The scientific name of sea cabbage is Undaria pinnatifida, which Koreans eat a lot. It is a kind of green seaweed, usually cut into small pieces, with a stalk in the middle and wavy leaves on both sides. If it takes a long time, it will fade and turn green and brown. Generally, Korean side dishes like to buy this kind of thing, because it is easy to turn brown during processing, and it is usually dyed green with a little green food pigment. I like cold dishes, and hot pot is also good. It's about the same color as kelp, about 4-5 cm wide and 3-4 mm thick. It's quite long and usually cut into pieces.

Undaria pinnatifida is very nutritious. The taste is also very good, smooth and tender. Extremely low calories have satiety, similar to kelp. It also has detoxification effect.

In cooking, lemon juice is added. Lemon juice can be used as a sour seasoning or a seasoning for raw Chinese cabbage, oysters, salmon, etc., which has the function of removing fishy smell and removing foreign substances.

Seaweed mixed with Tricholoma

Ingredients: 40g of Chinese cabbage, 50g of Tricholoma, 2 slices of ham, 2 tablespoons of sesame oil 1 2, soy sauce 1 teaspoon, and white sesame1teaspoon.

Production: 1, wash the salt of Chinese cabbage, put it in cold water immediately after pouring hot water, and cut it into 1~2cm wide; Tear off the mushroom, blanch with boiling water and drain, and cut the ham into 7 ~ 8 mm.

2. put sesame oil, soy sauce and other materials in a large bowl and mix well. Put it in a plate and sprinkle some sesame seeds on it.

Benefits: Soybeans and seaweed are the most effective foods to lose weight, and they are more beneficial and reduce calories when paired with Tricholoma, which is refreshing and healthy!

Corn mixed with sea cabbage

raw material

Chinese cabbage 1 50g, red pepper1only, garlic seed10g, and corn kernels10g. 2g of cooked peanut oil, 2g of salt, monosodium glutamate 1 g, sugar 1 g, 3g of white soy sauce and sesame oil 1 g..

preparation

(1) Wash and shred Chinese cabbage, shred red pepper and garlic? Corn kernels are scalded thoroughly with boiling water.

(2) Boil water in the pot. When the water boils, add shredded cabbage and shredded red pepper, blanch them thoroughly with medium heat, scoop them up and drip dry.

(3) Add shredded Chinese cabbage, shredded red pepper, garlic, corn kernels, salt, monosodium glutamate, white sugar, white soy sauce, cooked peanut oil and sesame oil into the bowl, mix well, and put into a dish.

characteristic

Cabbage has a fishy smell. When scalding, it should be thoroughly scalded, or it can be mixed with spicy taste.

Sea cabbage with scallion oil

Raw materials: raw materials:

500g of Chinese cabbage, 50g of red pepper10g, 5g of onion segments, 5g of ginger slices, 5g of Shaoxing wine, 5g of refined salt, 50g of soybean oil, 50g of bean sprout soup and 2g of flavor.

Method: (1) Wash the sea cabbage, put it in a boiling pot, then put it in cold boiling water, drain the water, cut it into 6 cm long and 0.2 cm wide shreds, and put it in a plate.

(2) Remove the pedicels and seeds of red pepper, cut into 6 cm long and 0.2 cm wide shreds, put them in a bowl, pour boiling water until they are broken, take them out and drain. Cut the onion and ginger slices into pieces respectively.

(3) Put the Chinese cabbage and red pepper into a plate, put the wok on medium fire, add the beans and heat it to 70%, add the chopped green onion and Jiang Mo, stir-fry the scent, and pour it on the Chinese cabbage while it is hot. After adding refined salt, monosodium glutamate and Shaoxing wine, buckle with a bowl and stew for 15 minutes. Then go to the bowl and mix well.

Features: green and red contrast, soft texture, rich onion fragrance, fresh and salty.