Cook in a pot

Dried laver is finished. How to make dried laver delicious?

Ingredients: 3 grams of dried laver, 5 grams of auxiliary oil, 5 grams of salt, 5 grams of onion, 5 grams of ginger and 5 grams of garlic.

step

Processing steps of seaweed soup with shrimp skin 1 1. Prepare ingredients: laver, shrimp skin, onion, ginger and garlic.

Step 22. Wash laver and shrimp skin; Cut onion, ginger and garlic into sections for later use.

Step 33. Pour some oil into the pan and stir-fry shallots, ginger and garlic.

Step 44. Scoop a few spoonfuls of broth into the pot.

Step 55. Add shrimp skin and seaweed soup.

Steps 66 of the practice of seaweed soup with shrimp skin. After boiling, add seaweed.

Steps of dried shrimps and laver soup. Open it again, season with salt, and take out the pot.

Steps of shrimp and seaweed soup. Sprinkle onion leaves on the bowl, and a bowl of simple and nutritious shrimp and seaweed soup will be ready.

skill

1. Everyone thinks that the shrimp skin itself is very fresh, and there is no need to use fresh products such as monosodium glutamate.

2. No soup can be replaced by water.

3. If you don't want a fire, you can brew it with boiling water, and the taste is slightly worse. This is just what everyone thinks.

How to eat dried seaweed?

Just eat it as a snack

How to make sushi with dried seaweed?

I'm not sure about this, and there is no relevant answer online. Seaweed should not be too crisp, you can buy special sushi, but in fact, as long as it is not too crisp and big enough. ...

The kind that usually cooks soup can't cook. I sincerely hope to adopt it.

How to make sushi with dried seaweed?

food

Half a cup of japonica rice

A little glutinous rice

A spoonful of coix seed

Small half root of cucumber

Two eggs

Cured meat right amount

Sugar 1 teaspoon

Half a spoonful of white vinegar

Appropriate salt content

A spoonful of vegetable oil (for frying egg skin)

Methods/steps

1

Use half a measuring cup of japonica rice (the measuring cup given by the rice cooker).

2

A little glutinous rice, about a quarter measuring cup.

three

A little coix seed, about a spoonful.

four

After cooking, pick it loose with chopsticks and let it cool.

five

Seafood was chosen for sushi, but a corner was missing on the left. Be careful when you buy next time.

six

Sit in a pot, add about a spoonful of hot oil, and fry the beaten eggs into very tender egg skins with low fire.

seven

Cut the egg skin into long strips. Take a section of cucumber, rub the skin with fine salt and cut into long strips. Cut the pork breast into thin strips with scissors, which is very hard and easy to cut after being thin.

Start making sushi vinegar (I didn't buy it, so I had to make it myself): put a teaspoon of sugar in the bowl.

Add white vinegar to a teaspoon of white sugar and stir to dilute.

Add sushi vinegar to rice.

Add a little salt to the rice and stir well.

Put a piece of seaweed on the bamboo curtain and spread the rice evenly from top to bottom, leaving an inch empty.

Put cucumber, egg skin and bacon strips on the paved rice.

Use bamboo curtains to roll up seaweed and tie it tightly.

After all the rice is rolled, you can roll four rolls.

The knife dipped in cold boiled water can prevent adhesion, which can make the incision unobstructed. Cut it to the thickness you like.

It was all cut, except for eight scraps (to be eaten while cutting), which were put in a lock box. Take it and go ~

food

Half a cup of japonica rice

A little glutinous rice

A spoonful of coix seed

Small half root of cucumber

Two eggs

Cured meat right amount

Sugar 1 teaspoon

Half a spoonful of white vinegar

Appropriate salt content

A spoonful of vegetable oil (for frying egg skin)

Methods/steps

1

Use half a measuring cup of japonica rice (the measuring cup given by the rice cooker).

2

A little glutinous rice, about a quarter measuring cup.

three

A little coix seed, about a spoonful.

four

After cooking, pick it loose with chopsticks and let it cool.

five

Seafood was chosen for sushi, but a corner was missing on the left. Be careful when you buy next time.

six

Sit in a pot, add about a spoonful of hot oil, and fry the beaten eggs into very tender egg skins with low fire.

seven

Cut the egg skin into long strips. Take a section of cucumber, rub the skin with fine salt and cut into long strips. Cut the pork breast into thin strips with scissors, which is very hard and easy to cut after being thin.

Start making sushi vinegar (I didn't buy it, so I had to make it myself): put a teaspoon of sugar in the bowl.

Add white vinegar to a teaspoon of white sugar and stir to dilute.

Add sushi vinegar to rice.

Add a little salt to the rice and stir well.

Put a piece of seaweed on the bamboo curtain and spread the rice evenly from top to bottom, leaving an inch empty.

Put cucumber, egg skin and bacon strips on the paved rice.

Use bamboo curtains to roll up seaweed and tie it tightly.

After all the rice is rolled, you can roll four rolls.

The knife dipped in cold boiled water can prevent adhesion, which can make the incision unobstructed. Cut it to the thickness you like.

It was all cut, except for eight scraps (to be eaten while cutting), which were put in a lock box. Take it and go ~ ...

The practice of seaweed shrimp skin, how to make seaweed shrimp skin delicious, seaweed

1. Boil water in the pot and put the shrimps;

2. Cut the cucumber into diamonds, boil the water in the pot and add cucumber and laver;

3. Add the right amount of salt to taste, and pour some sesame oil after cooking.

Seaweed (dried salt) is cooked and eaten. How?

Can be used to make sushi?

What can dried laver do?

Porphyra and chopped green onion soup material:

Raw materials: laver, chopped green onion and garlic.

Ingredients: sesame oil, salt, sunflower oil.

Exercise:

1, soak laver in a bowl and add water.

2. Put a little sunflower oil in the pot, add garlic and stir fry for 30 seconds, and add boiling water.

3. After the water is boiled, add seaweed and salt, and when the pot is ready, count the chopped green onion.

Porphyra sushi roll material:

The main ingredients are 6 pieces of laver, sushi rice 1 cup, 6 pieces of ham, 6 pieces of pickled radish, 6 pieces of cucumber, and eggs 1 piece. Seasoning vinegar 1 tablespoon, salt 1/4 teaspoon.

Exercise:

1. Wash the rice, add water, cook it in a rice cooker, take it out and mix in seasoning.

2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average.

3. Put the laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up the purple cabbage, then clean it with sushi and cut it into pieces to eat.

Tips:

comment

1. When rolling sushi rolls, the laver should be rolled into a straight line, otherwise the laver will easily crack and damage the appearance.

When cutting sushi, put some vinegar on the knife first, and then cut the knife vertically and evenly.

3. Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so the sushi rolls made in this way will be more beautiful and not easy to loosen bacon and purple cabbage materials:

2 purple buds, bacon and garlic, 2 dried peppers, salt and pepper.

Exercise:

1. purple flower buds can be cut into sections, and both leaves and flower buds can be preserved. Slice the bacon slightly, cut garlic into two pieces, and cut dried pepper into two pieces;

2. When the oil pan is hot, add the dried Chili and garlic slices and stir fry, then add the bacon, stir fry until the bacon is oily, pour in the purple pedicel, stir fry until the leaves are soft, add salt and pepper to taste, stir fry evenly and quickly take out of the pan.

Tips:

The main point of frying laver flowers is that the fire should be strong, not too rotten, and it must be crisp to be delicious. When the dishes in the pot are still slightly raw, they will be heated to a suitable temperature by heat preservation.

Three shredded laver soup material:

Ingredients: 25g dried laver, 20g bamboo shoots, 20g fresh mushrooms and 20g dried bean curd.

Seasoning: peanut oil 10g, soy sauce 5g, sesame oil 5g, salt 3g, monosodium glutamate1g.

Exercise:

1. Porphyra, bamboo shoots, mushrooms and dried bean curd are cut into filaments together;

2. Put the pot on fire, heat it with peanut oil, pour 500ml of clear soup, add laver, shredded bamboo shoots, shredded mushrooms and dried bean curd, bring to a boil, add soy sauce, refined salt and monosodium glutamate, pour sesame oil into the soup bowl.

Porphyra cake material:

Salt, sugar, water, sesame oil, raw powder, dried laver, glutinous rice flour, common flour.

Exercise:

1. The ratio of glutinous rice flour to flour is 2: 1. Add water to make batter. Add dried laver powder (fried laver in a pot and ground into powder) and other materials and stir evenly to form dough.

2. Divide the dough into equal parts, spread a little raw flour on the surface of each part, and gently roll it thin with a rolling pin.

3. Pour the sesame oil into the pot, add the cake and fry on low heat until both sides are golden yellow.

Cold laver material:

10 lavender, 2 celery plants, 2 tablespoons ground beef, 1 onion, 1 garlic paste, 2/3 tablespoons sesame seeds, 1 tablespoon a sesame oil, a proper amount of soy sauce, 1 and12 tablespoons b sesame oil, c.

Exercise:

1. Wash onion and cut into sections; Wash celery and cut into 3 sections; Stir-fry minced beef with seasoning A for later use.

2. Roast laver in the oven and shred it. Mix well with sesame oil in seasoning B first, then add other materials and seasoning C and mix well to serve.

Porphyra and lean meat peanut soup material:

300 grams of lean pork, 30 grams of laver, 3 celery and 30 grams of peanuts. Seasoning salt, a little pepper, 3 tablespoons carrot juice.

Exercise:

1. Seaweed is soaked in cold water and cleaned.

2. Wash the lean pork and cut it into pieces. Remove the old tendons and skins from celery and cut it into cubes for later use.

3. Blanch lean meat in boiling water, remove and drain.

4, peanuts into the pot, add water to cook and peel.

5. Add 8 cups of broth to the pot and bring to a boil. Add lean pork, carrot juice and salt to cook until cooked, then add celery, peanuts, laver and seasoning to cook until tasty, and take out.

Material replacement

Laver is replaced by mussel, which is called mussel lean meat peanut soup.

Taste change

Remove the pepper from the seasoning and add three flowers of light milk and rock sugar, which is called milk-flavored thin peanut soup.

Porphyra lean porridge material:

Ingredients: japonica rice100g,

Accessories: 20g of dried laver and 50g of lean pork.

Seasoning: salt 2g.

Exercise:

1. Wash laver and soak in cold water to remove fishy smell. ......

Want to make sushi. The seaweed for dinner is too dry to bite. How can we make seaweed not so dry and soak in water? . .

This problem is easy to solve! I just finished sushi last night. I think it doesn't matter if the seaweed is dry. Can't soak in water. You put a proper amount of sushi vinegar in rice and spread it evenly on seaweed. After a while, the seaweed will soften. Don't put too many things, lest they get mixed up. Remember, you should put a bamboo curtain under the seaweed, which is usually found in supermarkets. As for the taste, it's up to you.