The scientific name of sea cabbage is wakame. Koreans eat a lot of it. It is a kind of seaweed. It is green and usually cut into small sections. It has a stem in the middle and wavy leaves on both sides.
If it takes a long time, it will fade to greenish brown.
Generally, Korean side dishes like to buy this kind of thing, because it is easy to turn brown during processing, so they usually add a little green food coloring and then dye it green.
I like to eat cold dishes, and hot pot is also good.
It is about the same color as kelp, about 4-5 cm wide, 3-4 mm thick, quite long, and usually cut into sections.
Wakame is very nutritious.
The taste is also very good, smooth and tender.
It is extremely low in calories and has a satiety effect, similar to that of kelp.
It also has detoxifying properties.
During cooking, add lemon juice. Lemon juice can be used as a sour flavoring agent or used as a seasoning for raw sea cabbage, oysters, salmon, etc. It has the effect of removing fishy smell and foreign substances. Ingredients for sea cabbage mixed with mushrooms: 40g sea cabbage, 50g mushrooms, 2 hams
slices, 1/2 tablespoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of white sesame seeds.
Preparation: 1. Wash off the salt from the sea cabbage, pour hot water over it and immediately put it into cold water and cut it into 1~2cm wide. Tear the mushrooms, blanch them in boiling water and drain them. Cut the ham into 7~8mm pieces.
2. Put sesame oil, soy sauce and other ingredients in a large bowl and mix well.
Transfer to a plate and sprinkle some sesame seeds on top.
Benefits: Soybeans and seaweed are the most effective foods for weight loss. When paired with mushrooms, they are more beneficial and reduce calories. They have a refreshing taste and are good for health!
Corn mixed with sea cabbage Ingredients: 150 grams of sea cabbage, 1 red pepper, 10 grams of garlic, and 10 grams of corn kernels.
2 grams of cooked peanut oil, 2 grams of salt, 1 gram of MSG, 1 gram of white sugar, 3 grams of white soy sauce, and 1 gram of sesame oil.
Preparation method (1) Wash and shred the sea cabbage, shred the red pepper, cut the garlic, and blanch the corn kernels in boiling water.
(2) Boil water in a pot. When the water boils, add shredded sea cabbage and red pepper, blanch them over medium heat, pick them up and drain them.
(3) Add shredded sea cabbage, shredded red pepper, garlic, corn kernels, salt, monosodium glutamate, sugar, white soy sauce, cooked peanut oil, and sesame oil in a bowl, mix well, and place on a plate.
Characteristics: Sea cabbage has a fishy smell. It should be boiled thoroughly when blanched, and it can also be mixed with spiciness.
Raw materials for scallion oil and sea cabbage: Ingredients: 500 grams of sea cabbage, 10 grams of red pepper, 5 grams of green onions, 5 grams of ginger slices, 5 grams of Shaoxing wine, 5 grams of refined salt, 50 grams of soybean oil, 50 grams of bean sprout soup, 2 grams of flavor.
: (1) Wash the sea cabbage, blanch it in a pot of boiling water, wash it in cold boiling water, drain it, cut it into 6 cm long and 0.2 cm wide shreds, and put them in a plate.
(2) Remove the stems and seeds of red pepper, cut into 6 cm long and 0.2 cm wide shreds, put into a bowl, pour boiling water and scald until raw, take out and drain.
Cut green onions and ginger slices into pieces respectively.
(3) Put the sea cabbage and red pepper into a plate, put the wok on medium heat, add the beans and cook until 70% hot, add the minced green onion and ginger and stir-fry until fragrant, pour it on top of the sea cabbage while it is hot.
After adding refined salt, monosodium glutamate and Shaoxing wine, cover with a bowl and simmer for 15 minutes.
Then remove to the bowl, mix well and serve.
Features: green and red colors, soft and tender texture, rich onion aroma, fresh and salty.