material
300g kelp silk, 2 tablespoons white sesame seeds.
condiment
2 tablespoons soy sauce, salt, sugar 1 tablespoon, 3 tablespoons water, a little sesame oil.
The way of doing things
1. Clean sesame seeds, stir-fry them in a dry pan or bake them in an oven, and then take them out and cool them for later use.
2. kelp silk (covered with kelp silk) is boiled with water, picked up and drained.
3. Add seasoning and kelp and cook until the juice is dry, and sprinkle with sesame seeds.
The teacher said
1. Adding 1 tablespoon vinegar to the water when cooking kelp can make kelp mature faster.
2. Some kelp silk is green and tender; Some of them are dark in color and take a long time to cook.
Braised pork with kelp silk
After soaking dried kelp in water for one night, wash off the sediment, then put it in a boiling water pot for three minutes (dried kelp will stick a lot of dirty things on its surface during transportation and storage, so it must be boiled in a boiling water pot to sterilize), and then remove the supercooled water. Then beat it into kelp silk and set it aside.
Wash and drain the ribs, and marinate them with a little salt. Because the ribs will be fried and stewed with water later, the taste of salt will not easily enter the ribs. So it's better to marinate it first.
Heat oil in the pan, first add garlic slices and ginger slices, stir-fry slightly, add ribs, spray some cooking wine, stir-fry ribs over medium heat until they change color, and then add kelp silk and stir-fry for two minutes.
Pour the broth or clear water into the pot, add some soy sauce and salt to taste, then cover the pot and drain the soup with strong fire.
When the soup is almost dry, add some monosodium glutamate and stir fry. This is purely a personal preference. If you choose delicious side dishes such as mushrooms, you can naturally leave them out.
When you set the table, you can consider putting some chopped green onion and silk (as the chairman did) to decorate it.
Lotus-jujube kelp silk
Materials:
Fresh kelp 1 50g, dried lotus seeds with kernel removed 50g, dried red dates with kernel removed 10, brine juice1spoon.
(15ml), rice wine 1 tablespoon (15ml), Meiji umami juice 1 tablespoon (15ml), rock sugar 1 tablespoon (15g), etc.
Exercise:
1. Porphyra filaments can be soaked in water with a little vinegar for 20 minutes and then washed to remove fishy smell. Wash red dates and soak them in warm water for 20 minutes. Boil the dried lotus seeds in a boiling water pot for 15 minutes, take them out and drain them.
2. Put the processed kelp, red dates and lotus seeds into a wok, add marinade, rice wine, crystal sugar and 1/2 bowls of clear water, boil with strong fire, simmer for 25 minutes with low fire, concentrate, pour delicious flavor juice and sesame oil on the soup, and collect the juice 1 minute with strong fire.
Tips:
1. Brine juice is generally used to stew meat dishes, and it is also very cheap to make this vegetarian dish. You can buy bottled brine juice in the supermarket.
2. kelp silk is made of fresh kelp, which is dark green in color and delicious, but it has no such effect with soaked dried kelp.
Sweet pickled vegetables with shredded seaweed
[Raw material/seasoning]
Seaweed silk (dry goods) 1/2kg
Salt 1/3 tbsp.
Brown sugar 1/2 cups
Maltose? cup
2 tablespoons sesame oil
Water 1 cup
1 tbsp rice wine
[production]
(1) After washing kelp, soak it in clear water for about 2 hours, and then drain the water for later use.
(2) Boil and dissolve all seasonings in a pot, then add kelp shreds and cook over medium heat until the soup is thick and dry. Take it out and let it cool, then put it in the refrigerator. It can be eaten after cooling and can be stored for about 1 month.
Roasted goose with shredded seaweed
Main ingredients:
Goose, kelp, ingredients, onion, ginger, star anise, garlic seed, dried pepper, cinnamon,
Seasoning:
Salt, sugar, soy sauce, pepper, yellow wine, Chili sauce, bean paste.
Exercise:
1. Boil the goose, stir-fry shallots, ginger and star anise in oil, stir-fry the goose together, stir-fry the bean paste, soy sauce, sugar, salt and water together, and put it on low heat. When it is almost ready, add garlic and burn it for later use.
2. Put kelp silk into the soup with the cooked goose soup and cook for about 20 minutes.
3. Sprinkle seasoning on the pot.
Sweet and sour kelp silk
Main raw materials: kelp
Production essentials: kelp is washed and soaked for several hours, beaten into kelp shreds, blanched and drained, and mixed with sugar, vinegar and sesame oil.
You can also stir-fry and season in the oil pan.
Features: crisp, tender, fragrant, sweet and sour. Pork pork porridge
Food and efficacy: boutique staple food nourishing yin recipe anemia recipe
Taste: salty and delicious. Technology: boiling
Preparation materials of Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Por
Ingredients: japonica rice100g.
Accessories: 20g of dried laver and 50g of lean pork.
Seasoning: salt 2g.
Teach you how to make laver lean porridge, and how to make laver lean porridge is delicious.
1. Wash laver and soak in cold water to remove fishy smell;
2. Chop the pork for later use;
3. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it;
4. Add about 1000 ml of cold water to the pot, add the japonica rice, and boil it with high fire first;
5. Stir a few times, then add laver and minced meat, and cook with low fire until porridge is finished;
6. Add salt to taste, and then continue to cook until the porridge is cooked, and you can serve it.
The practice of kimbap with laver introduces the food and its function in detail: the malnutrition diet of elite staple food athletes.
Taste: fragrance technology: others
Materials for making kimbap with laver:
Ingredients: 300g of rice and 200g of laver.
Accessories: egg 150g, loofah 100g, bell pepper10g, cucumber 50g.
Seasoning: salt 10g, salad oil 2 1g, white vinegar 30g, sugar 40g, yellow rice wine 21g.
Teach you how to cook kimbap, and how to cook kimbap is delicious.
1. Mix hot white rice with white vinegar, white sugar and Shaoxing wine while it is hot, and let it cool;
2. Put the laver in a dish and bake it over high fire for 1 min for later use;
3. Break up the eggs, preheat the baking tray with high fire for 3 minutes, add salad oil, pour in the egg liquid, take them out with medium fire of 1 min for 30 seconds to make them look like egg skins, and then cut them into strips with the width of 1 cm;
4. Salted cucumber, pickled 10 minute, cut into 6 strips;
5. Cut the pickled melon into strips with a width of 1 cm;
6. Spread the rice on the laver, put egg strips, cucumber strips, melon strips and shredded red beet in the middle, roll it into a tube, cut it into thick slices with a width of 1 cm, and put it on a plate.
Pie-food phase grams:
Rice (steamed): Rice should not be eaten with horse meat, honey and Xanthium sibiricum.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of laver porridge introduces the cuisines and their effects in detail: the prescription of clearing away heat and toxic materials, the prescription of hypertension, the prescription of Keshan disease, the prescription of Kaschin-Beck disease and the prescription of arteriosclerosis.
Taste: fragrance technology: boiling
Porphyra porridge making materials:
Ingredients: japonica rice100g.
Accessories: laver (dry) 15g, pork (lean) 50g.
Seasoning: salt 5g, monosodium glutamate 1g, onion 5g, pepper 2g, sesame oil 15g.
Teach you how to make laver porridge, and how to make laver porridge is delicious.
1. Wash the laver first, then clean the japonica rice, put it in the pot, add water and get angry, and cook porridge.
2. Cut pork into fine powder, pour it into japonica rice porridge, and add laver, refined salt, monosodium glutamate, onion (cut flower) and sesame oil. Cook for a while and sprinkle with pepper. Tips-Health Tips:
1. clearing away heat and toxic materials, moistening lung and resolving phlegm, softening hardness and lowering blood pressure.
2. Suitable for simple goiter, hypothyroidism, tuberculosis of cervical lymph nodes, edema, gonorrhea, beriberi, cough, chronic bronchitis, hypertension, arteriosclerosis, etc.
3. People with spleen and stomach deficiency and cold and dampness stagnation should not eat.
The practice of laver soup introduces the cuisine and efficacy in detail: edema prescription, cough prescription, beriberi prescription, hypertension prescription and thyroid disease prescription.
Taste: original and salty. Technology: boiling.
Materials for making laver soup:
Material: 25g dried laver.
Seasoning: salt 2g, monosodium glutamate 2g, soy sauce 3g, pepper 2g, sesame oil 5g.
Teach you how to make seaweed soup, and how to make seaweed soup is delicious.
1. Soak dried laver in clean water, wash off sediment and control moisture;
2. Wash the pot, add a proper amount of water into the pot and boil it;
3. Pour laver into the pot, first boil it with high fire, then simmer for 6 to 8 minutes, add refined salt, soy sauce, pepper, monosodium glutamate and sesame oil, and cook for a while, then take it out of the pot.
Tips-Health Tips:
This soup has the effects of resolving phlegm, softening hard mass, clearing away heat and promoting diuresis, tonifying kidney and nourishing heart.
The practice of Sansi seaweed soup introduces the cuisine and its effects in detail: private cuisine, high blood pressure diet, anti-cancer diet and thyroid disease diet.
Taste: salty and delicious. Technology: boiling
Materials for making Sansi Porphyra Soup:
Ingredients: 25g dried laver, 20g bamboo shoots, 20g fresh mushrooms and 20g dried bean curd.
Seasoning: peanut oil 10g, soy sauce 5g, sesame oil 5g, salt 3g, monosodium glutamate1g.
Characteristics of Sansi Porphyra Soup:
Bright colors and delicious taste.
Teach you how to make three-silk laver soup, and how to make three-silk laver soup is delicious.
1. Porphyra, bamboo shoots, mushrooms and dried bean curd are cut into filaments together;
2. Put the pot on fire, heat it with peanut oil, pour 500ml of clear soup, add laver, shredded bamboo shoots, shredded mushrooms and dried bean curd, bring to a boil, add soy sauce, refined salt and monosodium glutamate, pour sesame oil into the soup bowl.
The method of seaweed eel roll introduces the dishes and their effects in detail: the formula of nourishing qi and blood and the formula of malnutrition
Taste: salty and delicious. Technology: wrapped and steamed.
Materials for making laver eel rolls:
Ingredients: 750g sea eel and 220g eggs.
Accessories: laver (dry) 100g.
Seasoning: 5g of shallot, 5g of cooking wine, 2g of salt, 0g of 65438+ monosodium glutamate, 5g of starch (pea), 5g of ginger, 5g of sesame oil and 25g of egg white.
Characteristics of laver eel rolls;
It is mellow and delicious, and the fish is fresh and tender.
Teach you how to make laver eel rolls, and how to make laver eel rolls is delicious.
1. Wash the eel, cut it along the back with a knife, remove the back bone, peel, remove the tendons and thorns, cut it into mud with a knife, put it in a bowl, add Jiang Mo, cooking wine, salt, monosodium glutamate and egg white (25g), then add water 100g, stir vigorously, and then mix with starch and egg white.
2. Beat the eggs into a bowl, add starch and salt, stir evenly with chopsticks, and spread out five egg skins in the pot for later use. Spread a piece of seaweed on the countertop, cover it with a layer of egg skin, then spread a layer of fish paste, put an onion in the middle and roll it up in turn. According to this method, make 5 strips, steam them in a cage, steam them on high fire for 10 minutes, take them out, cool them, and cut them with an oblique knife.
Tips for making laver eel rolls;
Eels are also called eels, including river eels and sea eels. This dish is suitable for using sea eel as raw material. Tips-Health Tips:
Rich in nutrition, rich in protein, fat, vitamins, calcium, phosphorus, iron and so on. It has the functions of invigorating qi and nourishing blood, expelling wind and removing dampness, and is a good food in the third trimester of pregnancy.
The practice of Porphyra Zhusheng Decoction introduced the cuisine and its effects in detail: invigorating qi, losing weight, improving intelligence, strengthening brain and preventing cancer.
Taste: sweet and salty technology: boiling
Materials for making laver bamboo sheng soup;
Materials: 20 grams of laver (dry), 300 grams of Dictyophora (dry) and 200 grams of Lentinus edodes (fresh).
Seasoning: 3g of sugar, 1 g of chicken essence, 2g of salt, 5g of starch (corn), 2g of white vinegar, 6g of salad oil, 3g of pepper 1 g, and 3g of sesame oil.
Teach you how to make laver bamboo sheng soup, and how to make laver bamboo sheng soup is delicious.
1. Wash vegetables, soak them in cold water to remove fishy smell, and take them out for later use;
2. Soak in cold water, and cut into shreds;
3. Wash the bamboo shoots, put them in boiling water, soak them in cold water and pick them up;
4. Soak in diluted white vinegar for half an hour, then wash away the vinegar smell with cold water, and then pick it up and chop it up;
5. Heat salad oil in a wok, add shredded bamboo shoots, shredded mushrooms and laver, and add chicken soup to boil;
6. Add salt, sugar, chicken essence and other seasonings, pour into the pot and simmer for about 10 minute;
7. Mix starch with appropriate amount of cold water, thicken in a pot, then sprinkle with pepper and pour in sesame oil.
Key points of making laver and bamboo sheng soup;
This product needs about 400 grams of chicken soup.
The method of stir-frying purple vegetable rolls introduces the cuisine and its effects in detail in a loose way: the home-cooked recipes for nourishing qi and blood, tonifying deficiency and strengthening the body, thyroid diseases and osteoporosis.
Taste: salty and delicious. Technology: frying
Materials for making loose fried purple vegetable rolls;
Ingredients: fat 100g, shrimp 200g, horseshoe 100g.
Accessories: dried laver 200g, starch (corn) 40g, wheat flour 50g, egg white150g.
Seasoning: lard (refined) 150g, salt 5g, monosodium glutamate 2g, cooking wine 15g, sesame oil 2g, ginger 5g and onion 5g.
Characteristics of bulk fried purple vegetable rolls;
Soft and tender, neat and beautiful, delicious.
Teach you how to make loose fried purple vegetable rolls, and how to make loose fried purple vegetable rolls is delicious.
1. Chop shrimp meat and fat meat, put them together and chop them into paste;
2. Add refined salt, minced onion and ginger, monosodium glutamate, cooking wine and sesame oil into the pot and stir into stuffing;
3. Add flour to egg white with 1 and mix it with proper amount of water to make egg white paste;
4. Beat 4 egg whites into egg bubbles, and add starch and refined salt to make egg bubbles;
5. Wash the laver, squeeze out the floating water, spread it out, spread the egg white powder paste, and put the stuffing;
6. Roll into a purple vegetable roll with a diameter of 1.7 cm and a length of 7 cm;
7. Dip in the egg paste and fry it thoroughly with 40% heat;
8. When it turns silvery white, take out the control oil and put it in the plate.
Pie-food phase grams:
Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The method of seaweed herring roll introduces the cuisine and its effect in detail: the home-cooked recipes of invigorating qi and nourishing stomach, nourishing deficiency and strengthening spleen and appetizing.
Taste: salty and delicious. Technology: wrapped and steamed.
Materials for making laver herring rolls:
Ingredients: 250g herring.
Accessories: dried laver 15g, egg 100g, egg white 30g.
Seasoning: peanut oil 15g, cooking wine 15g, onion 10g, ginger 5g, pepper 1g, salt 4g, monosodium glutamate 2g, starch (corn) 15g.
Characteristics of Porphyra herring rolls;
Soft and delicious, mellow and palatable.
Teach you how to make seaweed herring rolls, and how to make seaweed herring rolls is delicious.
1. Wash herring to remove bone spurs and skins, chop it into fine mud and put it in a bowl;
2. Add cooking wine, salt, pepper, chopped green onion, Jiang Mo, egg white and wet starch to the bowl, and stir vigorously to make stuffing;
3. Beat the eggs into a bowl and stir them into liquid, then add a little salt and wet starch and mix well;
4. Put the egg liquid into a hot oil pan and spread it into egg skins (4 pieces in total);
5. Porphyra is boiled with warm water and washed;
6. Lay each egg skin flat on the chopping board, spread a layer of fish stuffing with the same thickness on it, then cover it with a piece of laver, spread a layer of fish stuffing, and roll it forward into a tube;
7. Glue both ends with a little wet starch, put them on a plate, steam them in a drawer (from the time when the water boils) 15 ~ 20 minutes, and then take them out and eat them on a plate.
The practice of laver soup in casserole introduces the cuisines and their functions in detail: private cuisine, pregnant women's recipes, preschool children's recipes, malnutrition recipes and osteoporosis recipes.
Taste: salty and delicious. Technology: boiling
Making materials of laver soup in casserole:
Ingredients: 50g of dried laver, 50g of bamboo shoots, 50g of fresh mushrooms, 50g of Chinese cabbage and 50g of dried bean curd.
Seasoning: peanut oil 15g, sesame oil 5g, soy sauce 5g, salt 2g, monosodium glutamate 1g and ginger 5g.
Characteristics of laver soup in casserole:
Delicious and nutritious.
Teach you how to make casserole seaweed soup, and how to make casserole seaweed soup is delicious.
1. Remove impurities from laver and break it into pieces by hand; Water-soaked mushrooms and dried tofu are cut into filaments; Washing bamboo shoots, shelling, cooking and cutting into filaments; Wash the Chinese cabbage and trim it for later use; Wash ginger, peel and cut into Jiang Mo.
2. Put the wok on the fire, heat it with oil, stir-fry shredded mushrooms, shredded bamboo shoots and dried bean curd, pour in 1500ml vegetarian soup and laver to boil, pour into a casserole, add seasonings such as soy sauce, refined salt, monosodium glutamate and Jiang Mo, and when the soup boils, sprinkle sesame oil and add Chinese cabbage to cook.
The practice of laver and bean curd soup introduces the cuisine and its efficacy in detail: Sichuan Yanggan recipe, hypertension recipe, hyperlipidemia recipe and anticancer recipe.
Taste: fragrance technology: boiling
Materials for making laver bean curd soup:
Material: 30g of dried laver.
Accessories: tofu (South) 300g, egg 150g, medlar 10g.
Seasoning: 3 grams of monosodium glutamate, 3 grams of pepper, 3 grams of salt and 3 grams of starch (peas).
Characteristics of laver and tofu pudding soup;
Refreshing and palatable, crystal clear.
Teach you how to make laver and tofu pudding soup, and how to make laver and tofu pudding soup is delicious.
1. Porphyra is soaked, washed and cut into pieces;
2. Cut tofu (south tofu) into small cubes;
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
The method of fried bacon with purple moss introduces the cuisine and its effect in detail: hubei cuisine teenagers' spleen-invigorating and appetizing recipes.
Taste: salty and delicious. Technology: stir-fry.
Processing materials for fried bacon with laver;
Ingredients: 200g of bacon (raw) and 800g of purple cabbage.
Seasoning: monosodium glutamate 1g, salt 5g, ginger 5g, lard (refined) 40g.
Characteristics of fried bacon with purple vegetable moss;
The cauliflower is purple, crisp and slightly sweet, with no residue. Bacon is pink, rich in wax and suitable for meat and vegetables.
Teach you how to cook fried bacon with purple vegetable moss, and how to cook fried bacon with purple vegetable moss is delicious.
1. Knead purple cabbage moss (red cabbage moss) into 4 cm long segments, wash it with clear water and drain it;
2. Cut the bacon into pieces 3 cm long and 0.3 cm thick;
3. Put the wok on the fire, add cooked lard and heat, stir-fry a little ginger powder, and add bacon to stir-fry;
4. When the fat part is fried to be transparent and the thin part is pink, take it out of the pot and put it on the plate;
5. Add refined salt and monosodium glutamate to the vegetable moss in the oil pan, stir-fry until it is raw, add bacon and stir-fry to taste, push it evenly with a spoon, and shake it for a few times.
Tips for making fried bacon with purple moss;
1. The cured bacon from winter to the future is of high quality. If there is salt frost, the salt contained in the bacon can be rinsed with salt water lower than the salt concentration of the bacon, so that the salt frost is dissolved in water and the original flavor remains unchanged. Never rinse with water alone;
2. The cauliflower produced in Wuchang Hongshan is plump and tender.
3. Stir-fry the moss quickly, stir-fry, add a little vinegar, the moss is crisp and tender, and the bacon is fresh and tender.
The method of fresh laver with pepper oil introduces the cuisine and its effects in detail: the recipes for teenagers in other cuisines of Hunan cuisine and the recipes for invigorating spleen and appetizing.
Taste: Zanthoxylum bungeanum. Technology: mixing
Ingredients of fresh laver with pepper oil;
Material: laver (dry)100g.
Accessories: 3 grams of pepper (red tip), 3 grams of garlic (white skin), 5 grams of coriander and 5 grams of celery.
Seasoning: salt 2g, monosodium glutamate 1g, white sugar 2g, chili oil 10g, sesame oil 10g and vinegar 5g.
Teach you how to make fresh laver with pepper oil. How to make fresh laver with pepper oil is delicious.
1. Wash the fresh laver, drain the water, cut it into sections, boil it in boiling water for about 3 minutes, and then take it out and cool it for later use; Respectively cleaning Zanthoxylum bungeanum, coriander and celery, and cutting into powder; Peel garlic, wash it, pat it evenly and chop it into powder.
2. Stir the cold-mixed laver, pepper, garlic, coriander, celery and seasonings (salt 2g, monosodium glutamate 1g, sugar 2g, chili oil 10g, sesame oil 10g, vinegar 5g) evenly, and marinate for 4-6 minutes.
Pie-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
The practice of laver rice introduces the cuisine and its function in detail: Korean cuisine.
Materials for making laver rice:
Ingredients:150g sticky Mi Yue, several pieces of instant laver, 4-5 mushrooms and about 85g ham.
Accessories: 2 tbsp celery and carrot, 5/4 cup soup, a little onion, a little salt and a little pepper.
Teach you how to cook laver rice, and how to cook laver rice is delicious.
1. Soak mushrooms and dice them, add a little oil and corn starch and mix well, dice ham and cut seaweed into strips.
2. Taomi, cooked with soup. When the rice soup is hot, cook the mushrooms, ham, celery, carrots and seasonings together.
3. When the rice is cooked, sprinkle with onion and mix well to make bibimbap.
4. Take a cellophane and put it on a small bamboo mat to make sushi. The surface is slightly wet. Put a little mixed rice on cellophane, roll cellophane with a small bamboo mat, roll rice into a small cylinder and wrap it with seaweed strips.
Tip: Instant laver should be stored in a dry bottle or fresh-keeping sealed bag, otherwise it will get wet easily and lose its crisp flavor.
The practice of Phoenix Purple Vegetable Roll introduces the cuisine and its function in detail: Korean cuisine.
Materials for making phoenix purple vegetable rolls:
Ingredients: (1) minced pork 150g shrimp 150g water chestnut 3 (2) eggs (3) square seaweed 2 (1) salt 1/2 tsp sugar 65438+. 2 teaspoons of white powder 1 teaspoons of pepper 1 teaspoons of sesame oil 1 teaspoons of salt 1/3 teaspoons of sugar 1 teaspoons of fresh chicken powder 1/3 teaspoons of sesame oil 1 teaspoons of water 650.
Teach you how to make phoenix purple vegetable rolls, and how to make phoenix purple vegetable rolls is delicious.
(1) Chop the materials (1) together, then add the seasoning (1) and mix well to get the stuffing.
(2) Beat the eggs, add seasoning (2) and beat them into egg juice, fry the egg juice into thin egg skins, take them out and cut them into two semicircular egg skins for later use.
(3) spread the egg skin flat, spread a piece of seaweed on each piece, then sprinkle a little white powder, spread a layer of stuffing, roll it into solid strips, make two copies in turn, put them together in an oiled plate and put them into steamed rice? Two minutes.
(4) Take it out and let it cool. Cut each roll into 6 pieces and put it on the table.
Quantity: 12 pieces
The method of laver noodles introduces the dishes and their functions in detail: medicinal diet remedies
Materials for making laver noodles:
Ingredients: seaweed 30g, licorice 10g, egg 1g, dried noodles 10g, ginger 5g, onion 5g, salt 5g and vegetable oil 20g.
Characteristics of laver noodles:
Clearing away heat and toxic materials, diuresis.
Teach you how to make laver noodles, and how to make laver noodles is delicious.
1. Wash laver thoroughly and tear it into small pieces; Wet Glycyrrhiza uralensis Fisch thoroughly and slice; Slice ginger and shred onion.
2. Heat a wok over high fire, add vegetable oil, stir-fry ginger and onion when half-cooked, stir-fry eggs until cooked, add 500 ml of clear water, bring to a boil, add licorice, dried noodles and salt, and add laver when half-cooked, and cook until cooked.
How to eat: 65438+ 0 times a day, staple food. Every time 100g.
The method of laver egg skin roll introduces the dishes and their functions in detail: delicious cake.
Materials for making laver egg skin rolls:
Ingredients: half a catty of minced fish (available in the market), 3 eggs and 2 pieces of laver.
Teach you how to make laver omelet, and how to make laver omelet is delicious.
1, beat the eggs into egg liquid, put them in a pot and spread them into two fried eggs.
2. Spread the omelet while it is hot, put the minced fish on the omelet, spread a piece of seaweed, and then roll it up from the side and compact it.
3. steam the egg roll in the pot for ten minutes. Slice after cooling.
If you like, you can serve it with ketchup.