2. Practice: Soak soybeans in water for half a day, then put them in a pot and add water to boil for later use. Undaria pinnatifida is also soaked in clear water for 2-3 hours, and the salty diamond blocks are removed, and then water is added. After the water is boiled, take out the Undaria pinnatifida and wash it with clear water. The advantages of blanching Undaria pinnatifida are: removing fishy smell, which is beneficial to washing sediment. This method is also suitable for kelp cooking. Wash the white radish and cut it into pieces, then fry it in the oil pan. The advantages of frying white radish slices are: easy to taste, soft and waxy and fragrant. After frying, put it in a bowl, add water, and steam it in a rice cooker until the white radish is soft and waxy. Take a pot, put a little oil in it, when the oil is hot, put miso and Jiang Mo in the "wok", stir-fry Undaria pinnatifida, then add soybeans and white radish pieces, add two cups of water, cover the pot and stew for a while, open the lid and add salt and vegetarian dishes, (instead of monosodium glutamate) don't thicken the pot, put coriander on the plate.
3, cold wakame ingredients: wakame, cucumber, sesame, sesame oil, white vinegar, cold ingredients.
4. Practice: Prepare all ingredients. Soak dried Undaria pinnatifida in water for about 5 minutes. If it's fishy, you can soak more. Shred cucumber for use. Drain the soaked Undaria pinnatifida, add shredded cucumber and sesame seeds, add white vinegar, salt, salad dressing and sesame oil and mix well. Mix well and serve. Decorate with tomatoes and roses.