Seaweed meat
By VicentaLakin
It is well known that the sea belt is highly nutritious and contains the ingredients needed for humans, such as iodine, iron, calcium, glyphol and carrots, and that in cold winter, the sea belt also acts as a chiller. From a Chinese medical point of view, seawater is cold and cold, and the sea belt that grows here is itself extremely resistant to cold. Belt tastes salty, long-term consumption and the function of abating kidney gas. As a result, winter consumption of sea belts increases the body ' s ability to withstand cold. In addition, fear of cold is associated with low intake of certain minerals in the body. If calcium is present in the human body, it can directly affect the elasticity and excitement of the cardiac, blood vessels and muscles; iron deficiency in the blood is often manifested in low heat and low body temperature. Thus, the resupply of calcium-rich and iron-rich food can improve the body ' s ability to withstand the cold. And the sea belt is the treasure of human calcium and iron. As high as 1177 milligrams of calcium and 150 milligrams of iron per 100 gram of sea belt, the eating of seaweed in winter has important health effects for children, women and the elderly. Pork seaweeds can be used together to maintain nutritional balance. The “smelling of the sea belt” in the sea belt can reduce cholesterol, glycerine triester in blood and prevent the formation and development of acoustic internal porridge samples, as well as resistance to coagulation. That's why this seaweed roasted meat is perfect for cold winter food. Eating this dish makes your winter really cold
Recipe Recommendations
- pickled kelp knots 250 grams
- pork belly 500 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried red pepper appropriate amount
- peanut oil appropriate amount
- pepper 10 capsules
- aniseed one
- rock sugar 5 pieces
- Fish stuffed soy sauce 2 tablespoons
- braised soy sauce 5 tablespoons
- salt 3 tsp
- cooking wine 3 tablespoons
Steps for Seaweed meat
1
Main: Salted sea laces 250 grams, Five Flowers 500 grams, onions, ginger, garlic, dry red peppers, appropriate sauces: peanut oil, 10 peppers, one large item, five pieces of ice cream, two spoons of caviar, five spoons of red sauce, three spoons of salt, three spoons of wine
2
After salinized sea belts are purified, a four-to-five-hour water bubble is used to provide backup
3
Five mahjong mahjong, large and large, boiled water in the pot, and scalded it with cold water
4
When they're hot, they'll wash the surface clean
5
Add an appropriate amount of peanut oil to the micro-pressure pan. After the incense, he pours hot, bouquets into the pot of fire
6
After a minute, the maker adds five ice creams, two spoons of caviar and five spoons of red sauce
7
When you're making a bouquet of meat, you flush it in
8
Cover the sub-pressure pan cap, shift the slot to the pressure slot, and turn the air into fire for 20 minutes
9
In 20 minutes, open the lid, put the seaband in the pan and cook it for another 20 minutes, then add salt three spoons and wine three spoons
10
When the soup is thick, turn the fire and gather the juice