Fried kelp with shredded meat(xia chong dong zao yang sheng cai rou si chao xiao hai dai )

Fried kelp with shredded meat

Introduction:

"The health value of kelp has been recorded since ancient times. "Compendium of Materia Medica" records: "kelp is salty and cold in nature. It has the functions of softening, tightening and dispersing knots, eliminating phlegm and asthma, promoting diuresis, removing fat and lowering blood pressure. It can treat carbuncle swelling, persistent food, poor urination, cough and asthma, edema, hypertension, etc Although the traditional kelp contains iodine and calcium, it is a popular food, but the processing is cumbersome, the soaking time is long, it needs to be washed repeatedly, and it tastes fishy and hard. In recent years, we have overcome the nutritional defects of traditional seaweed dishes, which are rare and delicious. Deep sea kelp grows in the cleanest deep sea area at the easternmost end of Jiaodong Peninsula in my hometown. It is pollution-free, natural, nutritious and easy to absorb. It is the best of kelp. The sea water in this area has high velocity, strong self purification ability and no pollution, which is very suitable for the growth of kelp. Therefore, kelp in the deep sea has a fresh, green, sticky and soft taste. Deep sea kelp is planted in summer. Its initial form is a living spore, just like an insect. After that, it grows continuously and becomes long kelp in the form of plants in winter. This process is very similar to & quot; Cordyceps sinensis & quot; in traditional Chinese medicine, except that one grows in high mountains and the other grows in deep sea. In addition, the deep-sea kelp also has precious medicinal value. Therefore, it is not false to call the deep-sea kelp "Cordyceps". The method of fried kelp with shredded meat is very simple, but the nutrition and taste are very delicious. The green deep-sea kelp is fried, smooth and delicious. It tastes crisp and crisp. It tastes crisp and tender like radish, crisp and smooth like agaric, and smooth like mushroom. The excellent taste is unforgettable. "

Production steps:

Step 1: 250 grams of kelp

Step 2: shred pork tenderloin

Step 3: cut garlic into minced garlic and coriander stalk and set aside

Step 4: roll the whole piece of small kelp into a long kelp roll, and then cut the kelp roll into kelp filaments

Step 5: put the cut kelp filaments into clean water for several times, and then soak them in clean water for a while

Step 6: add oil to the pan. When the oil is 70% hot, stir fry the shredded meat in the pan

Step 7: when the flavor of shredded pork comes out, stir fry the minced garlic in the pot to make garlic flavor

Step 8: stir fry the shredded kelp in the pan, drop the cooking wine to remove the fishiness, and then add the soy sauce and salt to taste

Step 9: pour in a little white vinegar and sprinkle with coriander stalk before leaving the pot

Materials required:

Deep sea kelp: 250g

Shredded pork: right amount

Coriander stem: moderate

Garlic: right amount

Soy sauce: moderate

Cooking wine: moderate

White vinegar: right amount

Salt: right amount

Note: 1. If you want to cut small kelp into beautiful filaments, you'd better roll the whole piece of kelp, which is convenient to operate, and the finished kelp is slender and beautiful; 2. When small kelp is produced, it's pickled, so the cut kelp should be cleaned with clear water and soaked to the right taste; 3. This dish must be fried with a quick fire, so as to make it taste better Daocai is very delicious; 4. The white vinegar must be poured in a little when it is coming out of the pot, which will affect the color of kelp.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Xia Chong Dong Zao Yang Sheng Cai Rou Si Chao Xiao Hai Dai