Why is the salad always mushy?

There is always some mushy phenomenon, it is likely that you have added too much flour, so this situation occurs, it is recommended that you put it in the water for blanching once.

1.Prepare the ingredients: sea petrochemical, sea fungus, appropriate amount of green onion, ginger and garlic.

Here's a one-person serving!

2.Soak the sea fungus in water for 15-20 minutes. The speed of soaking is very fast, 10 times larger than that of non-soaking.

Note that a large bowl is needed for soaking.

Soak the sea stone flowers in warm or cold water for about 15 minutes (do not soak in hot water, it will affect the taste) 3There are some impurities on the sea stone flowers, which need to be cleaned several times. Remove and drain.

Sea stone flowers and sea fungus only need to be soaked, not boiled!

The soaked sea fungus looks like this, a bit like kelp!

4.When soaking sea fungus and sea stone flowers, make a sauce.

In a bowl, add chili powder, minced ginger and minced garlic.

If you have white sesame seeds, you can put some white sesame seeds here to taste more fragrant.

5.Drizzle with hot oil. The hot oil will make the seasoning bring out the flavor of the ingredients themselves, and the aroma will be stronger!

The reason why the cold sea stone flower is slimy is because you don't blanch it, and if you blanch it, it will be much better, and it will be very delicious.

Hello, when you finish boiling this flower, you have to use that cold boiled water to pass the water, so that the cold mix will not be sticky.

The cold sea stone flower is always, mushy, which detail should be a little bit of a problem.

Maybe because the soaking time is too long, soaking in warm water should be soaked in cold water, I think it should be.

The reason why it is always mushy may be that the seasoning inside is not put in the right place.

Soak the sea stone flower and sea fungus for 20 minutes, then tear the sea stone flower and cut the sea fungus into sections. Soak the sea fungus while heating the oil, then stir the green onion, ginger and garlic, chili powder, light soy sauce, vinegar, salt, sugar and white sesame seeds into a sauce, and finally pour it on top of the sea stone flower and sprinkle with chopped green onion and coriander, stir well and serve.

1. Soak the sea stone flower and sea fungus in warm water for 20 minutes, and then wash with water. While soaking the sea stone flowers, chop the green onions, ginger and garlic and set aside. Put the chopped green onion, ginger and garlic in a bowl and stir in a spoonful of chili powder.

2. Heat the oil, pour the oil on the stirred green onion, ginger and garlic and stir well, then add an appropriate amount of light soy sauce, vinegar, salt, sugar and white sesame seeds to the bowl and stir well, and the sauce is ready.

3. After tearing apart the soaked and washed sea stone flowers, cut the sea fungus into sections, then pour the seasoned sauce on top of the sea stone flowers, sprinkle with chopped green onions and coriander leaves, stir evenly, and the cold sea stone flowers are ready.

The preparation of cold salad sea stone flowers.

Step 1

Fresh sea stone flowers are very salty, shake off a large amount of salt from the surface first.

Step 2

Add plenty of water and soak and scrub repeatedly to remove the salty taste as much as possible.

Step 3

The washed sea stone flowers are very beautiful, and I can't help but take a few more photos when I think about it being eaten by us for a while.

Step 4

One more one. Step 5

Boil a pot of water, put the processed sea stone flowers into a pot of boiling water and blanch for one minute.

Step 6

Fish it out immediately, don't blanch the sea stone flower for too long, the mucus of the sea stone flower will come out after a long time, and the slimy taste will not be very good

Step 7

Minced ginger, garlic and small red pepper in a bowl.

Step 8

Add red oil, light soy sauce, vinegar, pepper oil, salt and marinate for about 10 minutes.

Step 9

Pour the marinated sauce over the sea stone flowers, mix well with chopsticks, sprinkle with chopped green onions, and serve.

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Materials:

Sea stone flowers, salt, vinegar, sugar, chicken essence, minced garlic, shredded cabbage.

Method

1.Sea stone flowers, one or two large bags, are the main raw materials for making agar.

2.Soak in cold or warm water for two hours, and never blanch it with hot water, otherwise it will immediately become a pot of sticky soup, because it will become agar after boiling. Clean the soaked sea stone flowers, add salt, vinegar, sugar, chicken essence and mix well, and I also added some minced garlic and shredded cabbage.

Tips

There is also a white one, which is more expensive than this one and tastes better.

Shredded cabbage, sea stone flowers, salt, chicken essence, sugar, minced garlic, vinegar.

Soak the sea stone flowers in cold or warm water for two hours, and do not blanch them in hot water. Clean the soaked sea stone flowers, add salt, vinegar, sugar, chicken essence and mix well, and add some minced garlic and shredded cabbage.

The first thing to do is to wash it, cut it into small pieces, and then blanch it in boiling water, what kind of seasoning do you like? We usually take a little salt soy sauce, add fragrant powder, and a little chili, nothing, and finally add sesame oil.

You don't need to boil it, you just need to soak it. Soaking sea stone flowers is generally used in cold water, and do not let the soaking time exceed 20 minutes, otherwise it will affect its taste, and after the sea stone flowers are soaked, you can take it out to control the moisture and mix it with seasonings.

Sea stone flower contains a variety of natural noble and precious nutrients, rich in vitamins and minerals, fiber, natural high-quality collagen, sea enzymes and other nutrients.

The tissue of sea stone flower is relatively delicate and crisp, and it should not be overheated, so it can retain its nutritional value to the greatest extent by using cold dressing, and the cold dressing method is also especially suitable for summer consumption, crisp and refreshing without greasy.

You don't need to boil it, you just need to soak it. Soaking sea stone flowers is generally used cold water, and do not let the soaking time exceed 20 minutes, not chongzhou shed will affect its taste, and after the sea stone flowers are soaked, you can take out it to control the moisture and mix it with seasonings.

Sea stone flower is one of the tropical seaweeds, which is a kind of black-brown seaweed with large branches selected from common coral grass, mainly produced in the unpolluted waters of the South China Sea, and the water temperature is maintained between 25-32 degrees all year round, which is a kind of seaweed with high nutritional value.

Haishi Sanzehua contains a variety of natural noble and precious nutrients, rich in vitamins and minerals, fiber, natural high-quality collagen, sea enzymes and other nutrients.

The tissue of sea stone flower is relatively delicate and crisp, and it should not be overheated, so it can retain its nutritional value to the greatest extent by using cold dressing, and the cold dressing method is also especially suitable for summer consumption, and the trace balance is crisp and refreshing and not greasy.

We don't need to boil it to make cold salad, we just need to soak it. Cold water is generally used to soak the sea stone flower, and it should not be soaked for more than 20 minutes, as it will affect its taste. After the sea stone flower is soaked, it can be removed to control the moisture and mixed with the seasoning.

Sea stone flower is a food that is often used by people to make desserts, and we can also cook it cold dressing. The sea stone cavity flower we usually buy is often dried, and it only needs to be soaked in water to make it, without boiling.

The method of cold salad sea stone flower is very simple, we only need to put the sea stone flower into cold water and soak it for about ten minutes and clean it, note that the sea stone flower can not be soaked for more than 20 minutes, nor can it be soaked in hot water, otherwise it may affect the taste of the sea stone flower.

Then pour ginger, green onion, chili, light soy sauce, salt, sugar, vinegar, sesame oil, and chopped pepper into the same container and stir well, and then take out the soaked sea stone flower to control the moisture and mix it with the sauce prepared above.