stir-fried seaweed head
When I was a child, in winter, apart from Chinese cabbage, potatoes, and radishes, there were the most inconspicuous laver heads. At that time, when I ate fried laver heads, I didn't put too little oil in it. I held my nose and swallowed it, always took a big bite of rice just two or three shredded vegetables. Listening to the program a few days ago, I introduced the nutritional value of seaweed head, but I really couldn't ignore this ugly guy. So I fried it once and thought it tasted quite good. Because seaweed head likes oil, I fried this dish with olive oil.
Recipe Recommendations
- sweetening
- fried
- ten minutes
- ordinary
Steps for stir-fried seaweed head
1
Soak the soybeans in advance and cook them for later use.
2
Peel off the skin of the laver head, wash and cut into thin threads.
3
Slice 1 clove of garlic, and shred the other 2 cloves.
4
Pour olive oil into a wok and heat saute garlic slices and star anise until fragrant.
5
Pour in the shredded seaweed and stir fry for a while, add the soybeans and stir fry.
6
Add appropriate amount of water and bring to a boil over high heat. Turn to low heat and cook until the soup dries.
7
Add salt and stir-fry well, then add a little white sugar to freshen up, and finally add minced garlic and stir fry.