The nutritional value of seaweed is very rich, rich in protein, calcium, magnesium, etc. It can be added to the meat to enhance the aroma, far from the synthetic flavors such as MSG. Before using the seaweed, it needs to be foamed. It is more fragrant after the oil is used, and it is more convenient to store. I usually fry a bottle at a time and keep it in the refrigerator for several months. It is especially convenient to use a clean spoon every time.
Rinse the seaweed and soak for 1 hour until soft
Take the pot and sit on the oil
50% hot when placed into the rice
Slowly frying on a small fire
There will be bubbles in the process of frying, and will continue to stir fry
When the bubble is very dense, you can turn off the fire.
Put the oil into a clean glass bottle and seal it in the refrigerator.
1, fried seaweed oil does not have to be too much, not half of the seaweed can be. 2, the time of bombing should not be too long, otherwise it will be too hard.