The practice of cold wakame is home cooked

That's the coleslaw made with kelp! I also followed her method once, the method is easy to learn, the taste is refreshing, and it is very greasy! Whether it is a housewife or an office worker, it can be easily done, so you might as well try it!

If you make it in the summer, you can add some water and ice cubes, and it will taste great!

Wakame is not only rich in protein, vitamins and minerals, but also contains alginic acid, mannitol, fucoidan, high unsaturated fatty acids, fucoxanthin, organic iodine, sterol compounds, dietary fiber and other active ingredients with unique physiological functions. It has many miraculous effects such as lowering blood lipids, lowering blood pressure, immunomodulating, anti-mutation, anti-tumor, etc.

Recently, the wakame used at home is the dried skirt seaweed of Hai no Ai Din, which uses only 100% of the best seafood from Korea, and is processed in real time by the factory set up in the place of origin to ensure that the best fresh and high-quality seafood is always available.

I choose less and more refined food at home, and every meal at home is nutritious, healthy and full of love. The wakame of the Sea Love Meal is refreshing and clean when opened, without a trace of dust and fine sand.

Here's how delicious coleslaw wakame is made:

1. Take an appropriate amount of sea-love wakame and put it in a container;

2. Add water to soak;

3. After soaking, cut it into small pieces with scissors;

4. Drain the water and put it in a dish;

5. The main ingredient is a dish of wakame, and the accessories can be matched at will, such as mung bean sprouts, celery, etc., I chose cabbage cut into thin strips this time, green onion white is also cut into thin strips, and a little wolfberry;

6. Mix together and add a little sugar;

7. Add a little chili pepper;

8. Finally, add a few drops of sesame oil.

After serving, the refreshing and tempting coleslaw is OK. Wakame itself has a salty taste of the sea, so you don't need to add salt, so it not only tastes more natural, but also makes it healthier.

If you are tired of eating big fish and meat during the Spring Festival, then have a plate of cold wakame and a bowl of white porridge, the food is like this, the simpler it is, the more delicious it is. If you agree, turn around!

In the case of cold wakame, this one will handle the wakame well. Then put the seasoning, chili oil. Mix well and you're done.

To make cold wakame, first of all, we have to copy the cabbage into the water, take it out and put it in the basket, put in the green onion, ginger and garlic, add light soy sauce and spicy fresh sauce, oyster sauce and sesame oil vinegar.

In fact, the method of cold wakame is still very simple, the key is to wash it, and then you need to pour it with hot oil, and then put in the chive seasoning or something, so that it is delicious.

This is to pat some garlic and minced ginger, then make a little oil and pour spicy seeds, add chicken essence, monosodium glutamate, salt and sugar, light soy sauce, and dark soy sauce vinegar.

Wakame is known as the "king of seaweed" and contains 10 times more calcium than milk and 3 times more zinc than 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.

1. Wash the wakame with warm water.

2 wakame cut into thin strips and add garlic.

3Add a little millet spicy.

4Add a little light soy sauce.

5Add a pinch of vinegar.

6. Stir evenly to taste.

7A delicious dish of coleslaw wakame is ready!

The preparation of coleslaw wakame is as follows:Tools Ingredients: wakame, millet spicy, garlic, shrimp skin, peppercorns, balsamic vinegar, light soy sauce, chili oil, sesame oil, salt, mirin yuanxiao essence, sugar, warm water, oil, pot.

1. Wash the wakame with warm water and start soaking.

2. Clean the shrimp skin with water, cut the garlic into minced pieces, and cut the millet into small rings.

3. Drain the soaked wakame and put it in a large bowl.

4. Put in the shrimp skin, small spicy rice and garlic.

5. Pour oil into the pot and simmer over low heat until the peppercorns are fragrant.

6. Put the fried peppercorns into a bowl.

7. Take a small bowl, add salt, sugar, light soy sauce, balsamic vinegar, monosodium glutamate, chili oil and sesame oil to mix into a sauce and pour it on top.

8. Stir well with chopsticks.

1. Soak the wakame in water, bring the water to a boil, and add the wakame. 2. Add a little vinegar, oil and salt to blanch the water, and remove the cold water. 3. Put chicken essence, sugar, oyster sauce, light soy sauce, sesame oil and vinegar in a bowl and stir well.

4. Pour the sauce over the wakame, sprinkle with white sesame seeds, and put it in the refrigerator to taste.

When processing fresh wakame, the pH value is adjusted to the pH value of quicklime, slaked lime and other alkali materials permitted by food additives in hot water (or seawater), and then blanched. After continuous scalding, the salt content of the hot water (seawater) used will increase, the pH value will decrease, the liquid volume will decrease, and turbidity will occur, so it is necessary to refill the hot water (or seawater) and add alkali to adjust the pH value. The wakame soaked in this way has good color and appearance, less storage deterioration, easy to remove debris, and the selection of algae tissue cells is less permeable, and the salt immersion speed is fast and easy to remove water.

After soaking and blanching, the water content of wakame is greatly reduced, and a lot of salt can be saved when salted.

Preface. When I bought kelp, the boss gave me some wakame, and I didn't know how to get it, so I made it directly.

Material. Ingredients: 200g wakame;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shredded carrots, appropriate amount of sesame seeds, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of vinegar.

Coleslaw.

Wakame is washed, cut into sections or shredded, I'm lazy, cut it directly. Carrot grater set aside.

Bring a pot of hot water to a boil.

After the water boils, put the wakame and cook it.

It's almost time to put shredded carrots.

In a small pot, add oil and sesame seeds, burn until fragrant and pour into the wakame.

Set aside. Put the sea skirt into the ** seed, add seasonings, mix well and put on a plate, 7 mix evenly. Tips:

It's simple, and there are no tricks.

Dry wakame is washed very much in cold water, soybean sprouts, blanched in hot water, aged vinegar and light soy sauce.

The preparation of coleslaw wakame is as follows:Tools Ingredients: wakame, red pepper, light soy sauce, rice vinegar, cooking oil, garlic.

1. Prepare a serving of dried wakame, which will generally be relatively long and need to be cut.

2. Soak in water until the wakame is sufficient. Wakame is easy to soak, soak in water or warm water for a few minutes.

3. Boil a pot of boiling water, blanch the soaked wakame in boiling water for 1 minute, and remove it; Although the package instructions for wakame say that it can be eaten when it is boiled, I still have a habit of blanching a hail before eating it.

4. Cut the blanched wakame into the desired pieces, put them in a small basin, and then put the dried red pepper, patted and chopped garlic, light soy sauce, and vinegar in a small basin. Heat the cooking oil and pour over the garlic and red pepper segments.

5. Mix simply, mix evenly, put on a plate, and the dish is completed.

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 skirt, 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!

Wakame salad method:

1. Cooking ingredients: a handful of wakame, an appropriate amount of garlic, 4 millet peppers, a coriander, a spoonful of salt, a spoonful of sugar, a spoonful of light soy sauce, an appropriate amount of chili oil, and an appropriate amount of sesame oil.

First of all, prepare all the ingredients you need, wakame is pickled, and it needs to be rinsed several times under running water to remove the salt from the surface.

2. The volume of wakame will become much larger after soaking, so everyone prepares the dosage according to the actual needs of the individual, and puts the soaked wakame in a bowl for later use. Add an appropriate amount of water to the pot and bring to a boil, then blanch the soaked wakame in boiling water for one minute.

3. Blanching time should not be too long, otherwise the nutrients in the wakame will be lost, until the color of the wakame turns green, and then put it in cold water to cool down. Then use scissors to cut the wakame to a suitable size, dry it and set aside.

4. Finely chop the millet pepper and garlic, and cut the spare coriander in half.

5. Add minced garlic, millet pepper and coriander to the wakame.

6. Continue to add a spoonful of salt, a spoonful of sugar, two spoons of balsamic vinegar, a spoonful of light soy sauce, a spoonful of sesame oil and a spoonful of chili oil, grasp and mix evenly and you can eat, the delicious cold wakame is ready, when adding seasonings, you can also add it appropriately according to your personal preferences and tastes.