Wakame
1.
Wash the wakame and take its stem.
2.
Cut diagonally into silk.
3.
Bring water to a boil, add wakame shreds and blanch water.
4.
The garlic is mashed into garlic paste.
5.
After blanching, remove the skirt silk and let it cool, put it in a basin, pour in the garlic, then pour in the right amount of vinegar, the taste is very fresh, and the oyster sauce.
6.
Finally, add salt and MSG and stir well.
7.
Serve on a plate, sprinkle with a small amount of sesame seeds, and serve.
Tips:
Wakame is rich in nutrients, but also high in iodine, so it is best to eat less for patients with hyperthyroidism, thyroid nodules and other people who do not need iodine supplementation.