Ingredients
400 g rehydrated kelp, 50 g all-purpose flour, 1 egg.
Seasonings
10 g cornstarch, peanut oil, salt, soy sauce, sugar, vinegar, chopped scallions, minced ginger, and sliced garlic, all to taste.
Instructions
1. Wash the seaweed clean, cut it into diamond-shaped pieces, and dust them with a layer of flour; crack the eggs into a bowl, add flour, starch, and a small amount of water, and mix into a thick batter.
2. Place the wok over heat, pour in peanut oil and heat to 350°F (medium-high), then coat the kelp in batter and deep-fry until golden brown, remove and drain excess oil.
3. Leave a small amount of oil in the wok, add chopped scallions, minced ginger, and sliced garlic to sizzle until fragrant, then add salt, soy sauce, sugar, vinegar, and a little water. Once it comes to a boil, return the kelp to the wok, stir-fry until evenly coated, and transfer to a plate. This dish is golden in color, crispy and delicious, and rich in protein, fat, and various vitamins, especially calcium, phosphorus, iron, and iodine, making it an excellent source of minerals.