Potato burn the sea belt
By VicentaLakin
Seaweed is a highly nutritious vegetable whose nutritional health-care role has been valued by many scientists. Food made from seaweeds in Japan has become a powerful food industry. Examples include sea-belt pines, sea-belt sauce, sea-belt sugar, sea-belt tea and sea-belt buns, sea-belt hangers, sea-belt bread, etc. Why is the sea belt so important? Because of its nutritional value to human health. It is not only in our countries that sea belts are popular, but also in many coastal countries. This stems from the abundance of nutrients in the sea belt that prevent and treat multiple diseases. The potato-burning belt is a very common home dish for our people on the seaside, and the sea belt and the potatoes are very delicious, the potatoes are sour, the sea belt is so tough, and a bowl of rice will break your belly。
Recipe Recommendations
- kelp root 500G
- carrots one
- onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- potatoes one
- minced meat appropriate amount
- Jiang appropriate amount
- Korean soy sauce appropriate amount
- sugar appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Potato burn the sea belt
1
Main source: Seaband root 500 grams, potato one, carrot one ingredient: meat, onions, ginger, garlic sauce: Korean sauce, salt, sugar, gravy Wine
2
Sea belts cut into diamond shapes, potatoes and carrot slices
3
When the oil is hot, the potato chips and carrots are recovered through the fried surfaces
4
And to get another pot of meat and onions, ginger and garlic into a frying pan
5
(b) The introduction of sea bands into the pot
6
Cooking in Korean sauce and wine
7
Brush into the water and cook it for 10 minutes after the water has opened
8
In 10 minutes, oiled potatoes and carrots will be burned in the pot, with salt, sugar, and 10 minutes。Potato burn the sea belt Make Tips
1. When making potato and carrot slices at home, you don't need to pre-fry them in oil; you can cook them directly. 2. Since I am using kelp roots, they cook quickly; to ensure all ingredients reach the same level of doneness, I must stew the kelp for 10 minutes first, and then stew the potato and carrot.