Sea shoots can be blanched to remove the fishy flavor, or you can remove its own fishy flavor with the help of ginger and white vinegar, when you cook with sea shoots, you just need to pay attention to this point to make the dishes more delicious.

Sea shoots and bamboo shoots are different, it is not a plant, but belongs to the animal species. Sea shoots usually live in the mud and sand at the bottom of the sea, or on rocks and wood, and it has two tubes on its body, which are used for eating and excretion. So sea shoots carry a certain fishy odor.

The internal tissue of sea shoots is hollow, like a sponge, so it tastes crunchier and chewier than kelp, whether it is used to make soup, or cold, or fried taste is quite good.

Cold spicy sea shoots is a favorite dish. Before you prepare 40 grams of dried sea shoots, 10 grams of red pepper, 5 grams of parsley, 5 grams of garlic, if there are friends who do not like parsley and garlic, you can reduce the amount of discretion.

You first wash the dried sea shoots, and then soak in cold water for 4-5 hours, blanch after soaking to remove the fishy flavor, and then use a diagonal knife to cut the sea shoots into small sections, chili pepper, cilantro, and garlic are cut into small portions of the spare. Put the sea shoots and side dishes into a bowl, add the right amount of salt, a spoonful of soy sauce, a spoonful of pepper oil, a spoonful of chili oil, a spoonful of vinegar, the right amount of chicken essence, and finally mix well to serve.