Today, the editor of Nantong Huaxin Food Co., Ltd. tells you how to make a simple and delicious Korean side dish: crispy and salty grilled seaweed slices. They are common items in lunch boxes because they taste better and are a good source of protein, vitamins, minerals and fiber. Their saltiness also makes them a companion to beer. You may have seen roasted seaweed sold in small packages at your local grocery store

Cut roasted seaweed into bite-sized pieces, put them in a plastic bag (after squeezing out a lot of air), and put them in the refrigerator. In order to keep them as fresh and crispy as possible, I will only keep a small amount outside the refrigerator and seal it in a plastic container. The process of making delicious roasted seaweed food recipe is as follows:

1. Put edible oil and sesame oil in a small bowl, and put salt in a small bowl. Put a few tissues in front of you so you can work there.

2. Put a piece of roasted seaweed on a paper towel with a shiny side. Apply a layer of light oil mixture on it by hand or with a brush. Sprinkle a little salt on top.

3. Repeat the above 20 sheets of oil and season with salt.

4. Heat the large pot on the stove over medium heat, or heat the bakeware to 350°F (about 180°C).

5. Put a piece of gold edge on the baking tray. Press the roasted seaweed with a spatula for about 15 seconds until the bottom becomes crispy and green. Repeat this operation until many 20 sheets of seaweed become more crispy and beautiful light green. Layering in this way will make the paper clearer because the paper is baked over time. The key is to keep the rough side so it is close to the grill and the shiny side, so it does not touch the grill.