Ingredients

30 grams of seaweed, 50 grams of natto, 1 bowl of rice, 1 tablespoon of vinaigrette, cooked sesame seeds

Seaweed and natto mix with rice

Seaweed soaked in water for 2 to 3 hours, wash off excess salt. Then rinse repeatedly with cool water or purified water, squeeze dry, add the vinaigrette seasoning and mix well;

Natto add the packaged . Seasonings and mix until thick and silky; Sheng a bowl of rice, covered with seaweed and natto, sprinkled with cooked sesame seeds can be. Tips on the market usually have ready-to-eat (cold cooked) seaweed and seaweed with salt (unprocessed seafood), the former with the purchase of food should not be stored for a long time, the latter can be like jellyfish soaked in water at any time, as long as the frequent change of water, can be preserved for a longer period of time; dealing with seaweed, as long as the cooked water can be filtered cleanly, the taste will be very crunchy; if you're not accustomed to it, you can blanch it in 80 ° (boiling cooling) hot water, and then immersed in ice water, and also in a cold water, and then in a hot water. Then immersed in ice water, can also keep crisp; seaweed seasoning is nothing more than soy sauce + vinegar + sugar can be.