#头条创作挑战赛#
Seaweed, a green treasure from the sea, is not only delicious, but also nutritious!
Nori is rich in carbohydrates and is an excellent choice for energy. Whether it's with porridge for breakfast or seaweed egg drop soup for lunch, it can make you full of energy and vitality!
In addition, lutein and zeaxanthin in nori help maintain our vision health. For friends who use computers and mobile phones for a long time, you may wish to eat more seaweed. In addition, the multivitamins and minerals in seaweed also help us to enhance our immunity, especially the iodine contained in seaweed, which is especially important in the diet of the elderly. And seaweed is also rich in dietary fiber, not only can promote intestinal peristalsis, help digestion, but also reduce fat absorption, the benefits of seaweed are really too much, it is recommended that middle-aged and elderly people should eat more, seaweed is very many ways to eat, the following is to share with you 8 kinds of home-cooked practices, let's take a look.
1. Seaweed egg drop soup
Ingredients: seaweed, egg, dried shrimp, salt, monosodium glutamate, chopped green onion, sesame oil
Method:
1. Soak the seaweed in warm water for 2-3 minutes to soften it well, then gently remove it, tear it into small pieces by hand, and put it in a bowl. Next, add two-thirds of the dried shrimp and prepare the soup base.
2. Add an appropriate amount of water to the pot and bring to a boil over high heat. When the water is boiling, turn to medium-low heat to keep the water surface slightly boiling. Then, start preparing the egg mixture. In a separate bowl, crack in two eggs and stir quickly with chopsticks to make the egg mixture even. Next, slowly pour the egg mixture along the edge of the pot and stir gently with chopsticks to form a beautiful egg drop in the water.
3. When the egg flakes float, gently turn the egg flakes with a spoon to make them more even. At this point, add an appropriate amount of salt and MSG to adjust the taste of the soup. Taste the soup and adjust the amount of salt and MSG to your taste.
4. Slowly pour the boiled egg drop soup into a bowl with seaweed, and drizzle with 2-3 drops of sesame oil to increase the aroma and taste of the soup. Then, sprinkle with chopped green onions, and a bowl of fragrant and delicious, refreshing and delicious seaweed egg drop soup is complete. Remove the soup from the pan and enjoy.
2. Crushed seaweed
Who knows that chopped seaweed is made of seaweed, making nutritious and delicious seaweed chopped seaweed in one minute at home, the raw materials are super simple, seaweed, white sesame seeds, sesame oil, soy sauce, salt, sugar, are very homely ingredients.
Ingredients: seaweed, white sesame seeds, sesame oil, soy sauce, salt, sugar
Method:
1. Tear the seaweed into pieces (you can also use a food processor to make smaller pieces), put it directly into the pot, remember that there is no water in the pot, and bake slowly over low heat.
2. Add a spoonful of sesame oil, stir evenly, then sprinkle in the self-satisfied amount of white sesame seeds, salt and sugar, and slowly stir-fry the aroma.
3. Remember to be sure to low heat, the fire is too big, the sesame paste will be bitter, and the seaweed will become crispy and green. It is fragrant and nutritious, and it is a good choice to mix rice or snack when you have no appetite.
3. Seaweed mixed with avocado
This dish is a simple, affordable and delicious dish that does not cost a lot of money.
Ingredients: 1 avocado, 1 cucumber, 2 pieces of nori (gimbap)
Sauce: 3 tablespoons soy sauce, a pinch of mustard, 2 tbsp sesame oil, 1 tbsp minced garlic, 2 tbsp sesame seeds, a pinch of shallots
Method:
1. Cut the avocado into chunks and the cucumber into slices (try to cut it thinly).
2. Cut the seaweed into a suitable size and prepare the sauce.
3. Put the avocado, cucumber, seaweed and seasoning sauce in a bowl and stir gently. Please adjust the saltiness according to your taste.
4. It is recommended to eat it immediately after the cold mix is ready, and there will be water after a long time. If you like mustard, you can put more ~
Fourth, seaweed pot
Ingredients: seaweed, oysters, shrimp skin, lean pork, garlic sprouts, ginger, shallots (made into shallot oil), salt, monosodium glutamate, oyster sauce
Method:
1. Wash the oysters in water, set aside, prepare a little ginger slices, heat the ginger slices and oysters, fry them for eight minutes and weigh them out for later use.
2. Stir-fry the shrimp skin in oil until fragrant. Slice the lean meat (diced or fine) and stir-fry until medium-rare, weigh out and set aside.
3. Peel and dice the shallots, put more oil in the pot, put the shallots in, boil the shallots oil over low heat (low heat, when the shallots turn red, you can prepare to turn off the heat) and put it aside for later use.
4. Put less oil in the pot, low heat, put the whole piece of seaweed into the pot and heat it, it is normal for the seaweed to change color after heating (this step is mainly to remove the fishy smell of seaweed, the effect is remarkable!) After both sides are discolored, put aside for later use.
5. Put a little base oil in the casserole, tear the seaweed into the casserole, put the spare oysters, small shrimps, and lean meat in, drizzle with the spare shallot oil, and add appropriate boiling water (not a lot). Bring to a boil over medium-high heat and add the appropriate oyster sauce, salt and MSG. After stir-frying, simmer for about 5 minutes, add the chopped garlic sprouts, and finally cover and simmer for 1 minute!
6. Seaweed absorbs oil, but you can't put too much oil, it will be greasy. Shallot oil is the key, and this is the most technical test, and it will be bitter if it is overdone. It is recommended to turn off the heat and pour out immediately when the shallots turn red.
5. Stir-fried spinach with seaweed
Ingredients: seaweed, spinach (the spinach seedlings I use, tender), garlic slices, fish sauce, salt
Method:
1. Wash the spinach, remove the roots, blanch in boiling water for one minute, remove and drain the water for later use.
2. There is no need to put oil in the pot, put the seaweed directly in, bake slowly over low heat, until the seaweed becomes crispy and the color turns dark green, take it out and set aside.
3. Heat the pan over medium heat, add a small amount of cooking oil, add garlic slices after the oil is hot, and fry until the garlic is fragrant.
4. Quickly put the blanched spinach into the pot, stir-fry quickly, and add an appropriate amount of fish sauce and salt to taste.
5. Add the roasted seaweed to the pot, stir-fry it with the spinach quickly, and a simple and nutritious spinach fried seaweed is completed.
6. Seaweed rolls
Every time I go out to play, I will make some seaweed rolls to eat, make them clean, I am not afraid of cold, I don't need to heat them, and I can take them out and eat them directly when I am hungry in the car
Ingredients: white radish, seaweed, canned tuna, coyledon
Method:
1. Cut the white radish into strips, add 2 tablespoons of sugar, 1 tablespoon of salt, 3 tablespoons of vinegar, 3 tablespoons of syrup and marinate for half an hour to marinate the water.
2. Drain the radish strips, absorb them with absorbent paper, add 2 tablespoons of fine chili noodles, 1 tablespoon of chopped green onions, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, grasp well and set aside.
3. Control the dry oil of canned tuna, pour it into rice, add 1 tablespoon of sesame oil, 1 tablespoon of white sesame seeds, and a little salt to grasp well.
4. Divide the seaweed into 4 parts, put the tuna bibimbap with a quarter, put half a piece of soybean leaves, put on the radish strips, roll the cotyledons first, and smear sesame oil on the laver rolls, and sprinkle some white sesame seeds.
7. Seaweed meatloaf
Ingredients: a small piece of seaweed, shrimp skin, a piece of lean meat
Method:
1. Put the seaweed and shrimp skin into warm water and wash them, then drain the water and chop them for later use. Wash the lean meat and puree.
2. Prepare a clean container, put the minced lean pork puree into it, add an appropriate amount of salt and a little light soy sauce to taste, then add the chopped seaweed and shrimp skin, and stir well.
3. Add an appropriate amount of starch and continue to stir evenly to make the meat puree more viscous. To make the meatloaf more tender, we need to add a little cooking oil and a few spoonfuls of water. Pour cooking oil and water into the meat puree and stir clockwise with chopsticks until the meat puree fully absorbs the water and oil.
4. Take a plate suitable for steaming meat, pour the meat puree into the plate, and press the meat puree into a cake shape with a spoon. To remove the smell and increase the flavor, you can put a slice of ginger on top of the meatloaf.
5. Put the meatloaf into the steamer and steam it over high heat for about 25 minutes until the meatloaf is completely cooked. Once steamed, remove the meatloaf from the pan and let it cool slightly before slicing and enjoying.
8. Seaweed shrimp cake
Ingredients: 150 grams of shrimp, about 10 grams of seaweed, half a carrot, chopped green onion, 1 egg
Method:
1. 150g shrimp slippery, chopped carrots, 1/2 tablespoon of ground black pepper, 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, stir well
2. Soak the seaweed in water, wash it, and squeeze out the water (don't pour too much water, it will be difficult to pick it up)
3. Beat in an egg, pour in chopped green onions, and mix well
4. Pour a little oil into the pot, heat the oil, add the seaweed, and arrange it into a round cake (if the action is slow, you can turn off the heat first)
5. Put the shrimp slippery, low heat, fry until the bottom is solidified, slightly browned, turn over, fry until the shrimp is smooth and cooked, the surface is slightly charred, and it is done
Committed to using the simplest ingredients, for you to share the most delicious dishes, the above shared 8 kinds of seaweed home-cooked practices, have you learned, learned to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!