1. Clean the dried seaweed, soak it in clean water for half a day, then rinse it, then drain the water in the casserole, put the soaked seaweed in it, boil it in high heat, turn to low heat, and cook for 45 minutes
2. While cooking seaweed, cut the dried red pepper into pieces, add a spoonful of white sesame seeds, put 2 tablespoons of oil in the small pot, and turn off the fire after the oil is burnt and smoking. When the oil is 70% hot, pour the oil into the chili bowl, stir it, and put it for a period of time to become chili oil
3. Wash and shred the cucumber. Peel the garlic and mash it into mashed garlic. Add some vinegar, salt and sesame oil to make garlic juice
4. Turn off the fire of the boiled seaweed, filter the dregs with a filter screen, then put them into a container, cool them, and refrigerate them for 1 hour
5. Pour out the frozen seaweed, cut it into small pieces with a knife, drizzle with garlic juice, add cucumber shreds, and drizzle with chili oil
Tips:
1. There are many seaweeds that can boil sea jelly. I use coral grass, and I can also use cauliflower, Kadsura, etc
2. If fresh seaweed is used, it can be boiled directly after being cleaned. If dry seaweed is used, it should be soaked and cleaned. After being soaked and cleaned, it can effectively remove the fishy smell of seaweed
3. When boiling seaweed, make sure to turn it into a small fire. The small fire slowly boils the gelatinous material. Try this on the children's shoes that don't like pig's feet
4. I just use the most common garlic, vinegar, chili oil and cucumber shreds. I can put other ingredients and marmalade or whatever I like