Coriander Mixed with Pale Skin

Name: Coriander Mixed with Pale Skin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Pale skin; 3s parsley; 15g Seaweed; Some Linseed oil; 1/4 piece Thick soup treasure; Some boiling water; a little Soy sauce

by Fish in the water 131103

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Shrimp skin is rich in nutrients and is known as the "calcium warehouse". It is a good and cheap calcium supplement. There are two types of shrimp skins on the market, one is raw dried shrimp skin, and the other is cooked shrimp skin. The former is salt-free, has a strong umami taste and a good taste, which is the thin skin we use in this dish.
Laver is rich in protein, iodine, phosphorus, calcium and so on. Coriander is nutritious and contains much higher vitamin C than ordinary vegetables. The average person can meet the human body's demand for vitamin C by eating 7-10 grams of coriander leaves. Flaxseed oil is rich in linolenic acid, which can help the body.

Ingredients

30g Pale Skin
3s Parsley
15g Seaweed
Some Linseed Oil
1/4 piece Thick Soup Treasure
Some Boiling Water
a little Soy Sauce

Coriander Mixed with Pale Skin

1. Wash the coriander and cut into small pieces about 1 cm

2. Put the peeled skin and organic linseed oil in the pan, stir fry for a few minutes on low heat, and turn off the heat when the peeled skin becomes crispy. (Linseed oil belongs to low-temperature cooking oil, high-temperature cooking will damage the nutrients of linseed oil, so it should not be stir-fried for too long)

3. Dissolve 1/4 block of thick soup with proper amount of boiling water and mix thoroughly, add a little light soy sauce to mix the color, tear the seaweed into small pieces and soak

4. Soak seaweed until soft and stir

5. Put in the fried light skin

6. Add the ground coriander, pour in some organic linseed oil, and mix well

7. Serve on the table

Tips:
1. Flaxseed oil belongs to low-temperature cooking oil. High-temperature cooking will damage the nutrients of linseed oil, so it is not suitable to stir-fry for too long.
2. The amount of coriander and seaweed can be increased or decreased according to personal preference

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