Longbeard has a strong aromatic odor and can be eaten both raw and cooked, here is a look at this choke longbeard.

First prepare the ingredients: 150 grams of longbeard, half a carrot, 2 cilantro, 2 green onions, 3 small bell peppers, 3 cloves of garlic, 1 tablespoon of soy sauce, ? tablespoon of chili oil, ? teaspoon of sugar, 1 teaspoon of salt.

1, first of all, carrots cut into julienne strips, red pepper cut into circles, parsley chopped, garlic minced, small onion chopped scallions.

2, longbeard pour into a bowl, wash with cold water, then rinse once with cool water, fish out and set aside.

3, take a large bowl, pour in the longbeard, put chili oil, soy sauce, sugar, salt and mix well, and then plate, and finally put on the shredded carrots can be.

The sea of longbeard, chewing sound, texture fine, crunchy, with chewing something like, so comfortable, taste fresh slightly fishy sea, cook up soup, add ginger, do not feel fishy at all, the taste, really fresh, and then add some pork, nutrition fully collocation, comfortable.

----the practice of longbeard minced meat soup---

Main ingredient longbeard 200 grams

Accessories minced meat 50 grams, ginger three or two slices <

Accessories meatballs (depending on your favorite)

Seasoning salt 10 grams, 5 grams of chicken essence

Practice

Longbeard soak, soak off the salt particles, and then squeezed out the water, standby; soak the water time has the effort to soak a longer time, time is tight on the soaking of a few minutes;

Starting the pot of water, the water can be drowned over the loose longbeard on it, the water boiled down into the meatballs, When the water boils, put in the meatballs, minced meat and ginger, and cook for two minutes;

Then season: add a spoonful of salt and a little chicken essence, try the taste, salty and light, put in the longbeard cabbage, use chopsticks to break it up, turn off the fire right away, and you can start to eat.

---Cooking Tips---

Tips1: Introduction to Longshu Cai

Longshu Cai is a kind of sea vegetables, part of the growth of In the coastal areas, now there are also people breeding, and its and a wild vegetable in the mountains (jade belt asparagus) the same name, often confused. Its nutritional value is very high, rich in calcium, crisp texture, taste very fresh, can be cold, can also be boiled soup, but because it is also a kind of seaweed, with a fishy flavor, do soup can add some ginger to go to the fishy. In addition, longbeard can also be used as a raw material for agaric extract.

Tips2: the cooking time of longbeard

Generally buy pickled longbeard, soak off the salt particles, after squeezing dry, you can eat, if it is a soup, rather than cook, rather than hot cooked, soup rolled down the pot can be turned off the fire, otherwise very quickly, the texture will become sheepish, there is no point in the crunch can be said. In addition, longbeard is very "vegetarian", fat-free, eat with pork is a very good practice.

Tips3: Cold Mixed Longbeard

Main ingredient Longbeard 150 grams

The ingredients carrot 3/1, red pepper half, garlic 4 cloves

Seasoning salt, chicken essence, old vinegar, soy sauce, sesame oil

Practice

Longbeard dry soak 3 hours, pickled soak to remove the salt particles, cleaned, squeezed out of the water spare ;

Carrots shredded; red pepper shredded; garlic chopped into garlic powder;

Long beards, shredded carrots, shredded red pepper, garlic powder put together, add a spoonful of salt, a little chicken essence, 2 tablespoons of old vinegar, a tablespoon of soy sauce, the right amount of sesame oil, mix well and leave it for a few minutes.