This trip to Ningbo turned to my home. There are too many people who like to eat seaweed at home. Our family also spends a lot of money on seaweed. This time, I saw the original strip of seaweed, unlike the slice we used to buy in the supermarket, which is just used to make an authentic snack seaweed cashew.
Practice:
1. I bought sand free seaweed and tore it into thin silk. It's a delicate job. It's a bit troublesome. I need to be patient and try to tear it as thin as possible.
2. Cut the peeled seaweed into a short section about the length of cashew for use. Cashew selection should not be too white, natural color is good, too white may be sulfur smoked, cashew size should not be too head.
3. Put some oil in the pot, light the fire, and pour in cashew nuts. Don't make a big fire. Use the spatula to stir continuously. Let the oil warm and heat the cashew nuts slowly, without scorching the outside and fragrant inside.
4. In fact, it's similar to the method of fried peanuts. Cashew nuts don't explode like peanuts. Pay attention to the color change. A little golden color can almost start the pot.
5. Remove cashew nuts with a leaky spoon for later use. Leave some oil in the pot. Then heat the oil on a medium heat, but do not smoke. Turn off the heat. Immediately pour in the cut seaweed section, stir quickly, and evenly heat the oil. The seaweed will become fragrant and crispy. Then pour in the fried cashew nuts and stir well.