Stir fried Sargassum fusiforme(qing chao yang qi cai chun ji de yang sheng cai )

Stir fried Sargassum fusiforme

Introduction:

"It seems that many people have never heard of Sargassum fusiforme. It is a unique seaweed food on our island. It grows in the sea and matures every spring. People will take it up and dry it in the sun. When they want to eat it, they will take some out to soak it up and fry it like a dish. Sargassum fusiforme is not only a magic weapon to reduce the three highs, but also a good dish to lose weight. I hope more people can understand this dish. "

Production steps:

Step 1: 1. Soak the dried Sargassum fusiforme in water for 5-10 minutes, then pour out and drain the water. 2. Wash the dried pepper and cut it into sections, peel the garlic and cut it into powder

Step 2: 1. Heat up the oil pan and pour the oil. 2. When the oil is cold, add chili and minced garlic and saute until fragrant

Step 3: 1. Stir fry Sargassum fusiforme for two or three minutes

Step 4: pour in the soy sauce and stir fry

Step 5: pour in the cooking wine and stir fry it. The cooking wine I use here is from Guyue Longshan, because it tastes stronger and has better effect on removing fishiness. Sargassum fusiforme is something in the sea. Although it is not as fishy as fish, it still has a little fishy smell

Step 6: add sugar

Step 7: add a little salt at last. Because Sargassum fusiforme is a thing in the sea, it will bring a little salt, so just add a little more.

Step 8: finally, pour in more water. I pour less water here. You can pour more water over the Sargassum fusiforme, because the Sargassum fusiforme will rot and taste better after stewing for a while

Step 9: stew for about 10 minutes. When the water is almost collected, take the pot and put it on the plate

Materials required:

Sargassum fusiforme: 100g dry

Soy sauce: moderate

Old wine: moderate

Salt: a little

Sugar: right amount

Garlic: a small petal

Dried chili: one

Note: because Sargassum fusiforme itself has a little fishy smell, so in the ingredients, the amount of cooking wine is more than that of raw soy sauce, because cooking wine has the effect of removing fishy smell. Garlic can also be put a little more, I use a little less here, because there is no more at home. If someone thinks it's too slow, wash the Sargassum fusiforme first, press it in a pressure cooker, and then fry it in a frying pan.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qing Chao Yang Qi Cai Chun Ji De Yang Sheng Cai