The melon seedling version of Gracilaria lemaneiformis PK seaweed version of Gracilaria lemaneiformis is crisp and sweet, both of which are refreshing cold dishes suitable for dog days. Only children make choices, of course, adults have to taste, and all the delicious food comes to my bowl!
At the beginning of the article, Gray first made a statement: Gracilaria lemaneiformis mentioned today refers to two kinds of vegetables, one is seaweed on our seashore, and the other is the tender tip of melon vegetables such as bergamot. Both vegetables are called Gracilaria lemaneiformis.
The cause of the incident is this: A few days ago, Gray wrote an article about the vigorous development of Gracilaria lemaneiformis cultivation at Rongcheng seaside in Weihai. Kelp was harvested in the sea, and then Gracilaria lemaneiformis was planted immediately, which made the sea continuously increase its income and make money for the people. Gracilaria lemaneiformis became the second largest cultivated variety.
Results After the article was published, a friend commented: Where is Gracilaria lemaneiformis? Gracilaria lemaneiformis is like this! He also sent a picture, and Gray was puzzled at first glance: Is the seaweed asparagus called since childhood actually pirated?
After searching online, it turns out that there are several kinds of Gracilaria lemaneiformis. As long as they are slender and curved and look like beards, they can all be called Gracilaria lemaneiformis. None of them are considered genuine.
Brother lei is very wronged by our Rongcheng seaweed asparagus. Obviously, it has been called Gracilaria lemaneiformis for so many years, and the output is so large that it can be used as both delicious dishes and chemical raw materials, and the price is cheap. How to suppress the asparagus melon seedling version?
If you don't believe me, search online. Whether it's encyclopedia explanation, pictures or recipes, it's all based on the melon seedling version of Gracilaria lemaneiformis. It takes a long time for the poor seaweed version of Gracilaria lemaneiformis to find its figure.
Today, I made a cold asparagus with the theme of these two kinds of asparagus on a whim and shared it with my friends. In fact, the melon-tip version of Gracilaria lemaneiformis and the seaweed version of Gracilaria lemaneiformis are both delicious when they are cold, with good nutrients and refreshing taste.
Gracilaria lemaneiformis (young bergamot tip edition)
Prepare ingredients: Gracilaria lemaneiformis, a clove of garlic, and millet.
Prepare seasoning: 1 scoop of vinegar, 1 scoop of fresh essence, a small amount of salt, half a scoop of cooking oil, 1 scoop of sesame oil, 1 scoop of Chili oil and a small amount of Chili oil. (according to personal taste, it doesn't need to be too precise)
Specific practices:
Wash the asparagus first to remove the tip of the melon. Boil water in the pot, add a little salt and a little cooking oil. After the water boils, put asparagus in a pot and blanch for about 30 seconds. Then take it out and soak it in cold water for a while.
After controlling the water content of Gracilaria lemaneiformis, cut it into appropriate sections and put it on a plate. Add garlic to minced garlic, then add other seasonings, stir well and serve!
Gracilaria lemaneiformis (seaweed edition)
Preparation of ingredients: Gracilaria lemaneiformis (seaweed) is appropriate, and other materials are the same as seasoning and melon tip version. The only difference is that half a spoonful of sugar is added, because seaweed adds some sugar, which makes it fresh and sweet and tastes better.
The specific method is the same as the melon-tip version of Gracilaria lemaneiformis, but special attention should be paid: seaweed is easy to be mixed with impurities such as sand, and it is difficult to clean, so Gracilaria lemaneiformis (seaweed) must be washed several times and thoroughly cleaned.
The crispness of bergamot's tip and the freshness of seaweed are completely two kinds of flavors. The former is more crisp and tender, while the latter is fresh and sweet. Everyone must try these two vegetables with the same name and feel the wonderful fate of food.
Taste bud tips:
When blanching, add a little salt and cooking oil. The purpose of this is to make the vegetables greener, crisper and tender after blanching.
These two kinds of Gracilaria lemaneiformis are fresh and easy to cook, and the blanching time should not be too long.