Gracilaria lemaneiformis(liang ban long xu cai )

Gracilaria lemaneiformis

Introduction:

"When I was a child, I used to eat cold dishes mixed by my father. My father made a good dish. I also ate this dish, but I didn't know its name. He's always been called a staghorn, a coral. Now I know it's also called Gracilaria lemaneiformis. It's all named after the shape of the body. "

Production steps:

Materials required:

Gracilaria lemaneiformis: moderate

Green pepper: right amount

Tomatoes: right amount

Vinegar: moderate

Soy sauce: moderate

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Garlic: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Liang Ban Long Xu Cai