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What kind of seaweed is the best?

Antarctic sea bream grows in Victoria Island, Antarctica. Because of its harsh growth conditions, short manual picking period and difficult operation, only a small amount of Antarctic seawater below 4 degrees can grow in the world, which is composed of jellyfish, jellyfish tail, jellyfish core and jellyfish tendon.

How to eat dried mushrooms?

First, stir-fry dried seaweed strips with vegetables.

Ingredients: dried seaweed, carrots, garlic,

Exercise:

1. Soak dried Lentinus edodes in clean water for 30 minutes, then wash, slice garlic and carrot, and wash and slice for later use;

2. Put water in the pot, add five or six slices of ginger, boil, add soaked dried seaweed strips, and quickly remove and drain;

3. Add hot oil to the pot. After the garlic slices are fragrant, add carrots and stir-fry to change color, and add shredded pork and stir-fry in the sea;

4, drop soy sauce, adjust salt out of the pot.

Second, olive refreshing seaweed strips.

Ingredients: dry sea cucumber strips, coriander, ginger, olive oil, olive oil.

Exercise:

1. Soak dried Lentinus edodes in clean water for 30 minutes, then wash, slice garlic and carrot, and wash and slice for later use;

2. Put water in the pot, add five or six pieces of ginger, boil it, and put it into the soaked seaweed strips to quickly remove it;

3. Cool the dried seaweed strips with cold water, and then squeeze out the water as much as possible for later use;

4. Cut the olives into rings and put them in a sea mushroom bowl;

5. Add chopped coriander, salt, chicken essence, vinegar, olive oil and soy sauce to taste.

Tip: The inside of dried seaweed strips is like a sponge, and there will be moisture when frying. If you like something soft, you can fry it for a while, so that the water can be fully evaporated and absorbed by dried seaweed strips.

Where is the best sea mushroom?

You mean the place of origin? Of course, the origin is Antarctic sea mushroom, the best! Only in the unpolluted waters along the South China Sea coast of Chile can there be a small amount of growth. This stuff is rich in nutrition, especially contains natural plant gum protein, which is a natural holy product for detoxification and beauty. At present, this kind of sea mushroom is also sold at rxsc in Guangzhou Renxin Shopping Mall, and it provides express home delivery service. Its sea mushrooms are quite good in quality and taste.

Introduction of sea mushrooms

Hairy velvet is a kind of green natural food with rich nutrition and delicious taste in brown algae, and it is a wild natural deep-sea plant. It is one of the most precious and rare deep-sea plants. Due to the harsh conditions for the growth of sea mushrooms, only a small number of sea mushrooms can grow in the unpolluted waters along the South China Sea coast of Chile. The growth cycle of sea mushroom is 3 years, and it takes more than 5 years to peel off the core of sea mushroom. Hairy mushrooms are the world's restricted exploitation resources, and the annual export volume is limited to more than 300 tons. The allowable harvesting period of stems (tails) and roots (tendons) of sea mushrooms is 4 years and 8 years respectively, and the yield is even less. Sea velvet is rich in calcium, iodine, iron, potassium, fiber, carotene, seaweed gel and other indispensable nutrients, and it is really the healthiest and delicious nutritious food at present.

What is a sea mushroom? Does it taste good？

Hairy velvet is a kind of green natural food with rich nutrition and delicious taste in brown algae, and it is a wild natural deep-sea plant. It is one of the most precious and rare deep-sea plants. Sea velvet is rich in calcium, iodine, iron, potassium, fiber, carotene, seaweed gel and other indispensable nutrients, and it is really the healthiest and delicious nutritious food at present.

Cold shredded sea cucumber

Before mixing the dried mushrooms, blanch the soaked strips in water. If you want to eat something soft, it will take a long time. I only blanched for two minutes, and it felt just right, tough and crisp.

Mushroom menu

Stir-fried and dry-mixed dry sea cucumber materials: dry sea cucumber, fermented bean curd, auricularia auricula, green pepper, red pepper and coriander. Seasoning: vegetarian oyster sauce, light soy sauce, full flavor, sesame oil, pepper, ginger slices and white sesame seeds. Practice: 1. Soak the dried bean curd, slice the dried bean curd, and shred the green pepper. 2. Boil a pot of boiling water, add a few slices of ginger, blanch the sea mushrooms and fungus for 2 minutes, and remove the cold water once. 3. Put all the ingredients in a big bowl. 4, flavored HD new. 5. Add oyster sauce, soy sauce and pepper. 6. Add coriander, sesame oil and white sesame seeds and mix well. Attachment: 1 Mushrooms are allowed to soak for 3-4 hours. After soaking, Cheng Zhonghai mushrooms will lose their skin. Don't worry, it's normal. 2, blanch the sea mushrooms, add ginger slices to smell, don't mind. 3. The time for scalding the sea mushrooms depends on personal preference, 1-2 minutes is enough. Scalded sea mushrooms will become brittle after cold water. The world's newest detoxification and beauty-caring dish-cold shredded sea cucumber Raw materials: cucumber, shredded Antarctic sea cucumber, coriander, red pepper, seasoning: garlic cloves, swastika sauce, vinegar, chicken essence, coriander, sesame oil, salt and sugar. Practice: 1. Soak shredded sea cucumber in cold water for 20 minutes until it becomes soft. 2. Shred cucumber and parsley, shredded red pepper, shredded onion and minced garlic. 3. Remove the soaked shredded seaweed for later use. 4. Boil the water in the pot, pour in the dried seaweed strips, boil the pot, skim off the floating foam, and cook slightly. 5. Put meatball soy sauce, vinegar, chicken essence, sesame oil, minced garlic, a little salt and sugar into a bowl and make juice. 6. Take out the dried seaweed strips for later use. 7. Add shredded cucumber, coriander and coriander, sprinkle with shredded coriander, and stir the seasoning evenly. 8. Finally, decorate with shredded red pepper and shredded onion. Cold-mixed dried seaweed strips Ingredients: dried seaweed strips, carrots, cucumbers, peppers, red peppers, onions, ginger, garlic and seasonings. Production method: 1. A bag of golden dried seaweed strips, a cucumber and a carrot. 2. Soak dried seaweed strips in cold water for one hour. 3. Boil the water in the pot and blanch the soaked tape in the water. If you want to eat something soft, it will take a long time. I only blanched for two minutes, and it felt just right, tough and crisp. 4。 Heat oil in a pan, add pepper, sesame and pepper, and stir-fry until fragrant. Remember, put the pepper granules first, add sesame seeds and pepper segments after the oil is boiled, and turn off the heat immediately. Spicy Hot Pot-Golden Haired Pork Strip Material: 1, hot pot soup base, hot pot side dish. 2, the right amount of gold velvet strips. Production method: Wash a proper amount of soaked golden seaweed strips, boil them and put them into hot pot. Stir-fried golden seaweed strips in nine-story tower: 30-50g dried seaweed strips, 2 pieces of ginger, pepper 1 piece, and appropriate seasoning: 1 tablespoon vegetarian tea sauce, 1 tablespoon spicy bean paste, 1 tablespoon sesame oil. Production method: 1, dried golden algae. Cleaning capsicum, removing seeds and slicing; Wash the nine-story tower for later use. 2. When the oil is hot, stir-fry shredded ginger until fragrant, then add golden sea cucumber strips and pepper slices, stir-fry together, add vegetarian tea sauce, soy sauce and spicy bean paste to taste, add a nine-story tower before taking out the pan, and pour sesame oil: 1, salad oil 20g, shredded pepper, (onion essence) and clear soup essence on golden sea cucumber strips. 2. 20 grams of hot salad oil, 50 grams of boiled broth, 3 grams of vegetarian abalone juice 10, 3 grams of vegetarian oyster sauce, 2 grams of monosodium glutamate 1 g, sugar, pepper 1 g, and shredded peppers. Add golden dried seaweed strips, cook until tasty, remove and plate. 3. Hook the soup left in the pot into thick amaranth, pour 2 grams of oil and pour it into the sea mushrooms. Shredded Chili peppers are decorated with plates. Characteristics of dishes: brownish red in color, salty and sweet in taste and strong in juice. Baked golden sea cucumber strips: 30g of golden sea cucumber strips, 20g of cucumber strips, and 0/0g of pepper/kloc. Seasoning: 50 grams of wok, 5 grams of salad oil and 2 grams of coriander leaves. Method for making wok: 500g of soy sauce, 50g of sugar, 50g of balsamic vinegar (20g of garlic is vegetarian), spicy oil 15g, delicious soy sauce 15g, and mix well.

Do you want to cook the dried mushrooms when they are cooked?

It needs cooking.

Spicy sea mushrooms

material

Half a catty of seaweed, 2 peppers, 2 garlic and 2 nine-story towers, 1 bowl.

condiment

Wine 1 tablespoon soy sauce paste 2 tablespoons chicken powder and half a teaspoon sesame oil 1 tablespoon.

Exercise 1

Wash and cut into inches, slice pepper and garlic, and mash for later use.

Exercise 2

Take a pot, add 3 tablespoons of oil to stir-fry minced garlic and pepper, then pinch the wine, stir-fry dried mushrooms for a while, then season with soy sauce paste and chicken powder, stir well, add a nine-story tower to stir well, and then take out the pot, thus completing our spicy dried mushrooms today.

Cold dried seafood

Practice: 1. A bag of dried golden algae, a cucumber and a carrot. I searched the internet for the introduction of golden dried seaweed strips:

2. Soak dried seaweed strips in cold water for one hour.

3. Boil the water in the pot and blanch the soaked tape in the water. If you want to eat something soft, it will take a long time. I only blanched for two minutes, and it felt just right, tough and crisp.

4。 Heat oil in a pan, add pepper, sesame and pepper, and stir-fry until fragrant. Remember, put the pepper granules first, add sesame seeds and pepper segments after the oil is boiled, and turn off the heat immediately. Blanched sea mushrooms are fished out of hot water and immediately soaked in cold water, which will make the meat firm and increase the crispness. Shred cucumber and carrot. Add vinegar, salt, a little sugar, and just fried seasoning oil, sprinkle with minced garlic and mix well. This dish is ready.

Braised beef tenderloin with mushrooms

Features: delicious, tender and smooth, with endless aftertaste. Raw materials: 200 grams of water velvet, beef tenderloin 150 grams. Seasoning: 40g of salad oil, 25g of red pepper rings and strips, 20g of wet starch 10g, 20g of onion, 5g of garlic slices and shredded ginger, 5g of pepper 1g, 5g of salt, 30g of broth and 5g of chicken essence. Production method: (1) cut the water wool into filaments for later use; Beef tenderloin is seasoned with salt and sized with wet starch. (2) Saute ginger and garlic in an oil pan, add shredded sea cucumber, chicken essence and beef tenderloin, stir-fry evenly, add broth, add red pepper rings, green and red pepper strips and onion segments, stir-fry evenly, pour on an iron plate, and finally sprinkle with pepper. Expansion and boiling: the expansion rate of sea mushrooms is 700- 1000%, and it is generally enough to soak them in warm water at 60-70℃ 1 hour. If it swells a lot at a time, it can be soaked in clear water for 2-3 days. Squeeze out the water before use, because the special sponge inside can absorb a lot of water when soaking. Squeeze it dry before cooking, and the sponge can absorb fresh soup or sauce, thus making it more delicious and refreshing. If you want to dilute the inherent fishy smell of sea mushrooms, you can put the softened sea mushrooms in boiling water for several times before using them. The puffed shiitake mushrooms are suitable for steaming, boiling, frying, marinating, stewing, mixing, stewing and rinsing, and can be used as main ingredients and ingredients for making cold dishes, hot dishes and hot pot, as well as jiaozi and soup. Dried sea mushrooms are very elastic when chewed in the mouth. In order to soften its taste, in addition to ensuring the time of dough making, it can also be cooked for a long time, or stewed in boiling water for a while. Materials and methods of Antarctic delicacies: soak a proper amount of dried mushrooms in cold water 1 hour to a proper hardness, and then wash them; After the pot is lit, add appropriate amount of water, ginger slices, garlic and a little salt. After the water is boiled, put the mushrooms in the sea and blanch them with clear water. Take out and drain. Add garlic, coriander, salt, sesame oil and other cold dishes and sprinkle with sesame seeds. Master's lecture: Hairy velvet is a natural seaweed plant, which grows in the ice sea on the south coast of Antarctica. Do not use warm water or boiled water when soaking. Because it has a slight fishy smell, you should choose good sesame oil to cover its fishy smell. You can add Chili oil if you like spicy food.