Seaweed mayo
By VicentaLakin
I've been growing grass ever since I saw a video of salty mayo made by plums. It just hasn't been done. Mid-Autumn holidays are at home, and some souffles were scheduled for the festival. For various reasons, however, the salted yolk that was bought in the vacuum has been kept in the fridge. On the morning of Mid-Autumn, breakfast was ready, and the bag of salted yolk was opened in the fridge, so it was decided to get rid of the weed。
Recipe Recommendations
- salted egg yolk the 15
- Sushi seaweed 2 bunk
- cooked white sesame seeds appropriate amount
- corn oil appropriate amount
- liquor a little
- black pepper a little
- sugar a little
- salty and fresh
- other
- half an hour
- simple
Steps for Seaweed mayo
1
Some brand of vacuum-packed salted egg yolk, small head, ejected into a board with tin paper on it, sprayed a little white wine on each
2
Put it in the preheat oven, 150 degrees for 12 minutes
3
Put the roasted salted egg yolk in the fresh bag, and crush it with a stick. Break
4
Filter the crushed salted egg yolk with a leak
5
The sushi moth, cut to shreds. I've used more than two
6
Put seaweed and ripe white sesame into salty yolk, with a little black pepper and a little sugar. Down
7
Heated corn oil with a small pot, then poured into the mixed salted yolk
8
It'll just be smooth and smooth with a spoon
9
When cooled, you can put it in a clean glass container and keep it in the freezerSeaweed mayo Make Tips
Once the salted yolk is broken, it must be filtered, or the salted yolk core will be hard and tasted bad; the hot oil will be better served with a dim taste to avoid the smell