Category: Life >> Food/Cooking Problem description: I saw hijiki when I was reading supplements. I don’t know what it looks like?

never seen it.

And what does a grapefruit look like? Analysis: Hijiki is a kind of algae that lives in the ocean, belonging to the phylum Phaeophyta, Sargassum family, and genus Sargassum.

It is a nutritious edible algae and enjoys the reputation of "health treasure".

Hijiki, also known as antler tip and sea barley, is a warm temperate seaweed.

It is distributed in my country from the Liaodong Peninsula in the north to the Leizhou Peninsula in the south; most of them are along the coast of Zhejiang.

It likes to grow in clusters on rocks with strong waves and rapid currents. The plant height is generally 30-50 cm, and the highest can be 200-220 cm.

The algal body is composed of rhizoids, stems, leaves and air sacs.

The rhizomes are sucker-shaped base anchors, and the stems are upright cylindrical main branches with leaves and air sacs. They are serrated in the north and linear or rod-shaped in the south.

The algae are yellow-brown when fresh and black when dried.

Hijiki has thick, juicy meat and high edible value.

According to analysis: every 100 grams of dry product contains 10.6 grams of protein, 47 grams of sugar, 18.3 grams of ash, 1.3 grams of fat, 1400 mg of calcium, 100 mg of phosphorus, 4400 mg of potassium, 5.5 mg of iron, 550 mg of carotenoids; and more

Vitamins and trace elements.

my country's folk food methods include: boiling hijiki and mussels (also known as sea red and mussels) in Lushun, Liaoning Province; steaming steamed buns with hijiki stuffing in Rongcheng, Shandong Province, and boiling tofu with suckling goat hijiki; Boil hijiki and fish, cool and cut into pieces; stir-fry shredded pork with hijiki in Wenzhou, Zhejiang Province.

The flavors of the north and the south are each unique and popular.

Hijiki salad, hijiki soup and hijiki rice are popular in overseas European and American restaurants or nightclub restaurants.

How to cook rice: first soak the dried hijiki in water, drain and chop into fine pieces. Add vegetable oil (or soybean oil) to the pot and stir-fry shredded pork, egg drop, and salt until cooked.

Cook white rice in another pot, then spread the fried condiments over the rice, add a little rice wine, and simmer over low heat for 10 minutes.

When eaten, the aroma is fragrant and increases appetite; and it contains not only protein and fat, but also calcium and dietary fiber, allowing the human body to absorb balanced nutrition.