How to mix seaweed to be delicious, and how to make seaflower delicious?

The first is the preparation of raw materials.

Fresh cauliflower one. A carrot, a green pepper, a little refined salt, a little monosodium glutamate. A little chicken essence, a little sugar, a little oyster sauce, a little light soy sauce, a little sesame oil, a little chili oil. A pinch of white vinegar.

What follows is the process of making the dish.

1. First wash the fresh cauliflower and remove the roots, then tear it into small flowers for later use, and then wash it in clean water several times. Wash away eggs and dirt. It is then controlled for later use.

2. Then wash a carrot, peel and cut diamond-shaped slices for later use. After washing the green peppers, cut them into diamond-shaped slices for later use.

3. Next, prepare the cold sauce of this dish, put a little refined salt, a little monosodium glutamate, a little chicken essence, a little sugar, a little oyster sauce, a little light soy sauce, a little sesame oil, a little chili oil in the empty bowl, and then stir it well and set aside.

Then blanch the cauliflower for one minute, and then immediately remove the water and shower. The purpose of adding refined salt and white vinegar is to make the cauliflower taste more crispy, and to make the cauliflower have a bottom taste.

5. Then put the showered cauliflower into the cold sauce, add carrot slices, and green pepper slices, and then stir them well, and then put them on a plate.

Next is the main point of preparation of this dish.

1. Cold cauliflower, blanching first is wrong, you should first add a spoonful of refined salt and a spoonful of white vinegar before blanching, and then blanch, so that the cauliflower can be more crisp and flavorful, you must remember.

3.Okay, a crispy and flavorful, refreshing and greasy one, the cold cauliflower is ready! Next time you make cold cauliflower, follow the steps above, and you will definitely make it, it is as delicious as the one in the restaurant.

How to make cauliflower salad.

Cauliflower is very nutritious, rich in protein, carbohydrates, dietary fiber, vitamins and minerals, and is easy to digest and absorb. Let's change to cold salad!

Simple and fast, especially suitable for summer ,..

Change the ingredients.

Cauliflower. 1 3 pcs. Garlic. Amount.

Carrot. Amount.

Chili oil. Amount.

Soy sauce. Amount. Vinegar. Amount.

Sugar. Amount.

Sesame oil. Amount.

Method: Read step by step.

First, break the cauliflower into uniform florets, then put it in clean water, add an appropriate amount of salt and soak for about 10 minutes.

Next, wash the carrots, peel them, and cut them into diamond-shaped pieces, cut them and put them on a plate for later use.

Add water to the pot and boil, blanch the cauliflower in the pot, wait for the color to change, take it out and drain it after blanching, and put it in the basin for later use.

Blanch the carrots in the pot without pouring the boiling water, remove them from the cool, drain them, and put them in the same container as the cauliflower for later use.

Put homemade chili oil, minced green onion and garlic, salt in a vegetable bowl, and finally add an appropriate amount of vinegar, light soy sauce, sugar and sesame oil, mix well, put it on a plate, and it's ready to serve!

Method: 1. Remove the tail of the garlic moss, wash and cut into sections, mince the ginger, and add garlic sprouts.

Don't cut it too long, it looks better with squid.

2. Thaw the frozen seaflowers, blanch them in boiling water for about 1 minute, and then take them out.

Squid gear flowers, freshly cut squid flowers, ice-free, non-shrinking, original, delicious no matter how fried.

3. Heat the pan with cold oil, add the minced ginger and spicy skin and stir-fry to bring out the spicy taste.

4. Quickly stir-fry the garlic moss over high heat, stir-fry a few more times, and fry until the garlic moss is broken.

5. Add the squid flakes and stir-fry them quickly.

6. Add some light soy sauce and stir-fry to bring out the flavor of the sauce.

7. Add a little salt and stir-fry a few times to taste.

Lu. Iron Man brand old-fashioned raw cast iron, household non-stick pan, can be used for gas stoves, uncoated pans, easy to use and clean.

8. Add some chicken essence.

Stir-fry evenly and remove from the pan.

9. Remember, this dish should not be fried for a long time, the garlic sprouts can be broken, and the sea flowers will be old and not delicious if they are fried for a long time.

The scientific name of sea flower is sea anemone, and after processing, it will make a cold sea flower, which will make the taste very crisp, can be fried, can be cold, can also be made into soup, fresh and crisp. There is no need for complex seasonings to cook anemones, and if the seasonings are too complex, the umami flavor of the sea itself will either be masked or changed.

The canes of sea cauliflower can be used for cooking.

In the folk, often eaten recipes such as: "dragon and phoenix Chengxiang" soup. That is, in the preserved pork bone soup, first put into the broad bean rice to boil, and then put into the washed and uncut sea vegetable cane, its taste is fresh and sweet, after eating can brighten the eyes and nourish the liver, cough and phlegm, it is a kind of soup dish that the middle-aged and elderly often eat.

In addition, the dish of "dragon robe plus body" is also very good. The method is to fry fresh seafood with diced ham when it is half-cooked, add starch and seasonings, and simmer it in sour vinegar for a while before getting out of the pot, its taste is sour, fragrant and delicious, and has an auxiliary effect on cardiovascular disease and frequent urination.

There are also sea vegetables such as "Dragon Claw Arch Eye" and "Dragon Vine Blue Sea" with high nutritional value.

Soak the sea skirt, rinse and put on a plate.

Spread salt, vinegar, peppercorns, minced garlic and chili noodles on top of the skirt.

Heat a little peanut oil in a wok, pour it evenly on 2, and mix well.

Nutritional value of sea cabbage:

Sea cabbage is an algae plant that grows in the ocean, and sea cabbage is the algae of the algae plant Ulva in the family Ulvaceae.

Sea cabbage contains a variety of minerals and vitamins.

Sea cabbage is rich in nutrition, has high medicinal and edible value, salty and cold taste, has the effect of clearing heat and detoxifying, soft and hard dispersing knots, and diluting water and lowering blood pressure.

It is especially suitable for patients with heat stroke, swollen cervical lymph nodes, boils, poor urination, edema, hypertension, cardiovascular diseases, etc.

Pregnant women and those with spleen and stomach deficiency should avoid eating with caution.

Sea cabbage has a salty and cold taste, has the effect of clearing heat and detoxifying, softening and dispersing knots, diluting water and lowering blood pressure, and is used for heat stroke, cervical lymphadenopathy, boils, poor urination, edema, high blood pressure, etc.

Seaweed is a seaweed ingredient with a soft texture and a refreshing taste, making it suitable for cold dressing. Under normal circumstances, cold seacliflower needs to be blanched first, and the following is the specific preparation method:

1.Put the prepared seaweed in a pot, add enough water, and bring to a boil over high heat.

2.Blanching time should not be too long, generally after boiling and then blanching for about 30 seconds to 1 minute, too long time will cause the seacauflower to become too soft and lose the taste.

3.Once blanched, remove the seaweed and soak it in ice water to cool it down quickly and keep it crispy.

4.Drain the seaweed and place in a bowl.

5.Add an appropriate amount of salt, vinegar, minced garlic, minced ginger, Sichuan pepper powder, sesame oil and other seasonings, and stir evenly and carefully.

2.After blanching, be sure to soak in ice water in time to maintain its crisp and tender taste.

3.When seasoning, seasonings can be added in an appropriate amount according to personal taste, such as chili oil, sesame paste, etc., to increase the taste level and flavor.

The sea flower, whose scientific name is sea anemone, is a very simple animal with no central information processing mechanism, in other words, it does not even have the lowest brain foundation. In terms of eating, cold salad is more delicious.

If you are not used to eating its fishy smell, put some ginger slices or some cooking wine in the boiling water, and put it in ice water after copying the water, and the taste will be more crispy. Then put salt, vinegar, chicken essence, minced ginger, sesame oil, green and red pepper shreds, some like to eat slightly sweet, you can also put a little sugar.

Spicy fried anemone 1: Wash the anemone and cut it into pieces, blanch it quickly in boiling water, immediately remove the cold water, drain the water and set aside; Heat the pan with cold oil, after the oil is hot, add the ginger shreds and stir-fry until fragrant; Cook in cooking wine, add shredded green pepper and stir-fry for one minute; Put in the anemone and continue to stir-fry over high heat for a while; Add an appropriate amount of salt and monosodium glutamate, and remove from the pan. Spicy fried anemone two:

Appropriate amount of anemone, coriander, shredded chili pepper, shredded green onion and ginger, salt, monosodium glutamate, and cooking wine. Cut the anemone and wash it, cut it into thick slices with a top knife, blanch it, add salt and rub it, wash the mucus and set aside. Add a little oil to the pot, put shredded chili peppers in the pot of green onion and ginger, stir-fry the coriander segment until fragrant, then add the processed anemone, sprinkle with salt, monosodium glutamate, cooking wine and pour sesame oil and fry evenly and put on a plate.

Spicy fried anemone three: fresh anemone, cut vertically into strips, take a dense eye net and mix it with large grains of salt and step on it in the seawater, the large grains of salt play a role in rubbing, and the salt will cause mucus to seep out. Then wash the anemone with the mucus, just add an appropriate amount of salt, MSG, pepper and stir-fry.

Sea skirt cabbage, also known as sea cabbage, sea spinach, sea lettuce, sea sticks, moss, green vine cabbage, etc. Cold sea skirt vegetables, you need to stir-fry them with hot water before cold dressing.

Preparation of cold sea cabbage.

1. Soak the sea cabbage in water after buying it and change the water halfway.

2. Peel the garlic, wash it, pat it and mince it.

3. Take a bowl and add an appropriate amount of dried chili powder and white sesame seeds.

4. Prepare a pot, add salad oil, heat to 6-7 hot, pour the oil into a bowl, stir with chopsticks, and the red oil is ready.

5. Put the soaked cabbage into boiling water and blanch, pinch it with your hands to take it out, cool the water, control the moisture, and cut it into small pieces.

6. Take a bowl, add light soy sauce, vinegar, salt, sugar, chicken powder and other ingredients, stir well, pour into the sea cabbage, and mix well.

7. Add the patted garlic paste, pour in the red oil, mix evenly and drizzle with sesame oil. Garnish with red peppers.

Tender tofu with sea skirt cabbage bonito flowers.

Material. 60g southern tofu, 1 section of cucumber, 10g of sea skirt, 1 shallot, 5g ginger, appropriate amount of bonito flowers, 6ml of Japanese soy sauce.

Method. 1.Cut the shallots into oblique rings, make ginger puree, set aside, 2Cucumber cut into small slices and set aside.

3.Soak the sea skirt in purified water, clean it and set aside.

4.Cut the southern tofu into 4cm square cubes, 5Put it in a bowl and add an appropriate amount of water to make it clear.

6.Slightly soak the bottom of the tofu with water and set aside.

7.Place the sea skirt on the bottom, put the southern tofu cubes, drizzle with Japanese soy sauce, and garnish with the thinly sliced cucumbers, green onion rings, ginger puree, and bonito flakes.

Spicy sea skirt dish.

Ingredients: Sea skirt vegetables A small handful.

A pinch of peanut oil.

A pinch of minced garlic.

Coarse chili flakes Add as appropriate.

Coarse peppercorn powder Add as appropriate.

Salt a pinch of balsamic vinegar.

Preparation of spicy sea skirt dish.

Soak the sea skirt, rinse and put on a plate.

Salt, vinegar, peppercorns, minced garlic, chili noodles, spread on the skirt like a hill.

Heat a little peanut oil in a wok and pour evenly over 2! Mix well.

Sesame sea skirt vegetables.

Ingredients for sesame sea skirt vegetables.

Umiflora chikuwa.

Cooked sesame soy sauce.

Preparation of sesame sea skirt dish.

Step 1: Cut the part of the leaves of the boiled sea skirt into appropriate sizes.

Step 2: Cut the bamboo wheel into the appropriate size.

Step 3<>

Step 4: Add the sea skirt and drizzle with soy sauce.

Step 5: Add sesame seeds, stir-fry evenly and then remove from the pan.

Sea group dishes, for example, you can go, cold salad can also be fried, first, these are can be very delicious taste of cold salad, first copy it with water, and then copy the salty taste away, and then use the millet pepper, garlic, soy sauce, put a little sugar, and then do, and then pour hot oil, in this way, it is cold, the taste is very good, if you fry to eat, you can use cold water to soak him overnight, and the next day with a small brush to brush him clean. Then bring the oil to a boil, cut the garlic into minced garlic and stir-fry it with millet pepper until fragrant, and then put the kelp and celery in it and stir-fry it together. You can eat whatever you want.

Prepare ingredients: wakame, millet pepper, garlic, oyster sauce, aged vinegar, soy sauce, peppercorns, sesame oil, salt. Wakame washed; Blanch in boiling water.

Remove and cool, cut into sections, cut the millet pepper into sections, and mince the garlic. Cut the ingredients and put them in a pot, add an appropriate amount of seasoning and salt and mix well.

Sea cauliflower is a unique submerged plant in China, which is found in the plateau lakes of Guangxi, Guizhou and other provinces, but it is the most climate-forming in Yunnan, which can form a plant community, and the length can reach three or four meters, which is spectacular. Yunnan discovered the edible value of sea cauliflower at a very early stage. The taste of sea cauliflower is very sticky and smooth, but it looks green and transparent, there is a completely different texture from ordinary vegetables, coupled with the fresh and smart taste, it is a common but very unique fresh vegetable in Dali.

The most common way to eat sea cauliflower is to cook soup, and the most common way to cook soup is to pair it with taro. It doesn't have to be complicated, just boil it with water and the sea cauliflower broken into small pieces and the taro cut into small dices until the sea cauliflower is soft and smooth, and the surface of the taro is soft, add a spoonful of cooked oil, sprinkle some salt flowers, and you can drink. When you drink it, it is full of freshness, and it hovers around your body with a thick atmosphere.

Sea cauliflower can also be fried to eat, vegetarian fried can be, add meat but take away the flavor, as if it is obviously a folk thing to make it academic, some nondescript, not as good as the original ecology to look so pleasing to the eye.

Ingredients: 400g cauliflower.

Excipients: 20 grams of dried shrimp.

Seasoning: 15 grams of sesame oil 3 grams of salt 2 grams of monosodium glutamate The method of mixing cauliflower with an appropriate amount of seafood:

1.The cauliflower is washed and broken into small florets; Wash the rice, soak it in hot water and chop it into minced pieces.

2.Put the pot on the fire, put an appropriate amount of water to boil, blanch the cauliflower, drain the water and put it in the basin, add refined salt and monosodium glutamate, mix well and marinate for about 10 minutes, sprinkle with sea rice, pour in sesame oil, and mix well.