I'm going to have to clean up the lamb
By VicentaLakin
As if many people have not heard of it, it is a unique algae food on our island, which grows in the sea, matures every spring, and people pick it up, dry it out of the sun, when they want to eat it, and then come out with a little bubble and make it up like a meal. The amphibious food is a three-high gift and a good diet, and it is hoped that more people will learn about it。
Recipe Recommendations
- Sargassum fusiforme
- soy sauce appropriate amount
- old wine appropriate amount
- salt a little
- white sugar appropriate amount
- garlic a small flap
- dried chili a
- slightly spicy
- burn
- ten minutes
- simple
Steps for I'm going to have to clean up the lamb
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1. Put dried lamb herbs in water with bubble hair, and in 5-10 minutes it will fall out and dry the water. 2. Clean up the dry peppers and slice the garlic
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One hot boiler pours oil
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1. Two or three minutes of fire in a herring
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Pump it in and flip it
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The wine that I'm using here is made up of wine, because it tastes a lot more, and it's better. It's not as heavy as fish, but it tastes a little bit
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Put it in sugar
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And finally, a little salt, because it's a seafood, and it's a little salt, so just a little bit more。
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I have to pour more water in the end. I've got a little less water here. I can pour more when I'm doing it. I'm about half a centipede
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It's about 10 minutes of stew, and when the water's about the same, you're gonna have a panI'm going to have to clean up the lamb Make Tips
Since Hijiki naturally has a slight fishy smell, you should use more cooking wine than light soy sauce, as cooking wine helps remove the smell. You can also add a bit more garlic; I used a little less here because I had run out at home. If you find the process too slow, you can wash the Hijiki first, pressure-cook it until soft, and then stir-fry it in a wok.