Sargassum is an algae plant, which is called “longevity dish” by the Japanese. It is imported from China in large quantities every year. It is not only simple to make, but also rich in nutrients. It is a common ingredient for Japanese families. Zero Basic Japanese Home Cuisine
Soaring vegetables are soaked in water for about 30 minutes, washed and washed to remove water;
Dried shiitake mushrooms are soaked in water, cut into strips and cut into thin slices; carrots are cut into small strips; oil tofu is soaked with boiling water to the surface of the oil, squeezed and cut into silk;
Pour the wok into the oil and heat it. Stir the carrot first, then pour the mushrooms, yoghurt, oil tofu and seasonings in order, cover the lid, continue to cook for 10 minutes after boiling, and finally fry until the water is basically dried. can.
Sargassum is a representative side dish of dry goods in Japan. It is rich in polysaccharides, food cellulose, B vitamins and essential minerals and trace elements. Because of the low calorie content, it is still a kind of pole. Good nutrition diet food.