A Diet Dish from The Deep Sea: Cold Sea Mushroom
1.
Let's deal with the sea mushroom first.
2.
Add some water to the dried sea fungus and soak for at least 20 minutes until the sea fungus is completely unfolded.
3.
Boil a pot of boiling water, add the soaked sea mushrooms and cook for 5 minutes. You can add a little cooking wine to get rid of fishy.
4.
Drain the cooked sea mushrooms.
5.
Then, pour it into ice water and cool it down completely. This will keep the sea mushrooms crispy taste.
6.
Next, let's prepare other ingredients. Shred the carrots.
7.
Shred the onion.
8.
Cut the parsley into inch pieces.
9.
Cut the coriander into inch pieces.
10.
Let's prepare the sauce below. Use a garlic press to press a piece of garlic into minced garlic.
11.
Then add 1 tablespoon of light soy sauce to the seasoning bowl.
12.
Add 1 teaspoon of balsamic vinegar.
13.
Add 1 teaspoon of sesame oil.
14.
Add 1 teaspoon of brown sugar.
15.
Stir well until the brown sugar is dissolved.
16.
Now, all our ingredients are ready. Let's formally mix the salad. Add the drained sea mushroom and all the side dishes to a large bowl.
17.
Pour in the sauce.
18.
Stir the vegetables and sauces well.
19.
Put the mixed salad on the plate.
20.
Then decorate with some roasted black and white sesame seeds, and our cold salad is ready! You can eat it!
Tips:
Sea velvet, also called submarine dragon, Longjincai, is a kind of green natural food with rich nutrition and delicious taste in brown algae. It is a wild and natural deep-sea plant and one of the most precious and rare members of the deep-sea plant.
Due to the harsh growth conditions of sea velvet, only a small amount of it can grow in the unpolluted waters off the coast of the South China Sea in Chile. The growth cycle of the sea mushroom is 3 years, and the sea mushroom core can be stripped for more than 5 years.
Sea velvet is a restricted mining resource in the world, and its annual export volume is limited to more than 300 tons. The permitted mining period for the stems (tails of the sea velvet) and roots (the tendons of the sea velvet) are 4 years and 8 years, respectively, and the output is less.
The sea velvet taste is plump and crisp. In addition to containing all the nutrients higher than land plants, such as protein, vitamins, cellulose, calcium, iodine, sodium, iron, potassium, phosphorus, zinc, and selenium, it also has unique marine characteristics. More than 20 kinds of nutrients: alginate algin, fucosterol, EPA (unsaturated fatty acid), SOD (superoxide dismutase), etc., as well as rich collagen and many other indispensable nutrients for the human body , It is the most healthy and delicious nutritious food nowadays.
Sea mushroom can be used as a diet food for obese patients because it has low fat content and a large amount of cellulose. After eating a small amount, it will feel full. The fucoxanthin contained in sea velvet can also activate UCP1 protein, which can promote lipolysis. At the same time, it can also stimulate the liver to produce DHA, which lowers cholesterol levels.
At the same time, sea mushroom has many other benefits such as improving immunity, strengthening brain, anti-radiation, beauty and so on. If you are interested, you can study it!
