Question 2: How to make seaweed from laver:
1. Cut the dried laver bought in the supermarket into strips with scissors and put a small amount of sesame oil in the iron pot.
2, small fire, put the seaweed into the pot, turn the fire with a shovel, and turn it slowly to avoid burning the seaweed.
3. After the laver turns slightly green, evenly sprinkle with pepper and salt noodles, or add sesame salt according to your own preferences, and stir fry twice.
Question 3: How to make normal laver into sushi? You can heat laver with a little oil, then add laver (turn off the fire as little as possible at this time, because laver is easy to burn), and sprinkle salt on laver after taking out the pot! ! ! ! ! ! ! ! ! ! Not fried seaweed, a little oil, in fact, you can also not put oil, mainly to let seaweed pass the "pot gas", which will be more brittle! ! ! ! ! ! ! ! !
Question 4: How to use laver materials: laver does not add sand, sesame oil and a little salt.
Step: 1: pat the laver once, and then shred it (into small vertical strips).
2: Heat the pot, pour in sesame oil and turn off the heat. Add seaweed, turn it over with chopsticks a few times, and finally sprinkle some salt.
: )
Question 5: It is said that laver can be used to make seaweed. How to operate? Production method: 1. Baking: the dried laver processed once is put into a laver baking machine for baking. Laver roaster is a dryer with long cabinet metal device. There is a metal conveyor belt inside, and the heat source is electricity or far infrared, which is installed above the metal mesh conveyor belt. When roasting, the laver is stacked on the metal frame at one end of the vegetable roasting machine, and the laver is sent to the metal mesh conveyor belt one by one by air suction, enters the machine at a certain speed, and the roasted laver is sent out from the other end. Baking temperature and time: the baking temperature of laver in the dryer is 130 ~ 150℃, and the conveying time of laver in the machine is 7 ~ 10 second. Each dryer can dry 220 pieces of laver per minute (two rows).
2. Packaging: The roasted laver is packaged according to different requirements. There are usually three forms: (1) whole bag with 3 pieces of laver in each bag; (2) in a metal can or glass bottle, each piece of laver is cut into 10 pieces, and each piece is filled with 30-50 pieces; (3) Packing in long and narrow plastic bags, each bag contains 4-6 pieces of 0.3g laver. As a gift, laver is wrapped in a beautifully decorated paper box outside a metal can, and its appearance is magnificent. Before sealing, all packages are packed with desiccant in small paper bags in proportion. There are three commonly used desiccants: silica gel, calcium chloride and quicklime, among which quicklime has better effect, and its dosage is about 4∶ 1.
The product has a unique flavor and is green and environmentally friendly.
Question 6: What kind of seaweed do you need to cook kimbap? Kimbap is a very common Korean food, which is very similar to sushi in Japanese food. But it's much simpler. The usual practice is to wrap rice with vegetables and meat with laver.
manufacturing method
Exercise 1
Make ingredients
Necessary materials for making laver rice
Small pot of rice can't be overheated, it will be hot, it can't be too cold, it's too hard and not delicious (it can be cooked with rice and glutinous rice, which will be better).
A few pieces of Korean laver (Korean laver is a very thin piece. There are many in Korea, and there are also large supermarkets in China. You can ask if you can't find it. )
Some sausages. The authentic way is to add sausage, or you can add meat floss or sausage (chopped and added) according to your own taste.
Some eggs. It must be moderate, or it will be wasted.
One or two carrots with Japanese pickled radish taste very salty. If you can't buy it, you can ignore it without affecting the taste.
Fresh green spinach.
A little salt, white sesame, sesame oil.
production process
First, put the salt, white sesame seeds and sesame oil into warm rice, and it is best to stir them evenly by hand, and put them aside to dry.
After breaking the eggs, add a little salt to taste, fry them into egg skins and cut them into long strips. Stir-fry ham and carrot slices while the oil pan is still hot. Be sure to pay attention to the heat, and don't get burnt or undercooked.
Everything is ready, start wrapping, take out two pieces of seaweed and spread it carefully, and pour three-quarters of the rice on it. Sprinkle three-quarters of seaweed on every corner by hand, and don't flatten the rice too hard.
(Then put the egg strips, carrot strips, ham strips and spinach in turn, and finally put the pickled radish. )
Roll up the purple cabbage, be sure to roll it tightly. That's all that matters. Because if the roll is not tight, it will be loose when cutting.
Finally, cut the rolled kimbap into pieces of 1.5cm with a knife.
Exercise 2
Make ingredients
Two pieces of roasted laver, a bowl of rice, two spoonfuls of white vinegar, a little salt and sugar, two crab sticks, two corn shoots, a carrot and cucumber, two floss, ham and sausage eggs.
production process
1, laver is thin, piece by piece. Not the kind that usually makes soup. Of course, the taste from Korea is the most authentic. Microwave laver for half a minute, don't overdo it, lazy people and those without equipment can skip this step.
2, eggs (2) spread into egg skin, cut into long strips. The specific method is: after the eggs are broken, fry them into egg skins in a pot, cut them into rectangles and then cut them into strips. Lazy people and people who don't like eggs can also skip this step.
3. Carrots and cucumbers are long strips. If you can't eat carrots, don't use them. The auxiliary materials are one or more of dried pork floss, crab roe, ham and sausage. You can also put your own porridge and other delicious food. Except dental floss, everything that can be cut should be cut into strips.
4. Soak the rice in clear water for one or two hours. The steamed rice should be moderate in hardness. If possible, you can also prepare some cooked glutinous rice and millet. Three kinds of rice will be more authentic when mixed together.
5. After the rice and water are cooked according to the ratio of 1: 1, put them in a bowl, add sushi vinegar (the ratio of white vinegar, sugar and salt is 5: 2: 1) while it is hot, stir evenly, and let it cool.
PS: Baked laver wrapped rice is allowed to cool, while directly wrapped rice only needs to be allowed to dry for a while, not too hot. But generally, when the temperature of rice is slightly lower than the hand temperature, the laver is spread on the sushi bamboo curtain, and the rice is spread flat on the laver and flattened with a spoon (the thickness of rice is about 0.5 cm). It is best to use laver specially made for Japanese cuisine. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption. When wrapping, the rice should not be exposed, and the tightness should be moderate. You can put a pot of water next to it and dip it in clean water at any time to avoid sticking your hands. ) and then compacted, and the laver with an upper end of about 2 cm was emptied. Evenly add appropriate amount of crab roe, corn shoots and cucumber. Roll up the bamboo curtain by hand, be sure to roll it tightly and wrap it into a rice ball. When opening it, cut it into small pieces of 1.5cm with a knife.
You can put some caviar on it, or you can eat it with green mustard and Japanese soy sauce, salad dressing and ketchup.
In addition, eggs, sausages, cucumbers, radishes, tofu and sesame seeds can also be matched. These things don't seem to matter, but they will be particularly delicious together. Eggs, sausages, cucumbers, radishes, tofu, sesame seeds, etc. Have been cut into pieces. Sesame seeds don't need to be cut, but cooked in advance. ) in the middle of the meal, the method is the same as above.
Slice the rolled rice and put it on a plate. It can be eaten hot or refrigerated in the refrigerator, with different flavors.
Dice cucumber and sausage (ham is also acceptable), mix with tomato sauce, salad dressing and a little sugar, or fry until cooked ... >>
Question 7: How to make laver? Porphyra is crisp and tender after roasting, and melts in the mouth. Especially after seasoning, adding seasonings such as oil and salt becomes a particularly delicious "seaweed".
Seaweed concentrates all kinds of B vitamins in laver, especially riboflavin and nicotinic acid, as well as many vitamins A and E and a small amount of vitamin C. Seaweed contains about 15% minerals, including potassium, calcium, magnesium, phosphorus, iron, zinc, copper and manganese. It is necessary to maintain normal physiological functions, especially selenium and iodine. These minerals can help the human body to maintain the acid-base balance, which is conducive to the growth and development of children and to delaying the aging of the elderly.
Ten functions of seaweed:
1, the phycobiliprotein contained in seaweed has the application prospect of lowering blood sugar and anti-tumor, among which polysaccharide has many biological activities such as anti-aging, reducing blood fat and anti-tumor. The inhibitory rate of effective components on Ehrlich cancer is 53.2%, which is helpful for the prevention and treatment of brain tumor, breast cancer, thyroid cancer, malignant lymphoma and other tumors.
2, seaweed contains vitamin A and vitamin E, and a small amount of vitamin C, which can enhance memory.
3. Minerals in seaweed, such as potassium, calcium, magnesium, phosphorus, selenium, iodine, iron, zinc, copper and manganese, promote the growth of bones and teeth. Can help the human body maintain the acid-base balance of the body.
4. Porphyra is low in calories, but high in fiber, so it is a delicious snack that can be safely eaten.
5, seaweed is sweet and salty, cold, can clear away heat and phlegm, delay aging, and keep skin smooth and healthy. It can effectively prevent nerve aging and regulate the metabolism of the body.
6. Seaweed can prevent and treat peptic ulcer.
7. Seaweed is rich in calcium and iron, which is an excellent food for treating anemia in women and children.
8. Seaweed contains a certain amount of mannitol, so it is a strong diuretic and can be used as an auxiliary food to treat edema.
9. The contained polysaccharide can obviously enhance cellular immunity and humoral immunity, promote lymphocyte transformation and improve organism immunity; Can significantly reduce the total cholesterol content in serum;
10. Alguronic acid contained in seaweed also helps to remove toxic metals from the human body.
Question 8: Is laver seaweed? ? Porphyra haitanensis is a kind of red algae that grows on shallow sea rocks. Its colors are purplish red, green purple and black purple, but they are all purple after drying. Although this purple marine plant belongs to algae, it can be used for cooking, so it is named laver.
Porphyra is not only delicious, but also nutritious, especially with high iodine content, so it was used in ancient times to treat big neck disease caused by iodine deficiency, which is now called "goiter". Because laver has the function of softening and resolving hard mass, it can also be eaten by other people with stagnant masses. Porphyra is rich in choline, which can enhance memory. Because it contains a certain amount of mannitol, it is a strong diuretic and can be used as an auxiliary food to treat edema. Porphyra is rich in calcium and iron, which is not only an excellent food for treating anemia in women and children, but also can promote the growth and health care of bones and teeth in children and the elderly.
Porphyra is suitable for everyone except loose stool with abdominal pain. It is more suitable for patients with edema, beriberi, early lung disease, goiter, cardiovascular diseases, various lumps and hyperplasia.
Note: In order to remove pollution and toxins, please soak in water and change the water once or twice before use. If the digestive function of the stomach is not good, eat less; Abdominal pain loose stool is not suitable for eating.
In fact, seaweed and seaweed are the same thing. We usually eat two kinds of lavers: Porphyra yezoensis in the north and Porphyra haitanensis in the south. Seaweed is made from Porphyra yezoensis.
Seaweed is highly nutritious because it grows on rocks by the sea and absorbs the essence of the sea. Protein, minerals and vitamins are very rich, especially carotene, riboflavin, vitamins A and B, and also contain a lot of essential minerals such as iron and calcium. Is this good? What's more, there is little fat in seaweed. Eating more can improve microcirculation and reduce the incidence of cancer and cardiovascular diseases.
Then most of the seaweed we eat is dry and needs to be processed. Can the nutrition in it be preserved? Compared with wet seaweed, the content of other nutrients in dry seaweed will increase because of the decrease of water except vitamin C. The dried heat of seaweed is not too high, so eating more can supplement iodine, which is definitely a good snack. But don't eat more when your blood pressure is high, because the salt and monosodium glutamate in dried seaweed are high, so remember to drink more water after eating.
Question 9: How is seaweed made? Porphyra yezoensis 10 is the trade name of Porphyra yezoensis.
Processed dried seaweed has a special flavor, and roasted seaweed often attracts people's appetite. The better the taste, the higher the grade, so the taste (not the color) is particularly important for seaweed.
Once baked, laver begins to produce a strong fragrance. That is to say, the cells of laver are destroyed by baking, and the flavor components stored in the cells will dissolve at the same time after absorbing water. Therefore, baking is an extremely simple process, but it gives seaweed a unique flavor. As for the seasoning of seasoned seaweed, it is made from the extracts of some natural products. When processing seasoned seaweed, it is seasoned first and then roasted, so some people call it seasoned roasted seaweed.
Generally speaking, good quality seaweed must be neat in appearance, black in color, bright in luster, soft and delicious. When put in the mouth, it will mix with saliva and dissolve quickly, making the aroma tangy and full of flavor.
You can choose grilled seaweed for sushi, which is usually sold in supermarkets.