Materials: 10 grams of light dried wakame, 150 grams of round-grained rice, salt 1/2 teaspoon, 1 tablespoon of sesame oil, 3 grams of green onions.

Practice: polished round-grained rice, put into the pressure cooker with the right amount of water to cook into white porridge; dried wakame soaked in water and chopped; pan heat add sesame oil, popping shallots; into the wakame slightly stir-fried; and then put into the boiled congee; high heat boil to a low fire to cook for 5 minutes, add salt seasoning can be.

Tips: Cooking congee with a pressure cooker is more economical; wakame is very easy to mature, so do not have to cook for too long.

2, three shredded wakame

Materials: bamboo shoots, wakame, celery, red pepper, ginger, sesame oil.

Practice: bamboo shoots peeled off the outside shell, cut into coarse silk spare. Buy wakame and soak it in water for a day. Wash the kohlrabi and cut it into thick julienne strips as well. Wash celery and red bell pepper, and cut into thick julienne strips. Scrape the skin off the ginger, and chop it into small pieces. Blanch the wakame in a pot of boiling water to remove the fishy odor. Another pot, put a little oil in the pot, stir-fried ginger, into the bamboo shoots, wakame silk slightly fried, add some water seasoning slightly cook for a while, so that the dish is flavored, almost two kinds of vegetables are almost cooked, add celery, red pepper slightly fried for a while, plus drizzle a little sesame oil out of the pot on a plate can be.

Tips: This dish is bright in color, taste fresh and salty, slightly fishy taste. The key to making this dish: to put some ginger or ginger, to remove the fishy smell. All four dishes in the pot, must be large fire frying, so that the dishes out of the pot especially fragrant.