I used to cook seaweed

By VicentaLakin

I used to cook seaweed
The seaweed is now a common dish, and when it was a small child, it was the last bowl of axle food in the "Eight Disk Four" in the home house, and every thought of it was reminiscent. It's a home-made version, it's in shape, it doesn't taste like that anymore, but it's delicious。

Recipe Recommendations

  • dried kelp 300 grams
  • pork fat 100 grams
  • tofu skin 100 grams
  • green onion appropriate amount
  • ginger appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • Pepper noodles appropriate amount

Steps for I used to cook seaweed

  • Make I used to cook seaweed step 0
    1
    DRY SEA BELTS, CLEAN THE SURFACE SALT AND STEAM THE POT FOR 20 MINUTES. PS: THIS IS A FAST-TRACK TREATMENT OF DRY SEA BELTS, WITH A ONE-DAY BUBBLE. THE DRY SEA BELTS ARE SO DEEP GREEN THAT THEY'RE ALWAYS UNEASY。
  • Make I used to cook seaweed step 1
    2
    Steamed seaweed rolls, cut。
  • Make I used to cook seaweed step 2
    3
    Hot water wash twice。
  • Make I used to cook seaweed step 3
    4
    The boiler's hot, and the proper amount of pork oil。
  • Make I used to cook seaweed step 4
    5
    Put it in the pork chop, and I've got some pork skin。
  • Make I used to cook seaweed step 5
    6
    Scrambled to the pig's color, scrambling onion ginger paste, with proper twitch, old smoke, pepper noodles。
  • Make I used to cook seaweed step 6
    7
    Join the sea laces to flip。
  • Make I used to cook seaweed step 7
    8
    Scramble and add appropriate salt。
  • Make I used to cook seaweed step 8
    9
    A proper amount of water (or rice soup, high soup) will burn。
  • Make I used to cook seaweed step 9
    10
    Go to the Adi pot (or high pressure pot) and stew for 40 minutes。
  • Make I used to cook seaweed step 10
    11
    When you're done with the stew, you've got the tofu skin of an early toad. Look at the color of the sea belt。
  • Make I used to cook seaweed step 11
    12
    Out of the pot and bowl, delicious。
  • Make I used to cook seaweed step 12
    13
    A close-up. Tastes soft, delicious. But it's not possible to restore the glastic soft taste on the table, which may not last long enough, and on the table it's been served all day。

    • Recipe Categories

    Recipe recommendation