The scientific name of sea cabbage is Undaria pinnatifida, which is eaten a lot by Koreans. It is a kind of green seaweed, usually cut into small pieces with a stalk in the middle and wavy leaves on both sides. After a long time, it will fade and become green and brown. Generally, Korean side dishes like to buy this kind of thing, because it is easy to turn brown during processing, and it is usually dyed green with a little green food pigment. I like cold dishes, and hot pot is also good. It's about the same color as kelp, about 4-5 cm wide and 3-4 mm thick. Quite long, usually cut into pieces.

Undaria pinnatifida is very nutritious The taste is also very good and smooth. Extremely low in calories and full, similar to kelp. It also has detoxification effect.

When cooking, add lemon juice. Lemon juice can be used as sour seasoning, and can also be used as seasoning for raw cabbage, oysters, salmon and so on. It has the function of removing fishy smell and foreign matter.

Seaweed mixed with Tricholoma

Ingredients: 40g Chinese cabbage, 50g Tricholoma, 2 slices of ham, tsp sesame oil 1 2, tsp soy sauce 1 tsp white sesame1tsp.

Production: 1, wash the salt of Chinese cabbage, pour in hot water, immediately put it in cold water, and cut it into 1~2cm wide; Tear off the mushrooms, blanch with boiling water and drain, and cut the ham into 7 ~ 8 mm.

2. Put sesame oil, soy sauce and other materials into a large bowl and mix well. Put it on a plate and sprinkle some sesame seeds on it.

Benefits: Soybeans and seaweed are the most effective diet foods, and it is more beneficial to health and reduce calories with Tricholoma!

Corn mixed with sea cabbage

raw material

Chinese cabbage 1 50g, red pepper10g, garlic seed10g, and corn kernels10g. 2 grams of cooked peanut oil, 2 grams of salt, monosodium glutamate 1 gram, sugar 1 gram, 3 grams of white soy sauce and sesame oil 1 gram.

prepare

(1) Wash and shred Chinese cabbage, and shred red pepper and garlic? The corn kernels were thoroughly scalded with boiling water.

(2) Boil water in the pot. After the water boils, add shredded Chinese cabbage and shredded red pepper, blanch thoroughly with medium fire, scoop up and drain.

(3) Add shredded Chinese cabbage, shredded red pepper, garlic, corn kernels, salt, monosodium glutamate, white sugar, white soy sauce, cooked peanut oil and sesame oil into a bowl, mix well, and put into a plate.

trait

Cabbage smells like fish. When ironing, it should be thoroughly ironed, or it can be mixed with spicy flavor.

Sea cabbage with scallion oil

Raw materials: raw materials:

Chinese cabbage 500g, red pepper 10g, onion 5g, ginger 5g, Shaoxing wine 5g, refined salt 5g, soybean oil 50g, bean sprout soup 50g, and taste 2g.

Method: (1) Wash the sea cabbage, put it in a boiling pot, then wash it with cold boiled water, drain the water, cut it into 6 cm long and 0.2 cm wide filaments, and put it in a plate.

(2) Pedicel and seed the red pepper, cut it into 6 cm long and 0.2 cm wide shreds, put it in a bowl, pour boiling water until it is broken, take it out and drain it. Slice the onion and ginger separately.

(3) Put the Chinese cabbage and red pepper in a dish, put the wok in medium heat, add the beans and heat it to 70%, add the chopped green onion and Jiang Mo, stir-fry the fragrance, and pour it on the Chinese cabbage while it is hot. After adding refined salt, monosodium glutamate and Shaoxing wine, buckle with a bowl and stew for 15 minutes. Then go to the bowl and mix well.

Features: green and red contrast, soft texture, strong onion flavor, fresh and salty.