It is said that there are two kinds of laver: Porphyra haitanensis and Porphyra yezoensis. Porphyra haitanensis is a kind of disc-shaped dried laver, which we often use to make laver egg soup. Porphyra yezoensis is only cultivated and processed in Jiangsu coastal areas. Dried laver made from Porphyra yezoensis is flaky, and the product after baking and seasoning is what we call laver.

Seaweed is a kind of laver, but laver is not all seaweed. There are two kinds of seaweed we often see, one is instant seasoning seaweed, and the other is roasted seaweed used to make rice. Porphyra is mainly composed of 50% carbohydrate, 30% crude protein, vitamins A, B, C and a few trace elements.

I should have baked seaweed, and I have been lying quietly in the refrigerator. I don't eat much at ordinary times, especially Brother Hei, who hates that smell! To be honest, I don't like it either. I add a little when I cook wonton.

Let's improve today and make a cookie, shall we?

Three earth eggs, half a carrot, a short onion, two pieces of seaweed, and some meat floss.

Beat eggs in a small bowl, dice carrots, dice onions, dice seaweed, a handful of meat floss, a little flour, add some salt, a little white pepper and water and mix well.

When the oil is hot, spoon it into the pot and fry it on low heat until both sides are golden.

Dip it in ketchup. Especially delicious! It's not fishy at all, and it has a faint yellow melon fragrance. Seaweed has a strong taste and endless aftertaste, and small preserved eggs can't stop eating one after another!