The dish that Tuo Ma recommended today was the golden sea velvet with extremely rich iodine content!
Sea velvet, also known as "sea dragon","dragon tendon vegetables", is a kind of brown algae green natural raw materials. This raw material has very strict requirements on growth environment and conditions, and is only distributed in the ice-cold seawater below 5 ° C in the Antarctic Circle, and the growth cycle is long, and it takes 3-5 years to reach the harvesting conditions. According to the processing and segmentation of different parts of the plant, it can be divided into "sea velvet head","sea velvet tube","sea velvet silk","sea velvet strip" and other products.
Antarctic sea velvet contains a large amount of plant collagen, which is the best whitening, tender and wrinkle prevention products among plants. Sea velvet also contains a lot of vitamins. extremely high nutritional value. It is a top-grade vegetable food for beauty and health preservation. Not only can it be eaten, the juice used to soak in sea velvet contains a lot of collagen, which can be used to massage the skin of the hands and face to make the skin tender, smooth and delicate.
Sea velvet is rich in nutrients, containing precious active fucoidan, collagen, vitamin A and various nutrients such as calcium, iodine, iron, and zinc. Regular consumption can effectively nourish the skin, improve hair quality, and enhance human immunity.
Sea velvet is an international health ingredient, coupled with its rich nutritional value, so it is very popular in China Taiwan, Singapore, Japan, South Korea and other places. Some agencies and hospitals often use sea velvet as the main ingredient in making health meals.
The taste of sea velvet is similar to seaweed, but it is crispy and chewy than seaweed. It is very suitable for making cold dishes. Sea velvet is rich in sticky fiber. Tuo Ma adds celery rich in crude plant fiber. This dish is good for friends with poor intestinal function.
Golden sea velvet mixed with celery
By SvenHilll
Recipe Recommendations
- celery 100 grams
- garlic 15 grams
- millet pepper of 5
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- oyster sauce appropriate amount
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for Golden sea velvet mixed with celery
1
One pack of Antarctic sea velvet silk.
2
Take about 50 grams of dried sea velvet silk and soak it in cold water for about 1 hour.
3
Rinse the soaked sea velvet slightly to drain the water.
4
Wash the celery and cut it into diamond-shaped pieces with an oblique knife.
5
Pour half a pot of water into the pan, add two teaspoons of salt, bring to a boil, add the sea curd and celery and cook for 3-5 minutes until cooked, pick up and strain the water.
6
Minced garlic and chopped millet peppers into small circles.
7
Add one and a half spoonful of salt, a small spoonful of chicken essence, a small amount of pepper powder, 10 grams of white sugar, 10 grams of soy sauce, 30 grams of balsamic vinegar, 10 grams of sesame oil, and 5 grams of oyster sauce into a bowl and mix well to form a sauce.
8
Place the water-soaked celery, sea paste, millet pepper, and minced garlic in a large bowl, add the seasoning sauce and mix well.Golden sea velvet mixed with celery Make Tips
This dish is fresh and crisp. The toughness of sea velvet complements the crispness of celery. It is rich in nutrients and has a balanced ratio. It is a very healthy and healthy spring dish!