Abstract: Hijiki is a kind of algae, also known as antler tip, longevity vegetable, seaweed sprout, sea barley, etc. Fresh hijiki can be used as a cold dish, and after it is dried, it can be used as medicine. The Chinese name of hijiki is seaweed. Fresh hijiki is rich in minerals, dietary fiber, vitamins, amino acids, etc. Eating it in moderation can supplement nutrition and speed up body metabolism, while medicinal hijiki can regulate blood pressure and prevent constipation. How to make hijiki delicious? Let’s find out together! 1. What is hijiki?

Hijiki is a kind of algae, also known as antler tip, seaweed sprout, goat milk, sea barley, etc. The algae are yellow-brown, thick and juicy, and the fronds vary greatly and have various shapes. Grows on low tide zone rocks. Japan calls it "longevity dish" and imports a large amount of it from my country every year.

2. Are hijiki and carrageenan the same thing?

Pictures of hijiki

No. Although hijiki and carrageenan are both brown algae, they are not the same thing. Sargassum is a plant of the genus Sargassum and is distributed in the Yellow Sea, Bohai Sea, East China Sea, South China Sea and other sea areas in my country. Among them, the production along the coast of Zhejiang is the largest. Carrageensis is a plant in the family Carrageenaceae and genus Carrageensis, which is distributed along the northern coast of my country. Among them, Carrageensis in Qingdao has high yield and good quality, and has received unanimous praise from everyone.

3. The efficacy and function of hijiki

Fresh hijiki is rich in polysaccharides, dietary fiber, vitamins, alginic acid and minerals and minerals necessary for the human body. Trace elements, eaten in moderation, can prevent thrombosis, effectively lower cholesterol and prevent high blood pressure. Moreover, hijiki has low calories and is very suitable for consumption during weight loss and fitness.

Hijiki can also be used as medicine. After drying the hijiki, it can be used as medicine. Traditional Chinese medicine calls it "small leaf seaweed". The traditional Chinese medicine hijiki is bitter, salty, cold in nature, and has It has the effect of softening and dispersing stagnation, diuresis and swelling, purging heat and reducing phlegm.

4. How to make delicious hijiki

1. Cold hijiki

Wash the fresh hijiki and cut it into shreds. Then put it on a plate. Pour a little light soy sauce, salt and balsamic vinegar on the hijiki, sprinkle a little sugar, add shredded green onion and minced garlic, mix well and then drizzle some sesame oil.

2. Stir-fried hijiki

Wash the fresh hijiki and cut it into pieces. Put a little cooking oil in the pot. When the oil is hot, add the chopped green onions and stir-fry until fragrant. Then add the prepared hijiki and stir-fry quickly. Add a small amount of edible salt and a small amount of light soy sauce. Once cooked, you can eat it directly from the pot. .

3. Hijiki egg soup

Wash the fresh hijiki and cut it into shreds. Put an appropriate amount of water in the pot, add a small amount of chicken essence and heat it until it boils. Put the good fresh hijiki in a pot and boil it, then take two or three eggs and boil them in a bowl to make egg liquid. Then put the egg liquid into the pot to make egg drop. Finally, thicken it with water starch and add an appropriate amount of sesame oil to enhance the flavor. At this time, the fragrant hijiki egg soup is ready for consumption.

5. Can pregnant women eat hijiki?

Women can eat hijiki during pregnancy, but they must eat it in moderation and not too much, otherwise it will affect the fetus. of normal growth.