Wakame is sea cabbage.

Wakame is a seaweed of the brown algae plant Undariaceae. Wakame is commonly known as sea cabbage. It belongs to the class Phaeophyceae, Laminariaceae, Pterospermaceae, and seaweed of the genus Wakame. Wakame is relatively high temperature resistant, so it is used in some Grows well in warm ocean currents. Wakame is an annual seaweed plant.

The larvae of wakame are very similar to the larvae of kelp, but when they grow up, their appearance is obviously different from that of kelp. The shape of a whole wakame looks like a big broken sunflower fan, with a middle It has an obvious long handle with feathery splits, which also looks like wakame, so it is called wakame.

How to make wakame

1. Ingredients required: dried wakame, millet pepper, garlic, shallot, white sesame, peanut, light soy sauce, balsamic vinegar, sesame oil, fish sauce , salt, sugar, chicken essence.

2. Take a small handful of wakame and put it in a basin with appropriate amount of water and soak it for 10 minutes. The soaking rate of wakame is very high, so don’t take too much at one time to avoid overeating. After soaking the wakame, rinse it twice with water.

3. Clean the peanuts and control the moisture. Use kitchen paper to wipe away the remaining moisture on the surface of the peanuts. Add a wide amount of oil to the wok, add cold oil and add peanuts. Turn on low heat and fry slowly until the peanuts are eight ripe. Remove the oil and put it into a plate. Sprinkle a little salt and mix well. Set aside.

4. Peel the garlic and beat it with a knife, then cut it into minced garlic. Wash the millet pepper and cut into rings. Wash the green onion and cut it into chopped green onions. Set aside. Soak the coriander in water for 5 minutes, clean and cut into sections.

5. Pour an appropriate amount of water into the pot, bring to a boil over high heat, add a small spoonful of salt, pour the washed wakame into the water, blanch it, and cook for about 3 minutes. Use a strainer to remove the wakame. Place in cold water to cool down.

6. Sauce: Put the minced garlic, chopped green onion and millet pepper rings into a bowl, pour in two spoons of balsamic vinegar, two spoons of light soy sauce, half a spoon of fish sauce, and a spoonful of Add sugar, a little chicken essence and salt, stir evenly.

7. Take out the wakame seaweed from the cold water and drain it. Pour the prepared sauce into the wakame seaweed. Mix evenly and add the flavor. Drizzle with a little sesame oil to enhance the fragrance. Pour in the fried ones. Mix the peanuts and put them into a plate, sprinkle with cooked white sesame seeds and add coriander. A plate of crisp and refreshing cold wakame is ready.