Sea shoots do not need to be boiled before cooking, you need to simply blanch them, this can remove a certain fishy flavor, but also can improve the crispness of sea shoots.

Generally speaking, the common life is dry sea shoots, dry sea shoots need to be soaked before making.

Sea asparagus is actually also known as ice shoots in life, which is a kind of special algae that looks a bit like bamboo shoots, and is mostly produced in Chilean Zillo Island near the Antarctic.

Generally speaking, sea shoots are characterized by sweet and sour, ice shoots tough and slippery, in our country fresh sea shoots are almost impossible to see.

Normally, ice shoots are very light, so they always float on the surface of the water, and you need to be careful when soaking them: you can't soak them in cold or hot water.

Soaking in cold water takes a very long time and makes it difficult to soak it through; soaking in hot water shrinks the asparagus and the texture becomes as hard as a cowhide tendon.

High-quality sea shoots are mostly grayish-brown, chewy, smooth and tender, with no special taste of their own, and taste good after cooking, but not in excess.

For sea shoots, the best way to eat is fried or cold to eat, used for cold the best use of "chili" technique, used to stir-fry then to "stir-fry", "stir-fried The best way to do this is to use the "stir-fry" technique.