Production method:
1. Cut the fresh laver into small pieces, put it in water to dissolve, and make it into the required sheet or normal size laver shape through paper-making process. Then, a certain shape of laver is dehydrated, forced to dry through the drying process, and water is sprayed on the dried laver at the same time, so that a plurality of lavers are combined to form a certain thickness.
2. Put the flaky dried laver directly into the wire basket. If it is normal-sized dried laver, it needs to be cut and put into a wire basket.
3. Preheat the frying oil or salad oil to above 150℃ and leave it.
4. Put the iron wire basket containing dried laver slices into the hot oil, and quickly take the basket out of the oil after about 5 seconds.
5. Move the laver slices in the basket into a centrifuge to separate the oil on the surface.
6. Put the laver slices that have been divided into oil into other containers and sprinkle with seasonings such as salt to taste.
7. After seasoning, bag and seal as soon as possible.
The product is characterized by crispness and good color. The thickness of laver is adjusted by spraying water and sticking the laver pieces together before adding oil.