STEP 1/13
I prepared slow sea seaweed.
STEP 2/13
I prepared slow sea kelp.
STEP 3/13
There are thick kelp and thin kelp.
Thick parts like the picture are good to use when making broth, and thin parts are prepared to be fried.
STEP 4/13
Prepare 2 pieces of kelp and use a kitchen towel to wipe away dirt like foreign substances.
If you cut the kelp about 2cm horizontally using scissors, cut it about 2cm vertically.
* You have to cut it vertically and horizontally so that the kelp doesn't break a lot.
STEP 5/13
Take out two handfuls of seaweed and put them on a plate and cut them into bite-sized pieces.
STEP 6/13
Pour enough oil into the pan and fry a piece of kelp when the heat rises.
* Heat oil over medium heat and adjust to low heat
* Grape seed oil is used for the oil, but you can use it as canola oil, cooking oil, or grape seed oil in the house.
STEP 7/13
Add one fist of the cut kelp and fry it.
* It can burn, so you have to take it out right away when you put it in. (Using a sieve)
STEP 8/13
Seaweed is fried faster than kelp.
* You can fry kelp and seaweed.
STEP 9/13
Use a strainer to scoop out.
STEP 10/13
Place fried kelp and seaweed on oil paper or kitchen towel to drain the oil.
STEP 11/13
After frying the kelp and seaweed, the powder is left like this.
You can boil the remaining seaweed soup, and use the kelp to make broth. (Don't throw it away, put it in a bag.)
STEP 12/13
Sprinkle sugar to taste.
If you have nuts, it's good to sprinkle them.
STEP 13/13
Put it on a plate.
- You should fry it quickly so that it doesn't burn. (Be careful of burns because oil may splatter!!)
- White powder of kelp is mannitol with many good ingredients, so don't wipe it clean.