Hello everyone, I'm Xiaoshi. Seafood is a natural ingredient gifted to us by nature, and there is a metaphor for vegetables"It is better to eat from the trees than from the ground, and it is better to eat from the ground than from the sea."Compared with fresh vegetables on land, vegetables in the sea grow in water containing various minerals from a young age, which makes sea vegetables have different nutrients and eating taste.
Here, it is recommended that everyone eat more"Nori".This kind of food, which is rich in iron elements, is a good blood tonic for hematopoiesis, such as family members who have a blue face, sit for a long time and dizziness and often feel weak in their limbsEating more seaweed can not only help us replenish our appearance and blood qi, but also have the effect of dissolving phlegm and softening firmness, clearing heat and water, and nourishing the kidney and heartand, therefore,It is a "folk blood tonic vegetable", with 20 times higher iron content than spinach, eaten three times a week, tonifying the kidney and nourishing the heart
Recommended Recipe 1: Seaweed fried rice
Step 1: Do not put oil in the pot, turn on high heat to heat the bottom of the pot, add the seaweed and blanch both sides evenly, until the surface of the seaweed on both sides is yellow-green.
Step 2: Next, prepare cold rice, you must use cold dry rice for rice, so that the fried rice is more fragrant, and then prepare the sliced shrimp meat and chopped green onions.
Step 3: Heat the oil, beat in an egg when the oil is hot, fry the egg until it is half-cooked, pour in the rice, and fry the rice a few more times until the rice is loose and evenly blended with the egg.
Step 4: After the rice is fried, pour in the shrimp meat and a little fish sauce to taste, if there is no fish sauce at home, it is okay to put salt or soy sauce, fry the shrimp until the shrimp are red and ripe, and then knead the seaweed directly by hand and crush it into small flakes and sprinkle it evenly into the pot to stir-fry evenly.
Step 5: After the seaweed is fried evenly, then sprinkle in the chopped green onion and fry it evenly, you can turn off the heat and get out of the pot, so that a simple and delicious seaweed fried rice is ready, the taste is soft and fragrant, the rice is a grain of the kind that is particularly chewy, and you can eat rich eggs, shrimp and meat dishes in the mouth, so that the rice is fried with both nutritious and not monotonous, not to mention that adults like to eat, children also can't put it down.
Recommended Recipe 2: Scrambled eggs with seaweed
Step 1: Put the seaweed loosely into a large pot and soak it in warm water for 10 minutes to soak it, which can better stimulate the fragrance and nutrition of the seaweed.
Step 2: Beat 4 eggs into a bowl, add a little salt to adjust the base, and stir the eggs with chopsticks for later use.
Step 3: Cut the chopped green onion and the white green onion separately and put them in separate bowls.
Chop the garlic cloves into minced garlic and put them in a bowl, and put the chopped green onion and minced garlic together.
Here I also added my favorite coriander, and those who don't like cilantro can ignore it.
Step 4: After the ingredients are cut, our seaweed is almost soaked, use a colander with a small hole to take out the seaweed and put it into the beaten egg liquid to stir well, then you can start the pot to heat the oil, after the oil is hot, evenly pour in the seaweed covered with egg liquid to spread it.
Step 5: Because it is a flowing egg liquid, we roll it more during the stir-frying process, so that the eggs can be heated evenly and cooked faster, like about scrambling until the egg liquid is all condensed into lumps, and then put it in a basin for later use.
Step 6: Next, clean the pot noodles, heat the oil, heat the oil and stir-fry the chopped garlic and green onions, fry the fragrant and then add the fried seaweed eggs and stir-fry evenly, fry about seven or eight times, add the appropriate amount of salt, chicken essence, and soy sauce for simple seasoning, and then put the green onion and coriander together and stir-fry it thoroughly.
Step 7: The seaweed scrambled eggs that come out of this way are not very appetizing to look at, and the seaweed egg drop soup we often drink is completely different, so that the scrambled seaweed eggs are more fragrant and delicious, and the taste of eating into the mouth is also soft and tender, not the dry kind, especially nutritious and delicious, it is a very good artifact with porridge and rice, and it is a good artifact to eat with porridge.
Conclusion: It is a "folk blood tonic vegetable", with 20 times higher iron content than spinach, eaten three times a week, to nourish the kidney and nourish the heart
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