Porphyra is an aquatic vegetable, which gives people the impression that it has high nutritional value and is a very unique seafood vegetable. Because it is short in shape and the same color as kelp. However, although it is less nutritious and tastes much better than kelp, it is difficult for many people to chew seaweed, so let's take a look at the situation that seaweed does not chew.

Laver is not chewy, so the temperature of laver may be insufficient. Rich in gum and other polysaccharides, it forms a solid network structure after drying, which is smooth and hard on the surface of seaweed, but it is not easy to tear when it meets water. But if the water temperature is too high, laver will bite loosely like laver soup.

Porphyra and egg soup: put the eggs in a bowl, add salt and sprinkle. Wash laver, add appropriate amount of water to the pot, bring to a boil, turn off the hot pot, and pour the cooked egg liquid into medium boiling water. Add washed laver, salt, sesame oil and onion. Laver soup: white radish is washed and sliced. Put the cooked soup and ginger slices into a casserole, boil, and add radish to boil. Sprinkle with coriander.

? Porphyra and tomato sushi: After washing the rice, add a proper amount of water and let it stand. When the temperature drops, mix the salt and sugar: sugar: white vinegar 1: 3: 5: 5. Cut a wide strip for use. Cut the lettuce, peel it and cut it into wide strips. Ham is also cut wide. Spread the sushi curtain on the chopping block, add seaweed slices and sprinkle cold rice evenly. Put the egg strips in the middle, roll them into a tube with a sushi curtain, cut them into appropriate sizes with a sharp knife, and then pour them into a plate marked with ketchup. Slicing Porphyra: Cut Porphyra into small pieces with scissors, find a larger container, then mix Porphyra with sesame oil, add white sesame seeds and salt and mix well. Bake in the oven preheated to 140 for 12- 15 minutes. Take it out and make it brittle.