1, ingredients and materials
Wakame 30 grams
Garlic three cloves
Millet chili moderate
Soy sauce 3 ml
Vinegar 3 ml of pho
2, the steps
Wash wakame in warm water
Wakame cut into thin julienne strips, add garlic
Add a little millet chili
Add a little soy sauce
Add a little vinegar
Stir evenly to taste.
Wakame, is a plant of the genus Undaria in the family of Hymenoptera.
Undaria pinnatifida, is a large perennial brown algae. Algae body brown, soft leathery, 1 to 2 meters long, 50 to 100 millimeters wide, the overall outline of the lanceolate, the middle has a clear protruding main ribs, thinner on both sides, often forming a majority of pinnate lobes, the edge of the lobes are notch, sometimes not split, the overall densely mucous glands. Root-like fixator fibrous, composed of and like divergent pseudoroots, pseudoroots end with sucking disk. Short stalk, nearly flat cylindrical, spring and summer on both sides of the stalk bearing fungus-like, thick and rich in gelatinous overlapping folds (commonly known as skirt fungus), containing sporocarp groups.
Environmental distribution
Grows on rocks at a depth of 1 to 4 meters below the low-water mark. Distributed in Shandong, Fujian Zhejiang, Liaoning and other coastal areas. It is used for both food and medicine, and is mainly eaten. Summer and fall can be harvested fresh or sun-dried spare.
China's Liaoning Lida, Jin County, Shandong Qingdao, Yantai, Weihai and other places for the main producing areas, Zhejiang Zhoushan Islands also produced. In addition to natural reproduction, has begun artificial breeding.
Growth habit
Wakame is known as the "vegetables of the sea". Indeed, the seaweed floating in the sea is reminiscent of a land vegetable. Like land plants, wakame forms its own skeleton of carbohydrates through photosynthesis (land plants are cellulose, and wakame is polysaccharides such as fucoidan and phycopolysaccharide), and produces proteins directly through nitrogen assimilation, which is exactly the same as vegetables. However, if you take a closer look at its life history, you will find that wakame is actually very different from land plants.
The two parts of wakame are the lobed leaves and the midrib (stem) that runs through the center of the lobed leaves. The lobed leaf, also called the blade, is located on either side of the midrib and is the main part we usually eat; the midrib, also called the wakame stalk, is located in the middle of the leaf and acts as a support for the blade and is also used for food. Further down is the growth zone where the growing point of the wakame leaf is located, located below the equivalent of the stem of a land plant, which will produce wakame sporophytes (commonly known as "ears") during the breeding season of wakame, and at the very bottom is the root (pseudoroot).
If we look at them from the outside, we would probably think that they are not very different from land plants, but in fact the biggest difference is in their function. The main function of the roots of land plants is to support and fix themselves while also absorbing nutrients from the soil, whereas the main function of the roots of wakame is to attach to objects such as rocks and act only as an algal fixation. Nutrient elements are mainly accomplished by the leaf part, which is the cleavage part .
Wakame mainly relies on the leaves to absorb nutrients necessary for growth such as nitrogen, calcium and phosphate from seawater, and then synthesize and utilize them in the body for transformation. In addition, in terms of the type of cellulose synthesized by photosynthesis, it is different from the cellulose, hemicellulose, pectin, etc. of land plants, and the main products synthesized by photosynthesis of wakame are polysaccharides such as fucoidan and alginate. Another major characteristic of wakame is that it reproduces in a completely different way from land plants. For example, higher land plants produce offspring by mutual pollination of male and female stamens after flowering. But wakame can not flower, but rely on swimming spores to reproduce offspring.