How to make a seaweed paste how to make a seaweed paste how to make a seaweed paste

1.Take 1 3 taels of seaweed (you can also use jelly raw materials - gelatin, fish gelatin (gelatin), etc. instead).

2.Stuff into a thermos and pour in hot water.

3.After about 12 hours, filter out the residue of the seaweed with gauze, cool the water and put it in the refrigerator.

In about an hour, it will be a seaweed paste.

The preparation of the seaweed paste is simple. When I was a child, the seaweed paste was made by each family according to the traditional earthwork, and the taste was quite authentic and pure. First of all, it is made of only seaweed, take a small amount, simply wash it, and put it in a thermos.

Then pour hot water into the thermos and let it sit for 12 hours, finally filter the bracho residue with gauze, and wait for the water to cool before putting it in the refrigerator. Wait for about one to two hours for the water-treated water to form a transparent and colorless paste. It should be noted here that the hot water bottle for the seaweed must be cleaned and there must be no oil stains, otherwise the waterborne water made will be difficult to solidify into a jelly paste.

Take out the jelly-like cabbage paste, scoop out an appropriate amount with a spoon, put it in a bowl, and break it. But remember not to break it too much, a lump of about 1 cm is suitable.

When eating, you can add some mint syrup according to your personal preference, put some osmanthus, wolfberry, or pour in a little honey, and then stir carefully. Scoop a spoonful and put it in your mouth, the smooth, tender, cold, refreshing and delicious feeling instantly awakens the cells of the whole body, and dispels the irritability and stuffiness in the summer.

Vegetable paste method:

Take 1 3 cabbages, stuff them into a thermos and pour into hot water. After about 12 hours, filter out the residue of the watercress with gauze, cool the watercress and put it in the refrigerator. After about 1-2 hours, it can be made into Cai Yang ointment.

Tips: I like to stick Douban.

Add some mint water and add some osmanthus. Put some honey when you like sweet. '

Are you talking about the seaweed used to make jelly?

There are other materials as well.

Gel. Fish gelatin (gelatin).

T Geely. Await.

Main ingredients: watercress: water: 2000 ml;

Auxiliary materials: honey: appropriate amount;

1.A small bag of foreign vegetables bought at the vegetable market weighs about a gram.

2.Put the watercress into a pressure cooker, add 2000ml of water (about a thermos flask), use chopsticks to remove impurities, cover the pot, and cook over high heat.

3.Cook for about 10 minutes when the pressure cooker exhaust valve starts blowing. Turn on medium heat and cook for another 10 minutes. After 10 minutes, turn off the heat and continue to simmer for more than 10 minutes.

4.Spread a piece of fine gauze for straining on a clean container, pour in the boiled soup for filtration, and squeeze it repeatedly with a spoon and chopsticks to fully squeeze out the juice essence of the cauliflower.

5.Strain cauliflower juice. To prevent flying insects and other things from flying in, cover the container with a piece of gauze, set it aside, and let it sit for a few hours. Allow to cool naturally, cover with plastic wrap and refrigerate.

6.The chilled cabbage juice has completely frozen into a whole piece of cabbage paste, like jelly.

7.Scoop a bowl of cabbage puree with a spoon, then add an appropriate amount of honey, stir and break, and a bowl of cool cabbage puree is ready!

Tips:1The main ingredient for making bean paste, "watercress", also known as agar and cauliflower, is a gelatinous seaweed.

It is sold in almost every vegetable market in Taizhou. A small bag of seaweed can be paired with a thermos of water, and friends from other places can generally buy this kind of seaweed on the almighty **.

2.After making the cauliflower paste, if you add a little osmanthus and mint water, the taste will be sweeter and more refreshing.

3.If you don't have honey, you can also season it with sugar or syrup, which is also delicious!

1. Ingredients: grams of seaweed, 2000 ml of water, appropriate amount of honey.

2. Put the seaweed into the pressure cooker, add 2000ml of water, use chopsticks to remove impurities, cover the pot, and cook over high heat.

3. Cook for about 10 minutes, the exhaust valve of the pressure cooker starts to spray, at this time, screw the medium heat and cook for another 10 minutes, turn off the heat after 10 minutes and continue to simmer for more than 10 minutes.

4. Spread a piece of fine gauze for filtration on a clean container, pour in the boiled soup for filtration, and use a soup spoon and chopsticks to squeeze it repeatedly when filtering, so that the juice essence of the foreign vegetables can be fully squeezed out.

5. Filter the seaweed juice, in order to prevent small flying insects and other things from flying in, cover the container with a piece of gauze, put it aside for a few hours, wait for it to cool naturally, cover it with plastic wrap, and put it in the refrigerator for refrigeration.

6. The refrigerated seaweed juice has been completely frozen into a whole piece of seaweed paste.

7. Scoop a bowl of seaweed paste with a scoop, then add an appropriate amount of honey, stir and break.

Pro, the method of seaweed paste syrup is very simple, and the specific steps are as follows:1Add the white sugar to a container, add half of the warm water, and store the seaweed paste.

2.Boil water in a hot wax sinnai pot, put the sugar water in, heat it over medium-low heat until the sugar dissolves under vigorous stirring, and turn off the heat after the sugar is transparent. 3.

Add the seaweed paste to the sugar water, stir well with the liquid, cool and enjoy. The seaweed paste syrup can also be configured with other seasonings according to personal taste, such as ice cream, peach slices, orange juice, etc., which is rich in layers, allowing you to taste different deliciousness. If you want to achieve a crystal clear and open feeling, you can add rock sugar when stirring the seaweed paste, and break the ice wheel spring sugar at low temperature to make the sugar water more fresh and delicious.

Summary. Hello, glad to answer for you. Cyancho paste syrup is a very popular dessert that is usually made from seaweed (i.e. scallion) and ingredients such as sugar and water.

Here's how to make the cauliflower paste syrup: Ingredients:- 1 cup scallion (1 medium seacrow) - 1 2 cups sugar- 1 2 cups warm water- 1 4 cups hot water Steps:

1.Put the seaweed in a blender, add 1 2 cups of sugar and stir until it becomes a thick mixture. 2.

Pour the mixture into a saucepan, add 1 2 cups of warm water and 1 4 cups of hot water, heat over medium heat, stirring until the seawees become transparent and the sugar dissolves. 3.Pour the mixture into a bowl, cover the bowl with plastic wrap and place in the refrigerator to cool for at least 1 hour.

4.Remove the mixture, add 1 2 cups of syrup, stir well and put again in the refrigerator to cool for at least 1 hour. 5.

Take out the mixture, pour the mixture into a cup, you can add some fruits such as strawberries and honey, and garnish. Thank you for your consultation, I hope this service can help you, you can click on my avatar to follow me, and if you have any questions in the future, please consult me again, and finally wish you a happy life!

How to make sugar water.

Hello, glad to answer for you. Cyancho paste syrup is a very popular dessert that is usually made from seaweed (i.e. scallion) and ingredients such as sugar and water. Here's how to make the cyancho paste syrup:

Ingredients: Zheng Sunsui - 1 cup scallion (1 medium seaweed) - 1 2 cups sugar - 1 2 cups warm water - 1 4 cups hot water Steps: Shout Bu 1

Put the seaweed in a blender, add 1 2 cups of sugar and stir until it becomes a thick mixture. 2.Pour the mixture into a saucepan, add 1 2 cups of warm water and 1 4 cups of hot water, heat over medium heat, stirring until the seawees become transparent and the sugar dissolves.

3.Pour the mixture into a bowl, cover the bowl with plastic wrap and place in the refrigerator to cool for at least 1 hour. 4.

Remove the mixture, add 1 2 cups of syrup, stir well and put again in the refrigerator to cool for at least 1 hour. 5.Take out the mixture, pour the mixture into a cup, you can add some fruits such as strawberries and honey, and garnish.

Hello dear<>

We're happy to answer your questions. Seaweed paste, also known as seaweed gel or gelatin, is a food additive derived from seaweed. It has gelatinous properties and is often used to make various food products such as desserts, pastries, and jellies.

Artichoke paste first originated in China, dating back to the Song Dynasty (960 to 1279 AD). At that time, a species called"Baughetti"The seaweed plant has gelatinizing properties, so it began to be extracted and used in food production. Over time, the production and use of seaweed paste gradually spread to other regions, such as Japan, Korea and Southeast Asian countries.

In the Western Continent country, the use of seaweed paste also began in the 19th century. The earliest commercial production was carried out in the United Kingdom for the production of jellies and desserts. Later, with the development of the food industry, seaweed paste became a common food additive and was widely used in various food manufacturing processes.

Overall, the origin and history of seaweed paste can be traced back to the Song Dynasty in China, then spread to other regions, and was commercially produced and widely used in Western countries. Its gelling properties make it one of the important ingredients in food manufacturing.

Hello, according to the description of the problem you provided: seaweed paste is a dish made of seaweed, also known as cold cabbage paste, is one of the Zhejiang flavor snacks, especially in Taizhou, Zhejiang, the main raw material is seaweed, rich in vitamins, with the effect of clearing heat and relieving heat. Bauliflower, also known as agar, tall stony letch, and cabbage, is a gelatinous seaweed plant that is regarded as a substitute for fish gelatin, and is often used in salads, vegetable paste, jelly and other desserts.

The origin of foreign vegetables can be traced back to the 60s of the 17th century, when Taro Saemon of Minoya, Japan, first refined foreign vegetables and shipped them to places such as Chinese mainland and Southeast Asia. It is said that at that time, the seaweed was packed in a cow's hair basket, so it was called cow's hair cabbage. The history of seaweed paste is closely related to Taizhou.

Legend has it that during the Qianlong period of the Qing Dynasty, there was a wealthy merchant named Chen Yongchun in Taizhou, who discovered foreign vegetables while doing business in Japan and brought them back to Taizhou. He asked the chef to make a cool and sweet dessert with foreign vegetables and gave it to local ** and friends. This dessert quickly became popular with Fanjing, and gradually evolved into a special snack in Taizhou - seaweed paste.

1. According to my taste, you can also add seaweed paste and other cold foods, such as canned fruits, milk, peanut kernels, sweet beans, etc. Add some mint syrup, put some osmanthus trees, wolfberries, or pour in a trace of pure honey, and then mix it finely. Scoop a spoonful and put it in your mouth, the slippery, fresh, cool, fresh and delicious feeling instantly evokes the body cells of the whole body, driving away the annoyance and heat of summer.

2. It is forbidden to quietly quarrel with the cold body of the seaweed paste, and it is not used with shrimp, kelp, and honey.