean water to the pot and bring it to a boil over high heat. After the water boils, put the weighed shredded kelp in and blanch it for 40 seconds. As soon as the blanching time is up, immediately use a colander to scoop out the shredded kelp and quickly put it into the prepared cold water to soak, so that the shredded kelp cools quickly. This can make its taste more firm and crisp. Finally, scoop out the shredded kelp and drain the water, and then it can enter the next step of mixing and seasoning with other ingredients and other production processes.
INGREDIENTS
Main Ingredients
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·200g kelp strips
Accessories
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·1 red pepper
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·20g small chili peppers
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·10g dried chili peppers
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·20g peanuts
Seasonings
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·10ml light soy sauce
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·10ml aromatic vinegar
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·2.5g salt
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·2g sugar
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·20ml oil
COOKING STEP
Step 1
Cut the red pepper into strips, wash and cut into thin strips about 0.3-0.5 cm wide for later use.
Step 2
Cut the chili pepper into rings, wash and cut into small rings about 0.2-0.3 cm thick.
Step 3
Process the dried chili peppers, wash and cut into 2-3 cm small sections and cut into rings about 0.3 cm wide.
Step 4
Chop the fried peanuts with a knife.
Step 5
Blanching operation, add water to the pot and boil, first blanch the red pepper strips for 20 seconds, remove and cool, then blanch the kelp strips for 40 seconds, remove and cool.
Step 6
Stir-frying step, pour 20ml of oil into the pot, heat on medium heat until slightly smoking, add the chili pepper rings, dried chili rings and peanut crumbs, turn to medium-low heat and stir-fry for 30 seconds and remove.
Step 7
Season and mix, put kelp and red pepper into a bowl, add 10ml soy sauce, 10ml balsamic vinegar, 2.5g salt, 2g sugar and the fried ingredients.
Step 8
Stir well, stir with chopsticks to make the ingredients evenly coated with seasoning, and it is done.
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Tips and Precautions:
Ingredient selection:
For shredded kelp, choose ones with thick texture, black and shiny color and no damage. For dried shredded kelp, control the soaking time and temperature. Red peppers should be fresh, red and firm. Chili peppers should be dry and free of mildew. Peanuts should be plump and free of peculiar smell.
Processing process:
Wear gloves when cutting peppers to prevent irritation and keep them away from other ingredients. Stir-fry peanuts over low heat and turn them frequently. Cool them before chopping. For shredded kelp, strictly control the blanching time and quickly pass through cold water.
Cooking points:
Control the oil temperature and heat when sautéing to prevent the ingredients from being burnt or unevenly sautéed. Adjust the seasoning according to taste and maintain balance.
Safety and hygiene:
Wash kitchen utensils to prevent cross-contamination. Store ingredients properly. Keep shredded kelp in a cool and dry place. Store peanuts in an airtight container to prevent moisture.
FAQs:
Using tools method: Cut the kelp into about 10-centimeter-long sections and stack them. Cut them into 2-3 centimeter-wide strips. Then stack them neatly and fix them with toothpicks or cotton threads. Subsequently, cut them into fine shreds with a sharp knife. This can ensure the fineness and neatness of the shreds.
Oblique cutting method: Place the kelp flat on the cutting board. Fix one end with the tip of the knife and cut the kelp into shreds at a certain angle. The shredded kelp cut in this way has a unique shape. And because the oblique cutting has a small force area, it can better maintain the toughness of the kelp.
Shredder method: Place the soaked kelp on the shredder to operate. It can quickly cut out fine shreds. But pay attention to choosing a shredder with an appropriate aperture to meet the thickness requirements of the shreds. This is suitable for those who pursue efficient shredding.
Noodles are also a good match. Such as chewy ramen or smooth dried noodles. After cooking the noodles, spread the spicy shredded kelp on top and then pour a little noodle soup. After stirring, the noodles are covered with the spiciness of shredded kelp. The taste is distinct in layers. Whether it is hot noodle soup or cold noodles, it has a unique flavor.
It can also be matched with steamed buns. Put the shredded kelp into the steamed buns. The wheat fragrance of the steamed buns and the spiciness of the shredded kelp blend in the mouth, bringing a different taste experience. It is convenient, fast and filling. In addition, it is also good to match with corn cakes. The coarse grain fragrance of corn cakes combined with spicy shredded kelp makes the nutrition more balanced and adds a different enjoyment to the taste buds.
Gelidium amansii can also be added in an appropriate amount. Its texture is crisp and tender, which can bring a unique taste to the dish. However, Gelidium amansii has no taste by itself and mainly plays a role in enriching the taste and increasing the chewing pleasure.
Sea cabbage is also a good choice. It has a certain degree of crispness and natural sea flavor. When matched with shredded kelp, it complements each other in taste and texture, making the spicy seaweed combination more attractive. The gathering of rich seaweed ingredients can improve this dish in both nutrition and taste.
First, soak to remove the fishy smell. Soak it in clear water with white vinegar or lemon juice (put 1-2 tablespoons in every 500 ml of water) for 30 minutes, or soak it in rice washing water for 1-2 hours. Use acidic or starch components to neutralize and adsorb the fishy smell.
Second, blanch to remove the fishy smell. Add water to the pot. Put 3-5 slices of ginger, 2-3 scallions and 1-2 tablespoons of cooking wine. After the water boils, put the shredded kelp in and blanch for 1-3 minutes. Use the high temperature effect of ginger, scallions and cooking wine to take away the fishy smell.
Third, clean to remove the smell. Use a brush to gently brush the surface of the shredded kelp to remove impurities and mucus to reduce the fishy smell. Fourth, cover the fishy smell during cooking. When making spicy shredded kelp, add strong-flavored seasonings such as garlic, chili peppers and pepper. For example, first sauté minced garlic and then stir-fry the shredded kelp. Use the garlic fragrance and others to cover up the fishy smell and upgrade the deliciousness of the shredded kelp.
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