When children were young, one of their favorite foods was seaweed.
In fact, seaweed and seaweed are the same food. Porphyra yezoensis is the main source in the north, and Porphyra taanensis is the main source in the south. Seaweed is processed from laver yezoensis.
Seaweed itself is very nutritious because it grows on the rocks by the sea and fully absorbs the essence of the sea water. It is extremely rich in protein, minerals and vitamins, and is called a "vitamin bank". Seaweed has relatively low fat content and contains a large amount of minerals and vitamins essential to the human body. Long-term consumption of Seaweed can improve microcirculation, enhance immunity, delay aging, and reduce the incidence of cancer and cardiovascular diseases.
I love seaweed, and Margaret should try seaweed...
Seaweed Margaret
By MeaganNader
Recipe Recommendations
- seaweed 1 bunk
- flour 160 grams
- salted duck eggs of 2
- starch 20 grams
- salad oil 50 grams
- salt 1 grams
- white sugar 40 grams
- baking soda 1 grams
- salty and sweet
- baking
- an hour
- ordinary
Steps for Seaweed Margaret
1
In a large bowl, add salad oil.
2
Add white sugar, mix well, and grind the white sugar to melt.
3
Cut the seaweed into pieces.
4
Separate the salted duck egg white and yolk.
5
Sift the egg yolk into fine powder.
6
Pour egg yolks into the sugar and oil mixture.
7
Add soda powder and salt to the flour and mix well.
8
Pour the flour into the egg yolk mixture.
9
Mix the flour well and add the seaweed powder.
10
Knead into a smooth dough and let stand for half an hour.
11
Divide the dough into small portions and place on a microwave turntable; press with your hands into small cakes.
12
Put it in the microwave and bite on high heat for 1 minute; take it out and observe, adjust it to medium high heat for another 1 minute.
13
Turn over the side and first raise the heat for half a minute.
14
After observation, turn them all to the front, and bite on medium to high heat for another half minute.