As we all know, seaweed, as a kind of high-energy food, has always occupied an important position in Japanese daily diet. Some data show that 10% of Japanese people's daily diet is algae food. In European countries such as France, Norway and Ireland, seaweed often appears on restaurant menus.
So far, more than 6000 different kinds of algae have been found. With so many kinds, algae naturally have different functions. Microalgae, such as blue-green algae represented by spirulina, can be made into powdered food additives after drying and crushing. On the other hand, brown algae is a typical macroalgae. Most of them grow on reefs in shallow waters, and their length even reaches more than 50 meters. Agar is extracted from brown algae and is often added as a component to children's favorite ice cream or candy to keep its crystal state. Red algae is delicious and nutritious, and the content of vitamin C is even much higher than that of citrus. Because a lot of salt remains after drying, many seaweeds have become delicious condiments. Sushi lovers will never be unfamiliar with algae food. Those dumplings with sashimi are wrapped in seaweed, which is a kind of red algae. Porphyra is an essential seasoning in salad or bean paste soup in any restaurant in Japan. Nowadays, in the kitchens of many families in Germany, laver has also become one of the secret weapons for housewives to cook various delicious soups.
Pasta made of fungus and shrimp. Saxifraga is actually a seaweed plant that looks like a ponytail. Chop it up, mix it with shrimp and garlic to make marinade, and pour it on steaming noodles. It's really tempting.
Microalgae such as Chlorella and Spirulina are suitable for adding pasta and are easy to breed. A large sink or glass jar, plus enough air or carbon dioxide, is enough to form a set of seaweed culture equipment. Of course, adequate light is also extremely important. The stronger the light, the faster these creatures grow. People catch these seaweeds, dry them in the sun and grind them into powder, which is convenient for bakers to knead into dough.
Seaweed food is rich in plant protein, unsaturated fatty acids, vitamins and trace elements, rich in nutrition, healthy and delicious, and is worthy of being a new type of health food in 2 1 century. "