Japanese algae salad

At home on the day of rest, a simple, clean salad, a fast-hand staple, with a fine cup of juice in the sun, is an unattractive thing. From being a child in the interior, coming to the coast, it seems that seafood can be so cheap and fresh that it is nothing like the memory of expensive bodies of marine life, the number of people who know it, especially in the last row, the deepest obsession with seafood. If one eats and a steamed fish makes a green vegetable and thinks it's a beautiful little day, it would be a life of envy and lack of enviment if there was another onions or saline shrimp. I'm the one with the shellfish, not the other shells, but the one who's raising himself. I'm shocked by the beauty and price. It's probably the most common thing to have onions fried, or to get a sauce out of the water, and today it's a simple water boil, with Japanese salad juice and vegetables, and a nutritional balance that is healthy and delicious。

Recipe Recommendations

razor clam 200 grams
fruit cucumber 1 piece
seaweed 50 grams
bamboo shoots 30 grams
young spinach leaves 10 grams
snow peas 30 grams
Hongjiao Circle appropriate amount
Japanese Kumbu citrus vinegar 20ml
grape seed oil 10ml
salt appropriate amount
freshly ground black pepper appropriate amount

sweet and sour
mix
ten minutes
ordinary

Steps for Japanese algae salad

Scavengers are to be washed and burned in open water with a small amount of salt。

Dutch beans go to the top six times。

Dutch beans and tipping points are put in the open water to stop burning。

Seaweeds are washed, cucumbers are cut into smelts, spinach leaves are soaked that dry moisture is controlled。

Put all the food into the plate, with salad juice mixed with Qungbulu citrus vinegar, salt and grapeseed oil, and with a little black pepper grinding。