Prepare the ingredients first: Gracilaria lemaneiformis 150g, half a carrot, 2 parsley, 2 shallots, 3 millet peppers, 3 cloves of garlic, 1 tablespoon of soy sauce/kloc-0, 1 tablespoon of Chili oil, 1 tablespoon of sugar and 1 tablespoon of salt/kloc-0.
1. First, shred carrots, red peppers, coriander, garlic and shallots.
2. Pour the Gracilaria lemaneiformis into a bowl, clean it with cold water, rinse it with cold water, and remove it for later use.
3. Take a large bowl, pour asparagus, add Chili oil, soy sauce, sugar and salt, stir well, then put it on a plate, and finally add shredded carrots.
Gracilaria lemaneiformis in the sea has a sound when chewed. It tastes thin and crisp, just like chewing something, so comfortable. The taste is fresh and slightly fishy. Add ginger slices when cooking soup, and you won't feel fishy at all. That taste is really fresh. Add some pork, which is nutritious and comfortable.
-How to make asparagus minced meat soup-
Main ingredients: Gracilaria lemaneiformis 200g.
50 grams of minced meat, with ginger as auxiliary material.
Meatballs with ingredients (see if you like them)
10g seasoning salt, 5g chicken essence.
working methods
Soaking Gracilaria lemaneiformis in clear water, removing salt particles, and squeezing out water for later use; Soak in the water for a long time when you have time, and soak for a few minutes when you are tight;
Boil the water in the pot, and it will drown the broken asparagus. After the water boils, add meatballs, minced meat and ginger slices and cook for two minutes.
Then seasoning: add a spoonful of salt and a little chicken essence, season, add asparagus, break it up with chopsticks, turn off the fire immediately, and serve.
knack for cooking
Tips 1: Introduction to Gracilaria lemaneiformis
Gracilaria lemaneiformis is a kind of seaweed, some of which grow in coastal areas and are now cultivated. It has the same name as a wild vegetable (asparagus Dai Yu) on the mountain, and people often confuse it. It has high nutritional value, rich in calcium, crisp and refreshing taste, and can be used for cold salad or soup. However, because it is also a kind of seaweed, it has a fishy smell. When cooking soup, you can add some ginger slices to remove the fishy smell. In addition, Gracilaria lemaneiformis can also be used as raw material for extracting agar.
Tip 2: The cooking time of asparagus.
Pickled asparagus is usually bought back, soaked in salt particles, squeezed dry and eaten. When the soup is boiled, it is boiled, not boiled. You can turn off the fire when the soup is boiling in the pot, otherwise it will soon become endless and crispy. In addition, Gracilaria lemaneiformis is very vegetarian and contains no fat. Eating with pork is a very good practice.
Tip 3: Cold asparagus
Main ingredient Gracilaria lemaneiformis150g
Ingredients: 3/ 1 carrot, half red pepper, 4 cloves garlic.
Seasoning salt, chicken essence, mature vinegar, soy sauce, sesame oil.
working methods
Soaking dried Gracilaria lemaneiformis for 3 hours, soaking salted Gracilaria lemaneiformis to remove salt particles, cleaning, and squeezing out water for later use;
Shredded carrot; Shred red pepper; Cut garlic into minced garlic;
Put Gracilaria lemaneiformis, shredded carrot, shredded red pepper and minced garlic together, add a spoonful of salt, a little chicken essence, 2 tablespoons of mature vinegar, 1 tablespoon of soy sauce and a proper amount of sesame oil, stir well and let stand for a few minutes.