What kind of dish is staghorn and why can t staghorn be cooked

Antlers, I haven't heard of them either, I've heard of deer antlers.

Because cooking will cause a large loss of gum and nutrients in staghorn vegetables, and it will also affect the taste.

Here's how to make staghorn:

Ingredients: 50g of staghorn cabbage.

Excipients: appropriate amount of salt, appropriate amount of green and red pepper, appropriate amount of ginger, appropriate amount of balsamic vinegar, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of garlic.

1. Dry staghorn vegetables are scrubbed with water to remove impurities such as sand.

2. Soak the cleaned staghorn cabbage in water for about 5 hours.

3. Wash and shred the green and red peppers, shred the ginger, crush the garlic and cut into cubes.

4. Wash the staghorn cabbage and cut it into long sections.

5. Put the staghorn cabbage into a clean container, sprinkle with shredded ginger and mix well.

6. Pour in a tablespoon of balsamic vinegar.

7. Sprinkle in a little refined salt.

8. Add one tablespoon of light soy sauce.

9. Add an appropriate amount of sugar.

10. Sprinkle with garlic and mix thoroughly.

11. a finished product.

When it was boiled, I couldn't find the antlers, so I boiled the soup slimy.

When the body is fresh, the real staghorn is olive-green or yellow, black after drying, with a conical fixator at the base, and a rod-shaped reproductive pedicle when ripe, with a body height of 6-7 cm, up to 14 cm, and a forked branch 2-8 times. Staghorn vegetables contain 49 mg of protein, alginic acid, mannitol, iodine per 100 grams, and also contain fat, carbohydrates, vitamins, minerals, etc. <

When the body is fresh, the real staghorn is olive-green or yellow, black after drying, with a conical fixator at the base, and a rod-shaped reproductive pedicle when ripe, with a body height of 6-7 cm, up to 14 cm, and a forked branch 2-8 times. Staghorn vegetables contain 49 mg of protein, alginic acid, mannitol, iodine per 100 grams, and also contain fat, carbohydrates, vitamins, minerals, etc.

Staghorn is seaweed, also known as staghorn beans, staghorn sticks, etc. The algae are yellow and ovish when fresh, 6-7 cm high, up to 14 cm, with 2-8 forked branches, growing on rocks in the mid-tidal zone. Black when dried, with conical fixation at the base, rod-like pedicale at maturity, hermaphroditic, distributed along the northern coast, ready for consumption.

Staghorn is a perennial herbaceous plant, a algae, named because it resembles a deer antler, the dried vegetables are whitish and slightly yellowish, growing in the moss of the original slow forest above 3000 meters above sea level, rich in amino acids, cellulose and a variety of trace elements, each 100g contains crude fiber, vitamins, crude protein, carotene. 55mg, and contains calcium, iron, phosphorus, zinc and other trace elements, is a pure natural green food that does not contain arsenic. Staghorn grows on the seaside rocks in the middle tidal zone, and generally the cherry blossoms are not rotten and deteriorated in a hidden place with less wind and waves, and the dried vegetables become fresh and green after soaking in water, and are crystal clear.

Staghorn is a common seaweed, mainly grows on rocks, distributed in the northern coast of China, staghorn is yellow or green when fresh, black when dry, the plant height is about 6-7 cm, and is not afraid of the cold of old jujubes, when cultivating staghorn vegetables, it needs to provide clean seawater for it, so that the plant grows healthily.

1. Common seaweed

Staghorn is an algae plant of the Staghorn family, also known as staghorn beans, staghorn sticks, the plant height of staghorn is 6-7 inside, with 2-8 forked branches, mainly growing on moist rocks, and staghorn is rich in amino acids, is a green food that does not contain arsenic.

2. Water quality conditions

When cultivating staghorn vegetables, it is necessary to provide them with non-polluted and rich in a variety of nutrients of seawater, or use tap water and sea salt to prepare them to create a suitable growth environment for staghorn vegetables, and change the culture water every 7-10 days to avoid yellow and turbid water quality and maintain the normal growth of staghorn vegetables.

3. Maintenance management

When cultivating staghorn, it needs to be planted in a place where it can be exposed to sunlight, so that the macro-containing plants can receive all-weather natural light to promote the photosynthesis of staghorn, and during the growth of staghorn, it is necessary to provide diluted liquid fertilizer to speed up the growth rate of the plant.