This is very powerful. Before talking about the nutritional function, let's talk about one of the biggest characteristics of laver, that is, parity, which is not only high in nutritional value, but also inexpensive. This is the first reason why laver can be popularized, so we usually make a laver pot, laver egg soup, laver braised rice and so on at home. I believe that whether we eat a set meal outside or cook it ourselves at home, laver is a delicious food that we can often eat. So let's learn about the nutritional value of laver!
1. Porphyra is rich in protein, which is one of the most abundant seaweeds in protein. The content of protein in laver varies with species, growth time and place. Generally, the content of protein accounts for 25% ~ 50% of the dry weight of laver.
2. The mass fraction of laver fat is 65438 0% ~ 3% of the dry weight of algae. The proportion of unsaturated fatty acids in laver is high.
3. Porphyra is rich in vitamins. The contents of vitamin C, carotene, vitamin B 1, B2 and vitamin E in laver are higher than those in eggs, beef and vegetables, and the contents of nicotinic acid, choline and inositol in laver are also very high.
4. The content of calcium, sodium, potassium, magnesium and phosphorus in laver is very high. The determination of the ash content of laver samples from different sources shows that the ash content of laver is 7.8% ~ 26.9%, which is higher than that of terrestrial plants and animal products. The mass fraction of ash in most terrestrial plants is 5% ~ 10%. This shows that laver is an important mineral source with high nutritional value. However, trace elements in vegetables in the open field are lacking or less.
After talking so much about the nutrition of laver, how to make laver is better? Generally, everyone likes to make soup, such as laver egg soup, laver pot and so on. Agatha used to make a staple food called kimbap, which was very popular. I recommend this delicious practice.
Method for making laver rice
▼ 1, shred three layers of meat, soak rice for half an hour, remove and drain, soak Kamikiri mushrooms in advance, chop garlic sprouts, dice carrots, soak laver until soft, then cut into small pieces with scissors, peel onions and wash them.
▼2. Fry the three layers of meat into a pot until golden brown, then pour out the excess oil, leaving the base oil, stir-fry carrots and green beans with the three layers of meat evenly, add shrimp skin and rice in soup, and stir-fry laver evenly again.
▼3. Add a proper amount of salt and a little purified water to boil (because the rice has been soaked, so the water is just even, so don't overeat, otherwise the cooked rice will be very soft, which will affect the taste). After boiling, transfer it to a casserole or a rice cooker to cook (if you use a casserole, remember to stew slowly to avoid pasting the pot) (if you use a rice cooker, just turn on the cooking function).
▼4. Then we will start to prepare fried onions. First of all, we will chop the onion, put the right amount of oil in the pot, fry the chopped onion in the pot until it is golden brown and pick it up. Picked onions and oils are open, and picked shallots will become brittle after being put in Zhong Ziran for 5 minutes. Then we will put them in the stewed rice, sprinkle with chopped garlic sprouts, cover the pot and simmer for 2 minutes. Finally, we will pick up the pot, mix the onion with garlic sprouts and rice and enjoy it.