Summer Worms and Winter Algae Health Vegetables-----fried Pork Shreds with Small Kelp
by Jun Meng dark blue
Favorite
Difficulty
Normal
Time
10m
Serving
2
The health value of kelp has been recorded since ancient times. "Compendium of Materia Medica" records: "Kelp has a salty and cold taste, has the effects of softening and dispelling lumps, eliminating phlegm and asthma, diuresis, removing fat and reducing blood pressure, etc., can cure carbuncle, lack of food, urination, cough Asthma, edema, high blood pressure and other symptoms." Although traditional kelp contains iodine and calcium, it is a favorite food of the people, but it is cumbersome to work, long soaking time, repeated washing, and it feels fishy and hard to eat. Deep sea kelp overcomes the defects of traditional kelp that is not easy to make and tastes good. It is fresh and delicious, with unique nutrition. It is a rare high-nutrition and delicious dish on our seaside table in recent years.
Deep-sea kelp grows in the cleanest deep-sea area at the easternmost tip of my hometown Jiaodong Peninsula. It is pollution-free, pure and natural, unique in nutrition, and easy to absorb. It is the best of kelp. This sea area has high sea speed, strong self-purification ability and no pollution. It is very suitable for the growth of small kelp. Therefore, the deep sea small kelp has a fresh, green, slimy and soft taste.
Deep-sea kelp is planted in summer, and its initial form is a living spore, just like a worm. After that, it continues to grow, and in winter it grows into a long kelp in the form of a plant. This process is very similar to the "Cordyceps sinensis" in Chinese medicinal materials, except that one grows on the mountain and the other grows in the deep sea. In addition, the deep-sea kelp also has precious medicinal value. Therefore, it is not a false statement to call the deep-sea kelp as "summer insects and winter algae".
The method of frying small kelp with shredded pork is very simple, but the nutrition and taste are very delicious. The emerald green deep-sea kelp has been roasted and has a smooth and delicious taste. The taste is crisp and refreshing. It has a radish-like crispness, a fungus-like texture, and a mushroom-like smoothness. The excellent taste is even more unforgettable. . "
Deep-sea kelp grows in the cleanest deep-sea area at the easternmost tip of my hometown Jiaodong Peninsula. It is pollution-free, pure and natural, unique in nutrition, and easy to absorb. It is the best of kelp. This sea area has high sea speed, strong self-purification ability and no pollution. It is very suitable for the growth of small kelp. Therefore, the deep sea small kelp has a fresh, green, slimy and soft taste.
Deep-sea kelp is planted in summer, and its initial form is a living spore, just like a worm. After that, it continues to grow, and in winter it grows into a long kelp in the form of a plant. This process is very similar to the "Cordyceps sinensis" in Chinese medicinal materials, except that one grows on the mountain and the other grows in the deep sea. In addition, the deep-sea kelp also has precious medicinal value. Therefore, it is not a false statement to call the deep-sea kelp as "summer insects and winter algae".
The method of frying small kelp with shredded pork is very simple, but the nutrition and taste are very delicious. The emerald green deep-sea kelp has been roasted and has a smooth and delicious taste. The taste is crisp and refreshing. It has a radish-like crispness, a fungus-like texture, and a mushroom-like smoothness. The excellent taste is even more unforgettable. . "
