Carrageenan is carrageenan, and Qingdao people call it asparagus; It belongs to Phaeophyta, Taxodiaceae and Carrageenan, and is an important economic seaweed in China, which is naturally distributed in the Atlantic coast and southeast coast of China, as well as Qingdao and Dalian.

This dish is called cold staghorn.

Ingredients: carrageenan, green pepper, refined salt, ginger, balsamic vinegar, soy sauce and sugar.

working methods

1. Wash the dried antlers with clear water to remove impurities such as sand.

2. Soak the washed antlers in clear water for about 5 hours.

3. Wash and shred green peppers and red peppers, shred ginger, and mash and dice garlic.

4. Cut the antlers into long sections after elutriation.

5. Put the velvet antler into a clean container, sprinkle with shredded ginger and mix well.

6. Pour in a tablespoon of balsamic vinegar.

7. Sprinkle a little salt.

8. Transfer a tablespoon of soy sauce.

9. Add the right amount of sugar.

10. Sprinkle garlic and mix well.

skill

1. Wash the dried antlers with clear water and soak them in clear water.

2, cold dishes can be properly put some ginger, garlic and vinegar for sterilization and seasoning.

3. The taste of ginger in velvet antler plate will be slightly bitter.