Ingredients: dried Gracilaria lemaneiformis 60g, carrot 20g, red pepper 3g, onion 1 0g. Ingredients: salt 1 2 teaspoon, sugar 1 2 teaspoon, monosodium glutamate12 teaspoon, soy sauce1teaspoon, rice.

Making:

1 Rinse dried asparagus, soak it in clear water for 3 hours, and then clean it again.

2, carrots, onions, shredded, red pepper cut into pieces.

3. Put Gracilaria lemaneiformis, shredded carrots and red pepper slices into a large bowl, add salt, sugar, rice vinegar, soy sauce, monosodium glutamate and sesame oil and mix well.

Wash, boil water in the pan, put some salt and oil, put the vegetables in, turn them over with chopsticks, and take them out after they collapse, then put oil in the oil pan, stir-fry shredded ginger and chopped garlic.

Then pour the mixed juice: soy sauce, sugar and salt, cook it a little, then pour it into the dish, and stir well.

1, boil water in the pot and put two tablespoons of salt;

2. Put the asparagus in the pot again. Don't cook it for a long time;

3. Onion and garlic 4. Olive oil 5. Pour olive oil on asparagus.

6, add garlic foam and red oil chili pepper, onion.

Ingredients: canned Gracilaria lemaneiformis 10, clear soup 750g. Seasoning: 5 grams of monosodium glutamate, 3 grams of salt and 3 grams of cooking wine.

(1) Peel off the old skin of Gracilaria lemaneiformis, and cut it into two sections.

(2) Put the frying spoon into the clear soup, add cooking wine to adjust the taste, then put the asparagus section into the soup, boil the soup, skim off the floating foam, and put it into the soup set.

1. Wash asparagus and blanch with boiling water.

Step 2: Drain the water.

3. Pour in hot oil and soy sauce.

1. Gracilaria lemaneiformis (asparagus) peeled old and used tender, all washed with clear water;

2. Put the pot mat in the plate, first spread the ham slices symmetrically, and then spread the asparagus in the form of three heads;

3. Put the wok on a strong fire, add 500 ml of clear soup, put the pot mat in, buckle it with a plate, and cook it on a low fire after boiling;

4. When the Gracilaria lemaneiformis is cooked thoroughly, hold the pot mat with a frying spoon, remove the dish from which the vegetables are buckled, buckle the braised Gracilaria lemaneiformis into the griddle, and surround the washed pea seedlings;

5. Put the wok on high fire, add the original soup of grilled vegetables, add refined salt, monosodium glutamate, yellow wine and cream, thicken the juice with high fire, and pour it on the asparagus.