How can you eat wakame? Can you eat wakame

Here's how to eat dried wakame:1. Rinse the wakame with salt grains several times, add water and soak for a few hours.

2. Bring the water in the pot to a boil, add the soaked wakame and cook for 5 minutes.

3. Remove the wakame and squeeze out the water and add chili oil. Mix well.

4. Add vinegar, salt and sugar and mix well.

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.

Wakame stir-fried winter squash.

Ingredients: wakame, winter melon.

Method: 1. Peel off the skin of the winter melon, remove the pulp and wash the seeds, cut into strips and set aside.

2. Soak the wakame bought in the supermarket in water for 5 6 hours, during which the water is changed 2 3 times. Wash the wakame and cut it into strips and set aside.

3. Wash the red bell pepper and cut it into strips for later use.

4. Put the wok on a hot fire, pour an appropriate amount of oil and cook until 5 is hot, pour in the winter melon strips, remove the winter melon strips when they are burned to green, and drain the oil.

5. Pour an appropriate amount of virgin olive oil into the pot and heat it, put ginger and stir-fry until fragrant, put in the wakame strips, stir-fry it with a strong heat, turn to low heat and add a little water, season the mushroom essence and salt to boil, simmer for a while, put in the winter melon strips, wait for the winter melon to taste, hook a little thickener, and put it on the plate.

The scallops are delicious, and its skirt is also good, and it tastes good when mixed with a little vegetable seasoning sauce.

Ingredients: 200g scallop skirt

Method The steps are as follows:

1. Shred the carrots, shred the green peppers, and cut the coriander into sections for later use.

2. Clean the scallop skirt.

3. Put water in the steamer.

4. After the water boils, blanch the shredded carrots in the water and remove them from the cold water for later use.

5. Blanch the scallop skirt with boiling water and remove it.

6. Put the blanched scallop skirt in cold water to cool.

7. Put the blanched scallop skirt carrots, green peppers, and coriander segments into a pot, add light soy sauce, vinegar salt, a little sugar, and monosodium glutamate.

8. Put a little vegetable oil in the wok, and put in the peppercorns when the oil is hot.

9. Fry the peppercorns for a short time and then add the broken peppers.

Precautions: The scallop skirt must be cleaned, for fear of eating sand.

Of course.

1. How to make cold wakame: Soak the wakame in cold water for half an hour, because there is a lot of salt in the wakame, so put more water and change the water once.

2. Cut the millet pepper, garlic, and preferably a little green onion.

3. Boil a pot of water and blanch the wakame in hot water, on the one hand, it can be disinfected, and on the other hand, part of the salt can be removed.

4. Soak in cool boiled water again and drain the water.

5. Add garlic, chili, chopped green onion, sesame oil, light soy sauce, and some oyster sauce, stir well with chopsticks.

6. In the end, it's really delicious, let's start making it quickly, it's delicious and fast, and the key is that it's very nutritious.

Nutrition facts. Wakame contains a variety of nutrients, and according to preliminary analysis, it contains crude protein per 100 grams of dried products.

Wakame, flavor, seafood cold dish, refined fats, sugars, ash, and also contain a variety of vitamins, the crude protein content is higher than kelp, and its taste is also more than kelp. Wakame is not only an edible economic brown algae, but also can be used as a raw material for the comprehensive utilization of alginic acid.

Wakame, which is also known as smart vegetables, beauty dishes, healthy dishes, and green sea cucumbers, is a natural treasure trove of trace elements and minerals, containing more than a dozen kinds of human bodies.

Essential amino acids, calcium, iodine, zinc, selenium, folic acid, and minerals such as vitamins A, B, and C. 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.

Japan is recognized as a country of longevity in the world, and one of the main reasons is that wakame must be served every day. Wakame has become an essential dish for children and students in Japan and South Korea. The alginic acid and fucosterol contained in the mucus of wakame have the effect of lowering blood cholesterol, facilitating the discharge of excess sodium ions in the body, preventing cerebral thrombosis, improving and strengthening blood vessels, preventing arteriosclerosis and reducing high blood pressure.

They are also more likely to suffer from diseases such as hypercerebral pressure, showing sequelae such as headache, nausea, and vomiting. Although wakame has high economic value and medicinal value, 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, high unsaturated fatty acids, fucoxanthin, organic iodine, sterol compounds, dietary fiber, etc.

It can be eaten, and after the wakame is soaked, wash it well. It can be eaten as a soup or as a cold salad.

I can eat it. And eating a little often is good for the body. This dish. People will eat it. Supplement. Nourishment. and trace elements.

You can eat wakame is a seaweed plant, which is a sea vegetable that is nutritious and very good for the body.

I can eat it, I eat it a lot, it tastes good!

Wakame is eaten in the following ways: wakame tofu soup, shiitake mushroom sausage wakame rice, wakame buns.

Wakame tofu soup

Materials:

Tofu, dried wakame, meatballs, peanut oil, salt, pepper, shallots.

Method:

1. Soak the wakame 3 minutes in advance. Cut the tofu into cubes and fry until golden brown on both sides, so that it is not easy to rot when cooked, and it is more fragrant.

2. Chop the shallots, pour in the peanut oil, and stir-fry the meatballs until fragrant. Pour in boiling water and add tofu.

3. Cook for about 1 minute and add wakame. Cook for another 2 minutes, add an appropriate amount of salt and pepper, and serve.

Shiitake mushroom sausage wakame risotto

Materials:

Shiitake mushrooms, wakame, sausages, rice, a pinch of chicken essence, soy sauce.

Method:

1. Shiitake mushrooms, wakame soaked softly, shiitake mushroom water retained, shiitake mushrooms shredded, sausages cut into small cubes.

2. After the rice is washed, add mushroom water (the ratio of water to rice is 1:1), diced sausages, wakame and mix well, and add a little chicken essence.

3. Put it in the rice cooker, press down to cook the rice, and it is better to simmer for 10 minutes while keeping warm.

4. I also added chili rings and soy sauce to eat.

Wakame buns

Materials:

Wakame, pork belly, sea rice, garlic, thirteen spices.

Method:

1. Chop the meat and add garlic; Chop wakame, don't chop it too much! Chop the dried shrimp and finely chop it.

2. Add thirteen spices, oil, and salt to the above raw materials to become a fragrant filling.

3. The bun skin is to add water to the dough and reconcile, knead it into a dough, roll it into a skin, and wrap it in the filling.

4. Light the fire and steam for 15 minutes, then remove from the pot.

The easiest way to do wakashi is to mix it cold, according to your favorite taste, it is made, the taste is very delicious, the fresh and crispy is very delicious, and the production is simple, it is a cheap and affordable dish. Ingredients for cold wakame: wakame, garlic, sesame seeds, chili noodles, Sichuan pepper, star anise, bay leaves, cooking oil, light soy sauce, balsamic vinegar, dark soy sauce, oyster sauce, sugar, millet spicy, chives.

Step 1: Soak the wakame in water until it rises, and clean each rolled leaf, which usually has fine sand inside.

Step 2: Cut the soaked wakame into a suitable size, boil water in a pot, boil the water, blanch the wakame, use a small amount of multiple times, blanch for more than 1 minute, the blanching time is long, and the wakame is soft and rotten.

Step 3: Blanch the wakame and pour it into cool boiled water. This will keep it crispy and tender, and prepare the all-purpose sauce.

Step 4: Pour minced garlic, sesame seeds and chili noodles into a bowl, fry the cooking oil in the pot with Sichuan pepper, star anise and bay leaves over low heat until fragrant, pour the hot oil into the chili noodle bowl, stir while pouring, add light soy sauce, balsamic vinegar, dark soy sauce, oyster sauce, sugar, millet spicy and coriander and mix well.

Step 5: Drain the wakame, add the sauce and add according to the amount of wakame.

There are other flavors that can be added according to your preference, stir well, and complete a plate of crispy, appetizing cold side dishes. It's a classic home-cooked dish that northerners love.

Wakame pork rib soup preparation:

Ingredients: 250g pork ribs, 150g wakame.

Excipients: appropriate amount of ginger, appropriate amount of shallots, appropriate amount of wolfberry, appropriate amount of refined salt, appropriate amount of pepper.

1. Pork ribs, buy a large pork ribs, soak them in water to remove the blood.

2. Soak the wakame in water and rinse it two or three times. Cut into small pieces and set aside.

3. Boil water in a soup pot, add pork ribs to bring to a boil when the water is warm, and blanch. Rinse the foam and set aside.

4. Turn the casserole, bring the water to a boil, add ginger, green onions, pork ribs, boil for 5 minutes, turn to medium heat and simmer. Cook thick soup on high heat, clear soup on low heat, depending on personal preference.

5. The pork ribs are stewed, about half an hour, and the time is determined according to the taste according to personal preference. Add the wakame and cook for 2 minutes, add the goji berries and salt to taste.

6. Wakame pork rib soup is ready.

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).

1. Wakame can be made into cold wakame.

2. Ingredients: 6g of dried wakame, 2 tablespoons of white sesame seeds, 15ml of white wine, 30ml of white vinegar, 20g of sugar, 2 tsp chili juice, 45ml of hot boiled water.

3. Steps: 1. Soak the wakame in dry and cold water, remove the salt, squeeze out the water and set aside.

2. Put white wine, white vinegar, sugar, chili juice and hot boiled water into a large bowl and stir until the white sugar is dissolved.

3. Dip the soaked wakame, mix well, sprinkle with white sesame seeds, and marinate for half an hour.

Fourth, the finished product display: