We provide several seaweed recipes, all of which are delicious!

Fried bacon with seaweed moss

Ingredients: 200g bacon (raw), 800g seaweed sprouts

Seasoning: 1g MSG, 5g salt, ginger 5 grams, lard (refined) 40 grams

1. Cut the seaweed moss (red cabbage moss) into 4 cm long sections, wash with water and drain;

2. Cut the bacon into 3 cm long and 0.3 cm thick slices;

3. Put the wok on high heat, add cooked lard to heat, add the minced ginger and stir-fry, then add the bacon and stir-fry ;

4. Fry the fat part until it is transparent and the lean part turns pink. Remove from the pot and place it on a plate;

5. Add the vegetable moss into the oil pan and add refined salt and MSG. , stir-fry until cooked through, add bacon and stir-fry until fragrant, push evenly with a spoon, shake the pot a few times, and serve.

Key tips for making fried bacon with seaweed moss:

1. The bacon pickled after the winter solstice is of high quality. If salt frost appears, use salt water with a lower salt concentration than the bacon to rinse off the bacon. The salt contained in it causes the salt frost to dissolve in the water to keep the original flavor unchanged. Do not rinse with water alone;

2. The vegetable moss should be fat and fresh and tender from Hongshan, Wuchang; Adding a little vinegar can make the vegetable greens crisp and tender and the bacon fresh and tender.

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Fried seaweed rolls

Ingredients: 100 grams of fat pork, 200 grams of shrimp, 100 grams of water chestnuts

Accessories: 200 grams of seaweed (dry) , 40 grams of starch (corn), 50 grams of wheat flour, 150 grams of egg white

Seasoning: 150 grams of lard (refined), 5 grams of salt, 2 grams of MSG, 15 grams of cooking wine, 2 grams of sesame oil , 5 grams of ginger, 5 grams of green onions

1. Chop the shrimp and fat together and chop them into puree;

2. Add refined salt, minced green onion and ginger, and MSG in a basin , cooking wine, and sesame oil to make a filling;

3. Use 1 egg white, add flour, and an appropriate amount of water to make an egg white paste;

4. Use 4 egg whites to make egg foam. Add starch, refined salt and egg paste;

5. Wash the seaweed, squeeze out the floating water, spread it out, apply the egg white paste, and put the filling;

6. Roll it up Seaweed rolls with a diameter of 1.7 cm and a length of 7 cm;

7. Dip in egg batter and deep-fry in 40% hot oil;

8. When it turns silvery white , remove the oil and put it into a plate.

Tips - foods that are incompatible with each other:

Fat meat: Pork should not be mixed with black plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, and coriander , soft-shell turtle, water chestnut, buckwheat, quail meat and beef are eaten together. It is not advisable to drink a lot of tea after eating pork.

Shrimp: Avoid eating shrimp with certain fruits. Shrimp is rich in nutrients such as protein and calcium. If they are eaten together with fruits containing tannic acid, such as grapes, pomegranates, hawthorns, and persimmons, it will not only reduce the nutritional value of the protein, but also tannic acid and calcium ions will combine to form insoluble conjugates that irritate the gastrointestinal tract, causing discomfort, vomiting, and Symptoms include dizziness, nausea, abdominal pain and diarrhea. Seafood and these fruits should be eaten together at least 2 hours apart.

Egg white: Egg white cannot be eaten with saccharin, soy milk, or rabbit meat.

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Steamed fish with seaweed

Ingredients: 500 grams of grass carp

Accessories: 50 grams of rapeseed heart

Seasoning : 10g shallots, 15g ginger, 1g MSG, 20g rice wine, 3g salt, 1g pepper, 30g lard (refined)

1. Remove the scales and gills of live grass carp , cut open the back and remove the internal organs, cut off the head and tail, and remove the thick spines of the spine;

2. Cut the fish into strips about 4 cm long, 2 cm wide, and 1 cm thick;

3. Soak the fish sticks in 25 grams of refined salt and rice wine for 5 minutes, and then wash them with clean water;

4. Soak the seaweed in clean water for 2 minutes and wash away the sediment. Tear into small pieces;

5. Wash the rapeseed hearts;

6. Heat the wok, add 15 grams of cooked lard, then add the rapeseed hearts, stir-fry them, and serve In a large soup bowl;

7. Set the wok over high heat, add 750 ml of cold water, fish sticks, onion knots, ginger slices, rice wine, ginger, add cooked lard, MSG, and seaweed and bring to a boil , pour into a large soup bowl, sprinkle with pepper and serve.

Instructions for making steamed fish with seaweed:

1. Remove the head of the fish first, then cut the backbone into two pieces with a horizontal blade, and then remove the sternum. When removing the bones, the knife should be close to the fish bones;

2. When the fish fillets are added, the soup will be thick and easy to mix.

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Seaweed Salad Roll

Ingredients: 100g Jinhua ham, 100g potatoes (yellow skin), 50g green beans, 50g nori (dry) , 100 grams of toast

Seasoning: 50 grams of salad dressing (supermarket salad dressing)

1. Cut Jinhua ham into strips as long as the toast, remove the yellow skin around the toast . Peel the potatoes and cut them into 1 cm thick strips the same length as the toast. Put the green beans and potatoes into bags respectively. Do not tie the bags too tightly. Cook on high heat for 7 minutes. Take them out and let them cool.

2. Place the seaweed on a plate and roast it over high heat for 1 minute and 30 seconds. Cut it in half and cut it into 3 cm longer than the toast. Set aside.

3. Take a piece of seaweed, put it on toast, put Jinhua ham, potatoes, and green beans side by side, squeeze in salad sauce and roll it up, stick the joints with salad sauce, and cut it in half diagonally before eating That's it

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Lean seaweed porridge

Ingredients: 100 grams of japonica rice

Accessories: 20 grams of seaweed (dried), pork (Lean) 50 grams

Seasoning: 2 grams of salt

1. Wash the seaweed and soak it in cold water to remove the fishy smell;

2. Cut the pork into mince and set aside;

3. Wash the japonica rice, soak it in cold water for half an hour, take it out, and drain the water;

4. Add about 1000 ml of cold water to the pot, and add the japonica rice to the pot. Put it in and bring it to a boil over high heat first;

5. Stir a few times, then add seaweed and minced pork, then simmer over low heat until the porridge is ready;

6. Next Add salt to taste, then continue cooking until the porridge is ready, then serve.

Tips - foods that conflict with each other:

Japonica rice: Tang Dynasty? Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with cocklebur, which will cause heartache." "

Qing Dynasty? Wang Yuying: "Although fried rice is fragrant, it is dry and helps fire, so it should be avoided by those who are not suffering from moderate cold and diarrhea."

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Seaweed rice rolls

Ingredients: 300g rice (steamed), 200g seaweed (dried)

Accessories: 150g eggs, 100g loofah, 110g bell pepper, 50g cucumber

Seasoning: 10 grams of salt, 21 grams of salad oil, 30 grams of white vinegar, 40 grams of white sugar, 21 grams of rice wine

1. Mix the hot rice with white vinegar, white sugar, and Shaoxing rice wine while it is still hot. wine, mix well and let cool;

2. Place the seaweed on a plate, grill over high heat for 1 minute and set aside;

3. Beat the eggs, and preheat the baking pan over high heat for 3 minutes. , add salad oil, pour in the egg liquid, turn it into an egg skin shape over medium-high heat for 1 minute and 30 seconds, then take it out and cut it into 1 cm wide strips;

4. Spread salt on the cucumbers , marinate for 10 minutes, cut into 6 long strips;

5. Cut the pickled melon into 1 cm wide strips;

6. Spread the white rice on the seaweed, and put the egg strips , cucumber strips, melon strips and red beet (shredded) are placed straight in the middle, rolled into a cylinder, cut into 1 cm wide slices, and placed on a plate.

Tips - foods that conflict with each other:

Rice (steamed): Rice should not be eaten with horse meat, honey, and cocklebur.

Eggs: Eating them with goose meat can damage the spleen and stomach; eating them with rabbit meat and persimmons can cause diarrhea; at the same time, it is not suitable to eat them with soft-shell turtle, carp, soy milk, and tea.

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Seaweed and Tofu Soup

Ingredients: 40 grams of seaweed (dried), 300 grams of tofu (Northern), 100 grams of tomatoes

< p>Seasoning: 2 grams of salt, 10 grams of millet noodles

1. Bake the seaweed in a white pan without oil, then wash it, soak it in water, boil it in boiling water for a while, and wipe it dry Moisture, cut into thick strips.

2. Cut the tofu into small cubes and set aside.

3. Cut the tomatoes into small pieces, heat the pot, add about 2 tablespoons of oil, put down the tomatoes and stir-fry briefly, add 9/4 bowl of water, wait until it boils, then add tofu cubes and seaweed strips and cook together.

4. Mix 1 tablespoon of millet noodles with half a bowl of water, add it to the boiled seaweed soup, add salt to taste, and then turn off the heat and eat.

Tips - foods that conflict with each other:

Tomatoes: Avoid eating tomatoes and pomegranates together.

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Seaweed and Radish Soup

Ingredients: 300 grams of white radish

Accessories: 30 grams of dried shrimps, 50 grams of seaweed (dried)< /p>

Seasoning: 5g cooking wine, 5g green onions, 5g ginger, 3g salt, 1g MSG, 5g sesame oil, 15g vegetable oil

1. Wash and cut the white radish shred; marinate dried shrimps in warm water; shred seaweed; wash green onions and ginger and cut into pieces.

2. Heat oil in a pot, add dried shrimps, minced green onions, and minced ginger until fragrant, add cooking wine and appropriate amount of water, bring to a boil, add shredded radish, continue to cook until cooked, add seaweed, Drizzle with sesame oil and serve.

Tips - Foods that conflict with each other:

White radish: Do not eat white radish with ginseng and American ginseng.

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Seaweed and shrimp soup

Ingredients: 10 grams of seaweed (dried), 20 grams of river shrimp

Seasoning: salt 2 grams, 5 grams of ginger, 10 grams of cooking wine

1. Soak the roasted seaweed and remove impurities;

2. Rinse the seaweed and river shrimp in clean water and take them out;

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3. Add 500 ml of water to the soup pot, add ginger slices and river shrimp and bring to a boil;

4. Add seaweed and cooking wine, cook over medium heat for about 2 minutes, and sprinkle with salt.

Tips - foods that are incompatible with each other:

River shrimp: Shrimp should not be eaten with certain fruits. Shrimp is rich in nutrients such as protein and calcium. If they are eaten together with fruits containing tannic acid, such as grapes, pomegranates, hawthorns, and persimmons, it will not only reduce the nutritional value of the protein, but also tannic acid and calcium ions will combine to form insoluble conjugates that irritate the gastrointestinal tract, causing discomfort, vomiting, and Symptoms include dizziness, nausea, abdominal pain and diarrhea. Seafood and these fruits should be eaten together at least 2 hours apart.

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Kelp and seaweed soup

Ingredients: 50 grams of kelp (fresh), 20 grams of seaweed, 20 grams of seaweed (dried)

Seasoning: 10 grams of sesame oil, 2 grams of salt

1. Hair the kelp, wash and cut into shreds;

2. Add an appropriate amount of water to the casserole and add the kelp Fry the shreds for a while;

3. Add seaweed and seaweed and continue to fry for half an hour.

This product has the effect of softening and dispersing hard knots;

Tips - foods that conflict with each other:

Seaweed: Seaweed should not be eaten with licorice.

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Seaweed and eel roll

Main ingredients: 750g conger eel, 220g egg

Accessory ingredients: 100g nori (dried)

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Seasoning: 5g shallots, 5g cooking wine, 2g salt, 1g MSG, 5g starch (pea), 5g ginger, 5g sesame oil, 25g egg white

1 .Wash the eel, cut it open along the back with a knife, remove the back bones, peel the skin, remove the tendons and spines, chop into puree with a knife, put it into a bowl, add minced ginger, cooking wine, salt, monosodium glutamate, and egg white (25g ), add 100 grams of water, stir vigorously, and then stir in starch and sesame oil to form fish paste.

2. Break the eggs into a bowl, add starch and salt, mix thoroughly with chopsticks, and spread them into 5 egg skins in the pot for later use. Spread a piece of seaweed on the table, cover it with a layer of egg skin, then apply a layer of fish paste, put a spring onion in the middle, and roll it up one by one. According to this method, make 5 strips, put them in a cage and steam them over high heat for 10 minutes, take them out and cool them, then cut them into diagonal pieces.

Key points for making seaweed eel rolls:

Eel is also called eel, including river eel and conger eel. This dish is suitable to use conger eel as raw material.

Tips - foods that conflict with each other:

Conger eel: Avoid eating eel with vinegar and ginkgo.

Eggs: Eating them with goose meat can damage the spleen and stomach; eating them with rabbit meat and persimmons can cause diarrhea; at the same time, it is not suitable to eat them with soft-shell turtles, carp, soy milk, and tea.

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Seaweed and bamboo fungus soup

Ingredients: 20 grams of nori (dried), 300 grams of bamboo fungus (dried), 200 grams of shiitake mushrooms (fresh)< /p>

Seasoning: 3g white sugar, 1g chicken essence, 2g salt, 5g starch (corn), 2g white vinegar, 6g salad oil, 1g pepper, 3g sesame oil

< p>1. Wash the vegetables, soak them in cold water to remove the fishy smell, remove them and set aside;

2. Soak them in cold water, remove the stems and cut them into shreds;

3. Wash the bamboo fungus , put it into boiling water and boil it, then rinse it in cold water and pick it up;

4. Soak it in diluted white vinegar for half an hour, then rinse it with cold water to remove the vinegar smell, then pick it up and chop it;

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5. Heat the salad oil in the wok, add chopped bamboo fungus, shredded shiitake mushrooms and seaweed, add chicken soup and bring to a boil;

6. Add salt, sugar, chicken essence and other seasonings, Pour into the pot and simmer for about 10 minutes;

7. Add appropriate amount of cold water to the starch and mix thoroughly, add to the pot to thicken the gravy, then sprinkle with pepper and pour in sesame oil and serve.

Instructions for making seaweed and bamboo sheng soup:

This product requires about 400 grams of chicken broth.

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Fresh seaweed with pepper oil

Ingredients: 100 grams of seaweed (dry)

Accessory ingredients: chili pepper (red, pointed) 3 grams, 3 grams of garlic (white skin), 5 grams of coriander, 5 grams of celery

Seasoning: 2 grams of salt, 1 gram of MSG, 2 grams of white sugar, 10 grams of chili oil, 10 grams of sesame oil, 5 grams of vinegar Gram

1. Rinse the fresh seaweed first, drain the water, cut it into sections, blanch it in a pot of boiling water for about 3 minutes, take it out, and let it cool for later use; add pepper, coriander, and celery separately. Wash and cut into pieces; peel off the garlic cloves, wash, smash and chop into pieces.

2. Combine cold seaweed with chili, garlic, coriander, celery and seasonings (2g salt, 1g MSG, 2g sugar, 10g chili oil, 10g sesame oil, 5g vinegar) Stir evenly, marinate briefly for 4-6 minutes, and serve after the flavor is absorbed.

Tips - foods that conflict with each other:

Cilantro: When taking tonics and traditional Chinese medicines Atractylodes and Paeoniae, you should not take coriander to avoid reducing the efficacy of the tonics.

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