Ingredients
300 g fresh kelp, 50 g lotus root, 30 g each green bell pepper and red bell pepper.
Seasonings
a little minced garlic, salt, MSG, and sesame oil, plus 1 teaspoon each of sugar and rice vinegar.
Preparation
1. Peel the lotus root, removing the joints and skin, wash it, then slice into thin rounds and cut each round into quarters. Blanch in boiling water until just cooked through, remove, rinse under cold water, and drain well.
2. Remove the stems and seeds from green and red bell peppers, wash them, then cut into diamond-shaped pieces.
3. Wash the seaweed in lightly salted water, cut into diamond-shaped pieces, blanch in boiling water, then transfer to cold water to cool. Remove, wrap in cheesecloth, and squeeze out excess moisture.
Steps
1. Place the kelp pieces, lotus root slices, green bell pepper slices, and red bell pepper slices into a clean container.
2. Add salt, MSG, sugar, and rice vinegar, toss to combine evenly, then stir in the minced garlic briefly.
3. Heat sesame oil in a wok until it reaches about 90% hot (just before smoking), then pour it over the kelp and lotus root slices.
4. Cover tightly with plastic wrap and refrigerate until ready to serve, then remove from the fridge, plate, and bring to the table.