The thin sheets of seaweed have a delicately crispy texture, making for a tasty bite any time of day. Then, add your greens with salt and some oil. Toss until everything is coated evenly before sprinkling sesame seeds. You can make crispy seaweed using an oven. But, first, get the chosen greens of your choice: kale or cabbage. If you were wondering, yes, there is seaweed in China. However, historians discovered that in 600 BC, the palace served the algae only to a king's special guests. This fact might have contributed to the substitution using veggies. Also, add hot oil to season the dish, whether cooking in a wok or using an oven or an air fryer. Whichever your choice of equipment, take it out and occasionally stir to stop the leaves from clumping together.

Preheat the oven to about 170 degrees Celsius and line a large baking tray with foil. Sprinkle dark brown soft sugar. Bake the vegetables for about 7 minutes before removing them from the oven and tossing them. Here are some cooking tips for crispy seaweed to ensure you get a nice fried batch of crunchy veggies. It's easy to make this Chinese takeaway dish in an air fryer. First, cut your chosen greens and place them in a bowl. Next, add sugar, salt, and oil and mix until evenly coated the veggies. Apart from that, you can also top the dish with Chinese five-spice powder. Some people use sunflower seeds instead of sesame. Oven Many refer to this particular fishy taste as 'umami'. 'Umami' is a Japanese word meaning 'essence of delicious' and has been described as the fifth flavour that lends your food a meaty, savoury texture.Asian restaurants usually add sesame seeds and salt, but you'll also see a pinch of golden shrimp powder. This powder is made from sundried and grounded shrimp, with a lingering salty, fishy aftertaste. Whether truth or fiction, it is undoubtedly a popular item. This popularity is because it is a dish that can be enjoyed on its own or as a side dish. The Chinese usually use it to accompany soups, stews, and salads. The health benefits are another bonus for its popularity. First, when you wash cabbage leaves, make sure they are very dry before adding oil or seasoning. Next, dry the leaves on a clean tea towel and soak up moisture because excess water will affect the texture.