Recipe Category: Korean Cuisine

Recipe Preparation: Name Seaweed Cold Vegetable Soup

Originally Korean

Characteristics Seaweed is tender and fresh, beef is cold and fragrant, and it's cool and refreshing

Ingredients

100 grams of fresh seaweed, 25 grams of soybean oil, 75 grams of beef, 25 grams of soy sauce, 5 grams of vinegar, monosodium glutamate (MSG) 2 grams. grams, 500 ml of water 25 grams of soybean oil, soy sauce 10 grams, 5 grams of sesame oil, 5 grams of minced garlic, 10 grams of shredded scallions, 10 grams of sugar, 7 grams of sesame salt, 300 grams of ice

Making process

1, the beef tendon membrane, wash, cut into long 6 cm, 3 cm wide shredded into the beef marinade marinated to taste, stirred evenly, to be used 2, take the fresh seaweed in the The middle part, if not, can also use the water hair kelp, water hair, wash, control dry, cut into 6 cm long, 3 cm wide silk 3, net water boiling, poured into the basin, cool, to be used 4, frying pan on high heat, into the soybean oil, 50% hot, into the beef strips stir-fry, and then into the kelp strips stir-fry evenly, stir-fry cooked through, out of the pan, cool 5, the mouth of the soy sauce poured into the cooled boiled water, into four small porcelain bowl, plus monosodium glutamate, and then, and then respectively, well fried and cooled kelp strips, beef strips, mix well 6, before serving, pour in the appropriate amount of vinegar, conditional on the addition of clean ice cubes, that is

2. Korean kelp soup

Raw materials: soak 200 grams of kelp, 100 grams of beef, soy sauce 2 tablespoons, sesame oil, minced garlic 1 tablespoon, pepper, soybean oil

Preparation method:

1. Soak the kelp in water.

2. Mince beef and mix with soy sauce, minced garlic and sesame oil.

3. Put soybean oil and stir fry the beef and kelp.

4. Stir-fry and add water to cook for a while, put soy sauce, minced garlic, pepper can

Additionally: sea vegetables are generally pleased with large oil and garlic. Do sea vegetables buns, in addition to using enough cooking oil, more diced meat and sliced garlic with filling, put some garlic more delicious. Baozi skin to hot surface is good, not big, but the vegetables should be stuffed tightly wrapped. After steaming, the fresh flavor will come to your nose before you open the pot. A bite of thin smooth moist, fresh and tasty, there is always the feeling that the stomach is full of eyes are not full.

Sea vegetables are green algae aquatic plants, produced in the Dali Erhai. Qing Jiaqing Wu Qirui "plant names and facts" in: "sea vegetables born in Yunnan water, long stem and long leaves, leaves like Cheqian leaves and large, are hidden in the water. The leaves are like the leaves of the plant and are large, all of which are hidden in the water. They are drawn in long bracts and have several flowers in the same bract. Flowers bloom out of the water, three petals, color white ...... people pick their stems and leaves to eat."

Sea lettuce stems four, five feet long, soft and brittle, thick and thin as a rope, the stems must be blooming, there are bracts, each bract blooms four, five, four petals, color white, so it is also known as the sea lettuce flower.?

Sea vegetables salvaged from the sea after washing with water, along with the buds, stems and leaves and taro soup, called "sea vegetables taro soup", refreshing and delicious, is a famous dish often eaten by the Bai people.

Sea vegetables in the Erhai Sea water growth, floating, Bai folk song often cited as a metaphor for wandering around the life: "Dali sea rootless grass, not floating not fall not root", referring to the sea vegetables.