In China, sea sausage is an important raw material of Shandong cuisine, and there are many cooking methods. The "leek sea sausage" made of sea sausage and leek with head knife is a famous dish in Jiaodong. Sea sausages must be alive. Cut off the barbed parts at both ends of the sea sausage with scissors, and wash the internal organs and blood. Stir fry quickly to avoid getting old. In addition, "dried sea sausage", "sea sausage soup" and "minced meat sea sausage" are all dishes with local characteristics. Fresh seaweed can also be used to make jiaozi and steamed buns. In particular, this "fried seaweed with leek", leek seeds and seaweed contain various trace elements such as vitamin E needed by the human body. V E is called tocopherol, and sea sausage is also called "sea chicken" among fishermen in Jiaodong. Together, these two dishes become a dish especially suitable for men, which has the functions of warming liver and kidney, strengthening yang and fixing essence. Fresh seaweed can also be used to make jiaozi, steamed stuffed bun, etc. Its dried product has seasoning function.

Edible range

In Asia, Koreans like to eat seaweed best, but the output of South Korea is so low that the demand exceeds the supply, so that the price is dozens of times that of China. The Japanese still continue the tradition of using sea sausages as bait. In Korean cuisine, seafood is mostly slaughtered and processed. Serve with fresh vegetables, dipped in sesame oil, salt and other seasonings.