Cold antlers

Carrageenan is a type of seaweed and a very popular food in coastal areas. Of course, with the improvement of transportation conditions, many people in the mainland can also eat antler grass easily. There are many classic ways to cook antlers, and cold antlers is one of them. Cold-mixed antlers can preserve the nutrition of antlers to the maximum extent while also ensuring its delicious taste. So, what is the specific method of making cold-mixed antler vegetables?

Introduction to the knowledge of antlers

Antlers are young algae of the algae plant family Antlers. When fresh, the algae is yellow-olive in color, 6-7 cm in height, and can reach 14 cm. The upper branches are forked 2-8 times. Grows on rocks in midtidal zones. It is mainly distributed in Gansu, Liaoning, Shandong, Qinghai and other places in China. Deer horn herb is rich in nutrients, naturally green, and has unique functions. It can effectively improve the body's digestive function and has a positive therapeutic effect on gastrointestinal diseases. After soaking in water, the dried vegetables become fresh, green and crystal clear. They have strong ion exchange and adsorption functions, which can improve the human body's digestive function, have certain therapeutic effects on gastrointestinal diseases and diabetes, and have the effect of strengthening the body and eliminating evil.

Nutritional analysis of serrata

1. Carrageenan contains taurine, polysaccharides, iodine, potassium, sodium, silicon, phosphorus, iron, calcium, magnesium, etc. It is the best source of dietary fiber, has water absorption, stimulates gastrointestinal motility, promotes the secretion of consuming glands, and helps digestion; it also has strong ion exchange capacity and adsorption effect;

2. Modern medicine has proven that eating wild vegetables is very beneficial for preventing and treating diseases such as colorectal cancer, hypertension, diabetes, coronary heart disease, and anemia.

How to make cold antler vegetable

1. Wash the dried antlers with clean water to remove sand and other impurities.

2. Soak the cleaned cercariae in clean water for about 5 hours.

3. Wash and cut the green and red peppers into shreds, cut the ginger into shreds, and smash the garlic and cut into granules.

4. Wash the caraway and cut into long sections.

5.Put the garum into a clean container, sprinkle with shredded ginger and mix well.

6. Pour in one tablespoon of balsamic vinegar.

7. Sprinkle in a little fine salt.

8. Add one tablespoon of light soy sauce.

9. Add appropriate amount of white sugar.

10. Sprinkle with garlic and mix well.