How to mix wakame silk deliciously, how to mix wakame to eat delicious

Chilled kelp shreds, many people make the first mistake in the first step! The trick is that it's really delicious! The art on the tip of the tongue, "color, aroma, and taste" is the highest evaluation for food!

Today I will share with you a simple and delicious method of kelp silk, which is particularly refreshing and appetizing.

Prepare a handful of kelp first, I bought it fresh, if it is dry, soak it in boiling water or steam it in a pot. Put a spoonful of starch in the kelp and rub it, rinse it with an appropriate amount of water, boil water in a pot, put the kelp in it and blanch it with hot water, put a little baking soda in it, and put in baking soda, which can not only sterilize, but also make the kelp more green, take it out for about three minutes, and cool it for a while.

Roll up the washed kowra, cut it in the middle, cut it into thin strips, put it in a large bowl, remove the washed red pepper, cut the seeds into thin strips, put it in the kelp, and then cut a little shredded green onion. Pan Jinhai is inside, then mince the garlic and put it into the kelp, prepare two dried chili peppers and cut them into rings, burn a little cooking oil in the pot, put in the dried chili peppers and fry until fragrant after the oil is hot, pour the fried dried chili peppers on the minced garlic, put a spoonful of light soy sauce and a spoonful of rice vinegar in it, put in the chopped coriander, and mix evenly with chopsticks.

If you like to eat sesame seeds, you can put a little sesame seeds in it and put it on this plate, and the light and refreshing kombu shreds are ready. The method is simple to make and drink and eat is very good, how about it, after hearing my introduction, I have a certain understanding. Alas, I won't talk to you anymore, it's out of the pot, I'm going to taste it, thank you for your attention, comment and**.

Wakame is called wakame because the sashes are deeply cracked like wakame. The color is also a little greener than kelp. The taste is more tender and refreshing.

Wakame also has a higher iodine content than kelp, which has great benefits for children's intelligence, bones. And it is very low in calories, which can clear the intestines and delay aging. Warmly welcomed by Ms. Aimei.

Process: Mix. Taste: Homemade.

Calories: Lower calories.

Ingredients: Cooking 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 them when they are smooth, first cut off the "wakame", and then cut the large slices into thick shreds.

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

4.Blanch and take a quick shower, or soak in water with ice cubes to cool down. Wakame processed in this way is more crispy and tender. Mince the garlic.

5.Place the wakame in a container that is a little deeper, add the chopped garlic and all the seasonings. Stir well.

6.Refrigerate for a few hours for better flavor.

7.Refreshing side dishes.

8.Smooth and smooth.

Cooking Tips:

It is best to put it in the refrigerator for a few hours before eating. Of course, it is also delicious to eat directly after mixing. I usually eat it refrigerated in the summer, and I eat it when it's mixed in other seasons.

It's best to use fruity vinegar, and the apple cider vinegar I use is not so sour and the color is better.

Wakame is a large brown algae that is palatable, iodine-rich, nutritious and economically valuable. It is somewhat similar to kelp.

Wakame leaves are green with pinnate lobes, and the leaves are thinner than kelp, and the shape is like a large broken sunflower fan, and it is also like a wakame, so it is named. The adult body is 1 2 meters long, and both the leaves and stems are edible.

Wakame contains a variety of nutrients, which can prevent a variety of diseases, 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. It is known as the "King of Seaweed", "Sea Vegetables", "Beauty Dish", "Green Sea Cucumber", etc.

In daily life, it is okay to mix cold and stew, and you can do anything.

Vegetarians should eat more wakame to supplement trace elements and plant fiber. Today I would like to share with you a cold wakame dish suitable for summer, which is very simple and delicious.

Ingredients. Wakame, cashew butter, soy sauce, vinegar, salt, sesame seeds.

How. 1.Wakame is soaked first, and then washed after soaking.

2.Boil half a pot of water in a pot and blanch the wakame when the water boils. Wring out the moisture.

3.Turn on medium heat in a pot and stir-fry the white sesame seeds until fragrant, being careful not to fry black.

4.Put the blanched wakame in a large bowl, add cashew butter and porcini mushroom oil and mix well. The secret ingredient for this delicious dish is these two, cashew nut butter and porcini mushroom oil are the most suitable for cold dishes, which will immediately become fragrant and delicious.

5.Add salt, white sesame seeds, soy sauce, and squeeze vigorously to let the wakame absorb the flavor. If you like spicy food, you can add a little chili oil or pickled pepper, pepper oil, etc., according to your preference, adjust to the best taste.

With fresh petals, it has a summer feeling, right?

Wakame can also be wrapped in steamed buns in addition to cold salad, and it can also be boiled in soup, Japanese miso soup, Korean wakame tofu soup, wakame stewed tofu, and wakame stewed potatoes are all delicious

Coleslaw.

Wakame is a seaweed of the brown algae plant Wakame family, known as a vegetable in the sea. It is mostly found in the warm ocean, and is distributed along the northern coast of China and Shengsi in Zhejiang. It is not only rich in protein, vitamins and minerals, but also contains a variety of active ingredients with unique physiological functions, such as alginic acid, mannitol, fucoidan, unsaturated fatty acids, and dietary fiber.

It has a variety of physiological activities such as lowering blood lipids, lowering blood pressure, immunomodulating, anti-mutation, and anti-tumor. ”

Material: Main material. Please click Enter a description.

Wakame 1 pound.

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Millet pepper to taste.

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Appropriate amount of garlic excipients.

Appropriate amount of oyster sauce. Aged vinegar to taste.

Soy sauce to taste. Pepper oil to taste.

Appropriate amount of sesame oil and salt.

Preparation of coleslaw.

1.Wakame washed.

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2.Blanch in boiling water.

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3.Remove from cooling.

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4.Slice segments. Please click Enter a description.

5.Cut the millet pepper into sections.

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6.Mince the garlic.

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7.Prepare the dressing.

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8.Place the cut ingredients in a pot.

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9.Add an appropriate amount of seasoning and salt and mix well.

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Picture of the finished wakame salad.

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1: Cold wakame Wakame is especially suitable for cold salad, when cooking, you need to prepare 300 grams of wakame and an appropriate amount of light soy sauce, vinegar, sugar and 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, then add the prepared seasoning and mix thoroughly, and then put it on a plate after it is well adjusted. 2:

Wakame tofu soup Wakame and tofu are still an ideal pair, the two can be matched together to make soup and drink, when cooking, wash the prepared wakame and cut it into pieces, after the tofu is cut into pieces, soak it 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, and then cook for 15 minutes, add a small amount of sesame oil to enhance the flavor before leaving the pot. 3: Wakame Shrimp Rice Crackers Wakame Shrimp Rice Crackers are famous Japanese delicacies, 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, then wash the shrimp and chop it and put it in the rice to mix thoroughly, then put in the egg and the appropriate amount of seasoning, put the appropriate amount of butter in the pot, take out the appropriate amount of rice cereal and fry it into a pan to make a cake, fry it until golden brown on both sides.

First of all, use the wakame that you buy back, and be sure to soak it, because wakame is very salty. After soaking, we wash it clean, taste it to see if it is salty, and if it is salty, then soak. After we wash the soaked wakame, add sesame oil, minced garlic, and then add the oil and mix evenly to put it on the plate.

The wakame that results in this way is very tasty and very tasty.

In addition, we use it to mix cold vegetables, we cut it into shreds for later use, cut carrots and cabbage into shreds for later use, and finally cut cucumbers into shreds for later use. Put them together, pour in sesame oil, put in less than cooking oil, mix evenly, and put them on a plate, which is also very delicious.

To sum up, these are the two home-cooked recipes for cold wakame, which are very good and very delicious.

The preparation of coleslaw wakame 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.

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, so that it can be comforted for years.

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, rent Douxiang to 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. <>

Wakame is so cold and delicious:Ingredients: wakame, half an onion, garlic.

Excipients: appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sesame oil, appropriate amount of thirteen spices.

Steps: 1. Soak the wakame in advance, boil the water, and blanch for 3 minutes.

2. After blanching, pick it up and wash it 3 times with cold water, ps: Wash it a few more times, not only can you wash off the sand and impurities in the wakasha hall, but the final product tastes more crispy!

3. Control the moisture and cut it into one-finger strips.

4. Cut some shredded onions for a side dish.

5. Put it in a pot and add seasonings: salt, thirteen spices, minced garlic, vinegar to taste!

6. Mix well and serve on a plate, and serve to eat!

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.

Ingredients: 3 servings.

50g wakame (dried), 1 cucumber.

Seasoning. 1 2 tbsp rice vinegar, 1 2 tsp salt, 1 tsp sesame oil, 1 tbsp crushed garlic.

Wakata with cucumber step 1

Wash the salted wakame, soak in cool boiled water for 15 minutes, drain and cut into small pieces.

Step 2: Peel and slice the cucumber (if you think the cucumber skin is safe enough, you can leave the skin) Step 3Pour the cucumber and wakame into a cooking bowl, add an appropriate amount of salt, rice vinegar, sesame oil, and garlic paste, stir well, and put it in a cold dish plate.

1.Wakame washed and cut into sections, mushrooms washed and torn into small pieces;

2.Add wakame to a pot with water, add mushrooms for 3-5 minutes after boiling;

3.Wait until the food is cooked through, turn off the heat.

Wakame A handful.

One spoonful of sesame oil.

Two tablespoons of sugar and two tablespoons of vinegar.

Light soy sauce: 4 scoops.

2 cloves of minced garlic.

Onions a quarter.

Preparation of coleslaw.

Soak wakame in cold water for 30 minutes, bring a pot of water to a boil, add a spoonful of salt, and blanch wakame for one minute.

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Remove the wakame and rinse with water, then cut it vertically and horizontally.

Prepare the salad: shred a quarter of the onion, add two cloves of minced garlic, add a spoonful of sesame oil, three spoons of vinegar (preferably white rice vinegar), four spoons of light soy sauce, two spoons of sugar or honey, put the chilled kelp in and mix well, refrigerate for half an hour before serving (just a large spoon).