Porphyra yezoensis not only has certain anti-cancer effect and remarkable beauty effect, but also has good special effects on preventing arteriosclerosis, sanguine, cerebral thrombosis, dizziness and dyspnea. Porphyra is rich in protein, vitamins (A, B, C, E), calcium and other ingredients, and it is also an alkaline food rich in minerals.
Porphyra is rich in vitamins and minerals, especially vitamins B 12, B 1, B2, A, C, E, etc. It contains protein about the same as soybean and six times as much as rice. Vitamin A is about 67 times that of milk, riboflavin is 9 times that of mushrooms and vitamin C is 70 times that of Chinese cabbage. It also contains choline, carotene, thiamine, nicotinic acid, vitamin C, iodine and so on. It has many functions, such as clearing away heat and promoting diuresis, tonifying kidney and nourishing heart, lowering blood pressure and promoting human metabolism.
Porphyra is rich in EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which can prevent human aging; It contains a lot of taurine, which can reduce harmful cholesterol and protect the liver. 1/3 of laver is dietary fiber, which can keep intestinal health and excrete carcinogens, especially beneficial to the prevention of colorectal cancer. The trace polysaccharide it contains proves that it has the effect of inhibiting cancer. Because laver is rich in choline, eating laver often can improve memory loss.
Porphyra has been eaten in China for more than 1000 years. Porphyra is often used as postpartum lotion for women; Patients with lung abscess and expectoration can often chew dried laver; Eating more seaweed in summer can relieve summer heat and replenish the body.
This is a complicated practice ~ ~ My family always soaks some spices directly.
Tomato, asparagus and laver soup
Cucumber seaweed soup
Bean seedling laver soup
Shrimp and seaweed soup
Quail egg laver soup
etc
Besides, you can try this.
Casserole laver soup is a little more complicated.
Ingredients: laver (dried) 50g bamboo shoots 50g mushrooms (fresh) 50g cabbage 50g dried bean curd 50g.
Seasoning: peanut oil 15g sesame oil 5g soy sauce 5g salt 2g monosodium glutamate 1g ginger 5g each.
manufacturing method
1. Remove impurities from laver and break it into pieces by hand; Water-soaked mushrooms and dried tofu are cut into filaments; Washing bamboo shoots, shelling, cooking and cutting into filaments; Wash the Chinese cabbage and trim it for later use; Wash ginger, peel and cut into Jiang Mo.
2. Put the wok on the fire, heat it with oil, stir-fry shredded mushrooms, shredded bamboo shoots and dried bean curd, pour in 1500ml vegetarian soup and laver to boil, pour into a casserole, add seasonings such as soy sauce, refined salt, monosodium glutamate and Jiang Mo, and when the soup boils, sprinkle sesame oil and add Chinese cabbage to cook.