1. What are the characteristics of Fuding Porphyra?
Fuding laver has a long history of cultivation. Porphyra is widely favored by consumers for its crispy and delicious taste and excellent quality. It is one of the precious specialties in Fujian Province. Rich in nutrition, high in iodine, and rich in choline, calcium and iron.
Second, how to deal with dried laver to make soup?
1, dried seaweed soup
Ingredients: 25g dried laver, salt, monosodium glutamate, chopped green onion and sesame oil.
Practice: soak dried laver and wash off the sediment with clear water. Add a proper amount of water to the pot and bring to a boil. Add laver and cook for a while, add salt, monosodium glutamate and chopped green onion, mix well and pour in sesame oil. Serve.
2. Shrimp and seaweed soup
Ingredients: laver, eggs, dried shrimps, refined salt, monosodium glutamate, chopped green onion and sesame oil.
Practice: wash and shred laver, put it in a bowl and add appropriate amount of shrimp; Put a proper amount of water in the pot to boil, and then pour in the evenly stirred egg liquid; After the plumeria floats, add salt and monosodium glutamate, then pour the soup into the laver bowl and pour some sesame oil on it.
3. Tomato, seaweed and egg soup
Ingredients: tomato, laver, egg, chopped green onion, soy sauce, salt, monosodium glutamate, sesame oil and coriander.
Exercise:
(1) Wash tomatoes, peel them and cut them into small pieces. Tear laver into small pieces. Break eggs.
(2) Heat oil in a wok, add chopped green onion and stir fry, then add tomato pieces, stir fry, add soy sauce and salt, stir fry evenly, and pour in three bowls of water.
(3) After the fire is boiled, cook for one or two minutes, add laver according to the taste, keep the fire, and pour in the egg liquid.
(4) After the egg liquid is poured, turn off the fire as soon as it boils, add a little monosodium glutamate, sesame oil and chopped parsley, and stir well.
3. How much laver should I eat at a time?
It is recommended to eat about 2-3 grams of laver at a time. According to the recommendation of China Nutrition Society, the recommended daily intake of iodine is 120 micrograms, and the maximum tolerable intake is 600 micrograms, while the iodine content of 100 grams of laver is 4323 micrograms, and so on, so it is suggested that the amount of laver should be about 2-3 grams each time.
After reading the above contents, we can know that Fuding laver is crisp and delicious, with good quality, which is welcomed by many consumers and has a great market demand. If it is dried laver, you can make soup according to the above treatment method.