A list of the contents of this article:

May I ask if this skirt is raw or cooked?

This is raw, soak it in water at home, boil it, and then you can eat it. If there is more salt, soak for a longer period of time to make the salt lighter. Then mix it and eat it. It's very delicious.

There are also some differences between undaria and kelp. Undaria is usually cooked directly or eaten as a salad and tastes refreshing and crisp. And kelp needs to be cooked before eating, cooked kelp can be used to make kelp soup, kelp shredded and other dishes, slightly chewy taste. In addition, undaria can also be used to make a variety of seaweed foods, such as kelp sprouts, kelp knots, etc., while kelp can be used to make sushi, kelp and other Japanese dishes.

Fresh belt fish is hard when cooked, if it becomes particularly soft and meat, it means that the belt fish may have gone bad, it is best not to eat it, so as not to cause discomfort to the human body. The belt fish belongs to the bony fish class Perciformes in the subphylum Vertebrate under the phylum Chordata. Also known as crony, fat belt, oil belt, tooth belt fish, etc., sexual ferocious. The coastal cities of Qingdao and Rizhao Yellow Sea are called mackerel.

How to cook the cunningham dish?

1. Cold salad ^ the practice of mixing skirt stalks in supermarkets is called salted skirt stalks.

2. Soak the dried undaria in warm water and cut it into small pieces. Stir-fry the lettuce in salad oil, sprinkle with salt and pepper and spread it at the bottom of the plate. Soak the shrimp in warm water, stir-fry the sesame oil in the pan, then add wine, granulated sugar, soy sauce, vinegar, shredded green onion and ginger, add steamed shrimp soup, pour it on lettuce and undaria and serve.

3. Practice: first soak the crony stalk and sargassum in water for an hour, so that the salad will not be so salty later. Take a plate, put in spicy, pepper garlic, add the right amount of monosodium glutamate, salt, cooking wine, vinegar for cold. Pour out the water from the pedicel and sargassum! Pour in the boiling water again! Remove it and put it on a plate for cold dressing! Mix the two together. You can do it.

4. Cold salad: soak in cold water for one minute to recover, squeeze the water dry, add pepper oil, sesame oil, soy sauce (light soy sauce), salt, chicken essence, minced garlic, shredded carrots and coriander to become delicious cold dishes. You can also choose your own cold salad according to your favorite taste. Rinse hot pot: just put it into the pot. Make soup: boil the water, put the soup, seaweed directly into the pot, that is, delicious seaweed soup.

How to cook salted undaria?

1. Soak the salted undaria in water for 10 minutes and wash off the sea salt and sand. Squeeze out the water and cut it loose (not too loose, it's inconvenient to eat, just a few cuts). Add 5 grams of salt, 2 tablespoons of fish sauce, 1 tablespoon of aged vinegar, 1 tablespoon of fish sauce, 1 tablespoon of sesame oil, 3 tablespoons of chili oil. Stir well and put on a plate, preferably sprinkled with shredded spring onions.

2. Preparation: a handful of undaria, 2g salt, a flat spoon of sugar, an appropriate amount of vinegar, about 5ml soy sauce, cooked sesame, chili oil, sesame oil, 4 cloves of garlic. Soak undaria in cold water for 10 minutes. Blanch in boiling water within two minutes and put in a few drops of white vinegar. Wash with cold water to further remove sand. Control the moisture and mix with salt, white vinegar, sugar, minced garlic, chilli oil, sesame oil, seafood soy sauce and undaria.

3. First wash the undaria with cold water twice, and then soak the undaria 2 because the undaria is relatively long, so after soaking, we cut it into long sections with scissors, so it is convenient to eat 3. After cutting the short sections, we scald the undaria in a small pot of boiling water and scald the undaria 4 in a small pot so that we can pour it out and drain.

How to marinate beans with soy sauce

First of all, you need to wash the beans, drain the water, then cut them into 10cm segments, put them into the jar, add crude salt, stir well, and then compact them with clean stones. Then after pickling for 3-4 days, remove the beans and drain the salt water. Then steam the beans and dry them. Finally, add some sweet noodle sauce and mix well, cover and compact. wait for 2 days to marinate and serve.

Rinse and cut the beans into small pieces. Add soy sauce, chili beans into the container, add soy sauce, water, chili, stir well. Seal for 3 days and then rest for 3 days. The above is about how to use soy sauce to pickle beans delicious and crisp specific operating steps, I hope to help you.

Fourth, marinate the naturally dried beans in seasoning and eat them for about 15 days.

First of all, put the bought beans in a sunny and well-ventilated place and let the beans bask in the sun all day to remove the moisture from the beans. Wash the beans after drying, because after a day in the sun, there will inevitably be dust. After washing, cut off the beans, about the length of the 5cm, and then dry the beans. Put the chopped beans in a large bowl and marinate with salt for 12 hours.

Material preparation: 500g beans, 1 teaspoon salt, 20g soy sauce, a little sugar, a little chili sauce, etc. Soak the beans for 15 minutes, wash and drain. Wash the beans, dry them and cut them into small pieces. Add salt and mix well with both hands. Then put it in a glass bottle, tighten the lid, put it upside down in the shade, and put a plate at the bottom, because there will be water flowing out during the curing process.

First, buy fresh long beans in a supermarket or farmer's market, cut off both ends, and wash them for use. Secondly, prepare the sauce, mix garlic, ginger, pepper, soy sauce, cooking wine, sugar and other materials well, pour into the container. Next, put the beans into the sauce and gently rub them with your hands until the beans are completely wrapped in the sauce.

How to marinate belt fish

1. First of all, the pickled belt fish will be cleaned, chopped into small pieces, prepared to squeeze a piece of ginger into ginger juice and set aside. Put the washed belt fish into a basin, add salt, cooking wine, pepper powder, black pepper and ginger juice, rub and catch the belt fish by hand, let the seasoning be more integrated into the belt fish meat, and marinate for half an hour.

2. Preparation materials: belt fish, spring onions, ginger, cooking wine, white pepper, sugar, salt, pepper, light soy sauce, flour. Pickling: spring onions, shredded ginger, half pepper, half dried shredded pepper, light soy sauce 20 grams, cooking wine 20 grams, salt 4 grams, sugar 10 grams, white pepper 10 grams. Grasp well, cover with plastic wrap, refrigerate for one night, and marinate for at least three or four hours.

3. The detailed explanation is as follows: salt: when pickling belt fish, salt should be used first. Salt can help inhibit the growth of bacteria and increase the bottom taste of belt fish. Cooking wine: cooking wine can help deodorize and increase the freshness of fish. Spring onions, ginger and garlic: these seasonings can not only increase the aroma of belt fish, but also further deodorize. Zanthoxylum bungeanum: the aroma of Zanthoxylum bungeanum combined with ribbon fish can produce a unique flavor and enhance the overall taste.

4. Wash the processed belt fish, marinate them with salt, cooking wine, ginger, spring onions, pepper and other seasonings for 20-30 minutes, then take out to dry or dry the water, and then carry on the follow-up cooking. Detailed explanation and precautions: choose belt fish: first of all, choose fresh belt fish. The fresh hairtail has bright eyes, complete scales, tight meat and no smell. If possible, choose medium-sized belt fish, so that the meat is more fresh and tender.