How to make wakame soup, how to make wakame soup

Wakame soup belongs to soup, the main raw material is seaweed, the taste is fresh, the process is boiled, and the difficulty belongs to the intermediate level. The main ingredients are top wakame, wolfberry, enoki mushroom, salt, oil, and chicken powder. Here's how:

1. Soak the wolfberries until soft.

2. Remove the head of the enoki mushroom, wash and tear it open.

3. Pour the top wakame into a large bowl.

4. Pour in an appropriate amount of cold boiled water to soak soft.

5. Remove the water and squeeze it dry by hand.

6. Add water to the milk pot and bring to a boil, then add the wolfberries and enoki mushrooms and bring to a boil.

7. Finally, pour down the dried wakame and cook for two minutes, then add a few pieces of ginger to remove the smell.

In Japan, it is called "health vegetable". Dalian has newly introduced excellent varieties such as Sanriku and Naruto from Japan. Due to the snow and cold weather, it is more conducive to the quality of wakame output.

Japan likes Dalian wakame, not only because the leaves of Dalian wakame are stretched, the skin is thick, and there are few wrinkles, but also because the southern sea area of Dalian is clean and pollution-free. Wakame is a seaweed of the kelp family of the brown algae plant, which is rich in nutrients and has high edible value, and is known as a sea vegetable, containing a large amount of iodine and calcium, and its protein and iron content is more than that of kelp. In addition, it also contains vitamin A, vitamin B1, vitamin B2, vitamin C, folic acid, magnesium, sodium and a variety of amino acids, alginic acid, dietary fiber, etc.

It has the effect of lowering blood pressure and strengthening vascular tissue.

Process: Boiled. Taste: Salty umami.

Calories: Lower calories.

Ingredients: appropriate amount of wakame (dried), an egg, appropriate amount of garlic sprouts, a little sesame oil, a little salt, and an appropriate amount of pepper.

Cooking steps:0Raw material diagram:

1.Put water in a pot and add the dried wakame.

2.Beat the eggs and add a small amount of salt to the egg mixture.

3.After boiling, while the soup is still boiling, quickly pour the egg liquid along a chopstick into the pot.

4.Immediately turn off the heat and cover the pot, let it sit for 5 seconds, and the eggs will be tender and delicious.

5.When starting from the pot, add chopped green onion or garlic sprouts, sesame oil, and pepper to taste.

Cooking Tips:

1. It is especially suitable for people with hypertension, coronary heart disease, arteriosclerosis, obesity, thyroid abscess, constipation, growth and development of adolescents and children, pregnant women and lactation.

2. People with spleen and stomach deficiency and cold, diarrhea and loose stools should avoid eating.

3. Seaweed concentrates the essence of the two worlds of sea and land, and is recognized as the king of health care in the world.

Wakame soup which has recently been planted.

Wakame soup preparation:Ingredients: 10g wakame (dry), white pepper.

1 spoonful, 2 grams of salt, 1 egg, 1/2 spoon of sesame oil, tofu skin.

Half a sheet, two slices of ham.

1. Rinse small dried wakame with water.

2. Shred the tofu skin and set aside.

3. Shred the ham and set aside.

4. Pour about two bowls of water into the pot and put the wakame directly into the water, and put the shredded tofu and ham into the pot after the water boils. Cook for about three minutes.

5. Corn starch.

Melt it with water and pour it into the pot, then beat the eggs in a bowl and slowly pour them into the pot, sprinkle a little salt and pepper and stir a few times, and drizzle sesame oil before leaving the pot.

6. The delicious wakame soup is ready.

Wakame is a natural treasure trove of trace elements and minerals, containing more than a dozen essential amino acids, calcium, iodine, zinc, selenium, folic acid and vitamins A, B, C and other minerals. Wakame contains 10 times more calcium than the "king of calcium" milk, and 3 times as much zinc as "zinc expert" beef. 500 grams of wakame contains iron equal to 21 catties of spinach, vitamin C content is equal to catty carrots, and protein content is equal to sea cucumber.

It also contains more iodine than kelp, and is rich in trace elements such as amino acids and crude fiber, which is extremely beneficial to children's bone and mental development. Wakame also has the characteristics of high nutrition and low calories, which is easy to achieve, cleans the intestines, protects, and delays aging, and is a favorite dish of many women.

Whitebait is rich in nutrients, with the characteristics of high protein and low fat. It is also believed that whitebait does not go to fins and bones, and is a "whole food", with complete nutrition, which is conducive to improving immune function and longevity of the human body.

Ingredients: Salt: 5 grams.

Sugar 3 grams Essence of Chicken 1 gram.

3 grams of Sichuan peppercorns.

Light soy sauce 3 grams.

3 eggs.

Wakame (soaked hair) 30 grams.

10 grams of shrimp.

Dried whitebait 20 grams.

Tofu 180 grams.

Celery leaves 10 grams.

Wakame seafood soup preparation.

Stir-fry peppercorns in hot oil.

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Add the shrimp and fry for about 20 seconds.

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Add cold water to the pot, add tofu strips, and it is best to soak the northern tofu in salted water for 30 hours in advance to remove the beany smell.

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Wait until the water boils into the wakame and beat it.

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Then add the dried whitebait, which can be exchanged for other dried fish, and of course the whitebait soup is the best.

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Put a spoonful of light soy sauce in the egg, so that the egg will be bright in color and taste after entering the soup!

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Boiled in the pot until there are large blisters tumbling, pour the egg mixture, turn the pot to low heat, add the tender celery leaves (can be replaced with other green vegetables) and drip sesame oil, chicken essence, salt, sugar.

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It's out of the pot.

Ingredients: 50 grams of wakame, 50 grams of tofu.

Excipients: a pinch of salt, 2 cloves of garlic, a pinch of vegetable oil, a pinch of chopped green onion.

1. Put a little vegetable oil in the pot, add minced garlic and stir-fry until fragrant.

2. Then pour in the wakame and stir-fry briefly. (Blanch the wakame in advance and cut it into small pieces) <>

3. Pour in 2 bowls of water.

4. Cut the tofu into strips and pour them into the pot.

5. After the soup boils, sprinkle a little salt, turn to medium-low heat and simmer for 1-2 minutes, turn off the heat, sprinkle with chopped green onions, and it is done.

6. Wakame soup is made.