How to eat wakame to be delicious, how to make wakame delicious

Today, as a foodie, I have collected several ways to eat wakame for you in advance, which is delicious! Hurry up and learn!

When you think of wakame, the first thing that comes to everyone's mind is cold salad, and the method is coming!

Coleslaw:

Preparation of coleslaw:

1. Prepared materials: 1 lettuce, appropriate amount of wakame, vinegar, soy sauce, vegetable essence, sesame oil;

2. Soak the wakame in cold water for one minute, squeeze the water dry, and peel the lettuce;

3. Shred the lettuce, put the lettuce shreds and skirt in a large bowl, and cut the tomatoes into shreds;

4. Put the shredded tomatoes into a bowl, put an appropriate amount of vegetable essence and an appropriate amount of vinegar;

5. Appropriate amount of soy sauce (you can also put salt) and an appropriate amount of sesame oil, stir well and eat.

Nutritional efficacy: 1. Wakame is a seaweed of the brown algae plant kelp family, which is rich in nutrition and has high use value, and is known as a vegetable in the sea. I've always liked to eat kelp, but the meat of kelp is thicker, and wakame is more suitable for cold salad;

2. Wakame contains a lot of iodine, calcium, vitamin A, vitamin B1, vitamin C, folic acid, magnesium, sodium and a variety of amino acids.

Alginic acid, dietary fiber, etc. It has a good effect on lowering blood pressure and strengthening vascular tissue.

Wakame mixed with enoki mushrooms:

Wakame mixed with enoki mushrooms:

Ingredients: 1 handful of dried wakame, 200 grams of enoki mushrooms, 10 grams of chives, 5 grams of garlic.

Seasoning: 1 2 tbsp cooking wine, 1 tsp sesame oil, 1 2 tbsp light soy sauce, 1 2 tbsp dark soy sauce, 1 tbsp vinegar, 1 tsp salt, 1 2 tsp sugar.

1 tablespoon spicy tempeh sauce.

1. Prepare the required ingredients and soak the wakame in cold water (a handful can soak a lot);

2. Cut off the part of the old root of the enoki mushroom, blanch it in a pot of boiling water for about 1 minute (try to cut off as many points as possible, so as not to affect the taste of the old root, blanch.

The time can't be long, and the enoki mushroom will be old after a long time);

3. Blanch the wakame in a pot of boiling water for about 1 minute (if the wakame is too big, you can chop it better);

4. After the wakame and enoki mushrooms are cooled, fully squeeze out the water, add minced garlic, green onions and all the seasonings and mix well (be sure to fully squeeze dry, so as to fully absorb the taste of the seasoning, but also ensure the crisp taste, the mixed dishes are sour and spicy, and my family eats relatively light, so.

Add not much to the hot sauce, add according to taste).

Celery vegetables are delicious, the mouth can also be stewed, you can also eat or copy, you can also eat it when it is cooked, and you can eat it fried, no matter how you eat it, it is very delicious. But it depends on who there is, and some people don't like to eat, too.

Wakame is usually eaten in hot pot, it is very delicious, and it has a good taste.

Hello, you can blanch this wakame with boiling water, and then put some cucumbers directly, so that it is served cold.

Wakame with green onions, garlic, chili oil, and cold salad is delicious, very delicious.

Hello, you can sprinkle hot pot on this dish, and it is more delicious to dip a little material when playing hot pot, but it also depends on personal taste.

Wakame is generally used for cold food, and it tastes very good, and it can also be added when shabu-shabu.

Coleslaw:

Material:100g wakame (dry), 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon oyster sauce, 1 teaspoon chili oil, 1 teaspoon sugar.

Steps:

1. Soak the semi-dried wakame in water and wash it several times.

2. Put an appropriate amount of water in the pot, boil, and blanch the wakame.

3. Wakame is very easy to cook, and it will become sticky after blanching it.

4. After letting cool slightly, cut into sections.

5. Put a tablespoon of light soy sauce, a tablespoon of rice vinegar, a tablespoon of sugar, a tablespoon of oyster sauce and spicy seeds in a bowl, and stir well to form a sauce.

6. Pour the sauce over the wakame that has been plated, mix well and start.

Nutritional value:

1. Wakame contains crude protein, refined fat content, sugar, ash, and a variety of vitamins per 100 grams of dried products, and the crude protein content is higher than that of kelp. At the same time, wakame is also 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.

2. The calcium content of wakame is 10 times that of the "king of calcium supplementation" milk, and the zinc content is 3 times that of the "zinc supplementation 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.

Coleslaw:

A simple and delicious small cold dish.

1.Soak the wakame in cold water, rinse it twice, squeeze out the water and set aside.

2.Add sugar, white vinegar, light soy sauce and a pinch of salt to the wakame and stir well.

3.Heat a spoonful of oil in a pot, add a little minced ginger, minced garlic and minced green onion to stir-fry until fragrant, and then add an appropriate amount of dried chili peppers to stir-fry the red oil.

4.Pour over the surface and mix well as you eat.

Wakame shrimp ball soup.

Not only fat loss, but also very fresh!

1.Wash the prawns, remove the head, skin, and line of the prawns, and put them in a food processor and puree.

2.Add an egg white, a little starch, a little salt, and a little water and stir to make a shrimp puree.

3.Soak the wakame in cold water, then rinse twice and squeeze out the water for later use.

4.Heat oil in a pot, add minced green onions and stir-fry until fragrant, add shrimp heads and stir-fry shrimp oil, then add water and bring to a boil.

5.After boiling, turn to low heat and simmer for about 5 minutes, remove the shrimp head, then keep the heat on medium, scoop the shrimp puree out of the shape of balls with a spoon, and put it into the soup.

6.Once all the shrimp balls are floating, add the wakame and cook for 1-2 minutes.

7.After turning off the heat, see if you want to add more salt according to your personal taste, because the shrimp and wakame are a little salty, so it is best to add them last. Sprinkle a little chopped green onion to enhance the flavor.

Tofu clam wakame soup.

It's light, but it's delicious, and you can even drink a few bowls!

1.Soak a little wakame in cold water, rinse twice, squeeze the excess water, and set aside.

2.Cut the tofu into cubes, soak in lightly salted water and set aside.

3.After the clams are spit sand, boil them in boiling water until they open, and remove the meat for later use.

4.Bring water to a boil, add tofu and simmer for two minutes.

5.Add the clams and cook for 1-2 minutes, and finally add the wakame and cook for 10 seconds.

6.After turning off the heat, add salt to taste according to personal preference, drop a few drops of sesame oil, and finally add some chopped green onion to enhance the flavor.

Wakame omelet.

Simple and quick breakfast recipes.

1.Soak the wakame, rinse it twice, squeeze the water, chop it and set aside.

2.Beat the eggs in the wakame and stir well, then add a little soy sauce to enhance the flavor. You can also add a little flour.

3.Heat oil in a pan, add the egg batter and fry until browned on both sides.

Beef wakame soup.

Korean flavor, good with rice!

1.Soak the wakame in cold water, rinse twice, squeeze the water, and set aside.

2.Beef slices and set aside.

3.Heat a little sesame oil in a pan and stir-fry minced garlic until fragrant.

4.Add the beef slices and stir-fry until they change color, then add the wakame and stir-fry.

5.Pour in rice water or stock, bring to a boil, add a little soy sauce, salt, and a little sugar to taste. If you don't have any, add a little beef powder with water.

6.After the water boils, you can turn off the heat after simmering slightly, and add some chopped green onions to enhance the flavor.

Seasoning: 1 2 tbsp cooking wine, 1 tsp sesame oil, 1 2 tbsp light soy sauce, 1 2 tbsp dark soy sauce, 1 tbsp vinegar, 1 tsp salt, 1 2 tsp sugar, 1 tbsp spicy tempeh paste.

1. Prepare the required ingredients and soak the wakame in cold water (a handful can soak a lot);

2. Cut off the part of the old root of the enoki mushroom, blanch it in a pot of boiling water for about 1 minute (try to cut off as much as possible, so as not to affect the taste of the old root, and the blanching time can not be long, and the enoki mushroom will be old after a long time);

3. Blanch the wakame in a pot of boiling water for about 1 minute (if the wakame is too big, you can chop it up) 4. After the wakame and enoki mushrooms are cooled, fully squeeze out the water, add minced garlic, green onions and all the seasonings and mix well (be sure to squeeze it dry, so as to fully absorb the flavor of the seasoning, but also ensure the crisp taste, and the mixed dishes are sour and spicy).

Wakame porridge: Tear the soaked kelp into slices, fry it in sesame oil for a while, add water to cook it, and then put the rice to boil it into porridge.

Ingredients: 200g of soaked wakame, 1 tablespoon of sesame oil, 15 cups of water, 3 teaspoons of japonica rice, 2 teaspoons of salt

1) Soak the rice for about 2 hours after washing, and remove the water in a basket.

2) Chop the wakame and stir-fry it in sesame oil, and add water to make the soup.

3) Put rice in the hot soup and boil the porridge.

4) Season with salt.

Wakame tons of pork ribs.

After blanching the pork ribs, wash them and set aside, prepare ginger, and a little grass fruit. 2. Put water in the pressure cooker, put in the dried wakame, soak for 3 minutes, and then put in the pork ribs and grass fruits. Close the lid and press for 20 minutes to pull.

Ten minutes after the pressure cooker started to vent, the smell of pork ribs filled the room. When it is boiled, the essence of the wakame has been boiled, and the green oil is floating. When the ribs are soft and cowardly, the wakame is fragrant, I wish you a good appetite.

1.Mix the noodles first, and if you find it troublesome, buy ready-made dumpling wrappers.

2.Soak the wakame in cold water, rinse it twice, squeeze out the water, and then chop it for later use.

3.Wash the bacon and cut it into small pieces, put it in a food processor and whip it into minced meat.

4.After washing the prawns, remove the skin, head, and shrimp line, chop them with a knife and set aside. Don't chop it into puree, it should be a little bit of a piece to be delicious.

5.Rinse the shrimp skin, chop it and set aside.

6.Finely chop the ginger and shallots and set aside.

7.Mix all the ingredients together, add salt, light soy sauce, dark soy sauce, pepper, oyster sauce, a little cooking wine, sesame oil, and a little sugar, stir well, and let it sit for about 10 minutes to let the flavors blend.

8.The next step is to make dumplings, which can be boiled, steamed, or fried according to personal preferences.

Wakame with oil fungus.

Ingredients: 15 grams of wakame, 15 grams of fungus, appropriate amount of carrots, appropriate amount of coriander, seasoning: salt, sugar, aged vinegar, chili powder, flavor and high freshness.

Method: 1. Soak the wakame in water, wash and drain the water for later use.

2. Soak and wash the fungus, blanch it with boiling water, remove the cool and drain the water 3. Wash and slice the carrots; fungus torn small flowers; Wakame cut into small pieces and put them in a container 4, add salt, sugar, flavor, high freshness, and aged vinegar.

5. Mix well. 6. Add chili powder.

7. Pour boiling oil on the chili powder to bring out the fragrance.

8. Add an appropriate amount of coriander.

9. Mix well.

1. Sweet and sour, refreshing and appetizing cold dishes, with rice, and wine are all good.

2. It is best to blanch the fungus with boiling water before cold dressing, which is beneficial to health.

3. After the oil is boiled, pour it on the chili noodles, so that the chili noodles will be fragrant and fragrant, and the finished dish will taste the best.

Authentic Northeast food, wakame egg drop soup is nutritious and delicious, delicious to eat, and has an endless aftertaste. Home-cooked, fast-handed food, easy to learn, novice can also cook.

Wakame mixed with cold vegetables is very delicious, can be mixed with peanuts or other vegetables, wakame has a high nutritional value, chewy, can also make soup, the soup made is very fresh, generally with eggs.

How do you make wakame delicious? Teach you how to make wakame egg soup, which is a fat man's favorite.

Coleslaw is delicious, and the preparation is as follows:

Ingredients: 80 grams of salted wakame, 10 grams of sugar, 20 grams of apple cider vinegar, half a head of garlic, 5 grams of salt, 2 grams of sesame oil, and a pinch of white sesame seeds.

Steps: 1. Wash the salted wakame with water to remove the salt, and soak it in water for five minutes when you can't feel the salt grains to make it comfortable.

2. Cut the wakame into large sections about 1 cm wide, and it is easier to cut it when cutting it smoothly, first cut off the "wakame", and then cut the large slices into thick shreds.

3. Boil water in a pot and blanch wakame. Wakame is easy to cook, and it is enough to blanch it for more than ten seconds.

4. After blanching, take a shower quickly, or soak in water with ice cubes to cool down, so that the wakame is more crispy and tender.

5. Put the wakame in a container with a little depth, add the chopped garlic and all the seasonings, and stir well.

6. Refrigerate for a few hours to get better flavor.

7. Finished product.

1. Cold wakame.

Wakame is especially suitable for cold salad, when making it, you need to prepare 300 grams of wakame and an appropriate amount of light soy sauce, vinegar, sugar and edible salt, but also prepare an appropriate amount of monosodium glutamate, wash the prepared wakame and blanch it with boiling water, take it out and drain it after cooling it with cold water, cut it into shreds, and then add the prepared seasoning and mix it thoroughly.

2. Wakame tofu soup.

Wakame and tofu are still an ideal pair, the two can be matched together to make soup and drink, when making the prepared wakame to wash and cut into pieces, after the tofu is cut into pieces, soak in salted water for half an hour and put the processed wakame into the pot, add an appropriate amount of water and miso and then put a small amount of edible salt to boil together, cook for another fifteen minutes, add a small amount of sesame oil before the pot to enhance the flavor.

3. Wakame shrimp rice crackers.

Wakame shrimp rice crackers are famous Japanese food, when making them, you need to prepare a bowl of rice and an appropriate amount of wakame, as well as an appropriate amount of fresh fragrance and an egg, in addition to preparing a small amount of flour, wash the prepared wakame, put it together with the prepared rice and mix thoroughly, and then wash the shrimp and chop it into the rice and mix thoroughly, then put in the egg and the appropriate amount of seasoning, put the appropriate amount of butter in the pan, take out the appropriate amount of rice paste into the pan and fry it into a cake shape, fry it until golden on both sides.

Contraindications for the consumption of wakame.

Wakame is a cold ingredient in nature, those who have a cold spleen and stomach or often have diarrhea and loose stools simply eat wakame, they will increase the burden on the body after eating celery, easy to aggravate the symptoms of abdominal pain and diarrhea, and it is not conducive to the body's absorption of nutrients in wakame.