Sea shoots are natural wild plants, a precious and rare type of deep-sea plant.
Sea shoots are rich in calcium, iodine, iron, potassium, fiber, caribrin, algin and other indispensable nutrients for the human body, and are rich in iron.
01
Guihai bamboo shoot fried noodles
Material:
15 grams of sea shoots, 150 grams of fresh noodles, chili peppers, oil, soy sauce, salt, fresh vegetable powder to taste
Steps:
1. Soak the sea shoots in advance with water to soften, cut into small sections with a knife and soak for another 10 minutes.
2. Cook the fresh noodles in water and let them cool and set aside.
3. Put an appropriate amount of oil in the pot, stir-fry the chili peppers slightly, then add the sea shoot strips and stir-fry evenly; add the noodles and stir-fry together.
4. Stir-fry the soy sauce, salt and fresh vegetable powder and serve.
02
Stir-fried diced vegetarian meat with sea shoots
30 grams of sea shoots, 20 grams of diced vegetarian meat, 1 tbsp starch, chili pepper, oil, salt, fresh vegetable powder to taste
1. Soak the sea shoots in water to soften.
2. Blanch in a pot of boiling water and set aside.
3. Soak the diced vegetarian meat in water and squeeze it by hand to clean the water.
4. Sprinkle 1 tablespoon of starch evenly on the diced vegetarian meat and gently shake it so that the diced vegetarian meat is covered with water
powder.
5. Fry in oil until the surface is slightly browned and remove.
6. Cut the blanched sea shoots into small pieces and the peppers into equally sized pieces.
7. Put the right amount of oil in the pot, sauté the peppers first, then add the sea shoots and stir-fry slightly.
8. Add the diced vegetarian meat and sauté quickly.
9. Stir-fry salt and fresh vegetable powder to get out of the pan.
03
Sea shoot corn mushroom soup
1 corn, 10 g sea shoots, 2 slices of ginger, 1 tsp pepper, seafood mushrooms, white jade mushrooms, mushrooms, oil, salt to taste
1. Cut the corn into sections and cut the mushrooms into thin slices and set aside.
2. Blanch the mushrooms in boiling water and set aside.
3. Place the cut corn in a casserole dish and bring to a boil over high heat.
4. Add the sea shoots and ginger slices and bring to a boil again.
5. Reduce heat and add the blanched mushrooms.
6. Simmer for about 20 minutes, add salt to taste.
7. Simmer for a while, add a little pepper and serve.
04
Braised sea shoot celery
80 grams of parsley, 30 grams of foamed sea shoots, appropriate amount of peppercorns, appropriate amounts of peppercorns, and appropriate amounts of salt
1. After soaking the sea shoots, cut them into two pieces vertically.
2. Cut the parsley into inches and set aside.
3. Place the parsley and sea shoots in boiling water and blanch them immediately.
4. Add a large spoonful of oil to the pan, cool oil into the pan, add the peppercorns and fry until fragrant.
5. Add the appropriate amount of chopped red pepper and sauté together until fragrant, then turn off the heat.
6. Pour in the blanched parsley and sea shoots.
7. Add salt and stir-fry to mix well.
05
Sea shoot cucumber soup
200 grams of cucumber, 30 grams of soaked sea shoots, ginger, coriander, oil, salt, fresh vegetable powder to taste
1. Peel and polish the cucumber and cut into thin slices
2. Add a spoonful of salt to the chopped cucumber and let it sit for about 10 minutes to remove the water.
3. Put the old cucumber in clean water, wash it twice, and drain the water.
4. Cut the foamed sea shoots into small pieces.
5. Put a little oil in the pan, add ginger shreds and add old cucumber slices and stir-fry slightly.
6. Add the appropriate amount of water, pour in the chopped sea shoots and bring to a boil over high heat.
7. Bring to a boil and reduce heat, cook for 5 minutes, turn off heat and add a little salt.
8. Add an appropriate amount of fresh vegetable powder and sprinkle some coriander to enhance the taste.
06
Ginger sea shoots
50 grams of sea shoots, green and red peppers, ginger juice, rice vinegar, golden rand soy sauce paste, sesame oil, salt to taste
1. Foam your hair half an hour in advance.
2. Blanch in a pot of boiling water and remove from the knife, cut into small pieces with a knife.
3. Cut the red and green peppers into small pieces and set aside.
4. Place the red and green peppers and sea shoot segments on a plate and add a small 1/2 tablespoon of golden orchid soy sauce paste.
5. Add a large spoonful of rice vinegar, a pinch of salt, a few drops of sesame oil, and a spoonful of ginger juice and mix well.