CATDOLL : CATDOLL: How to deep-fry seaweed

Fried seaweed balls are also a common home cooking method. Its main ingredients are seaweed, and you also need to prepare an appropriate amount of pork filling. When preparing the pork filling, it is best to prepare both fat and lean pork, so that the balls will taste better. You also need to prepare starch and an appropriate amount of seasonings, so that you can make them into pieces and bend them. The method is relatively simple. Let's take a look at how to make fried seaweed balls.

How to make fried seaweed balls

Ingredients: seaweed, minced meat, starch, chopped green onion, minced ginger, salt. Step 1: Tear the whole piece of seaweed into pieces.

Step 2 Soak the shredded laver in water, then take it out and drain the water. For a better taste, you can use a knife to chop the laver a little more. Because I used the handmade first-water laver from the Sun Island Fisherman, the leaves were very thin, so I didn't cut them.

Step 3: Mix the seaweed, minced meat, starch, onion, ginger and salt evenly. Because the seaweed has been soaked in water, you don’t need to add water in this step.

Step 4 Shape the mixed ingredients into balls.

step5 Heat the oil to 60% and fry in a pan.

Step6 Fried seaweed balls

Tips

1. When choosing first-season laver, do not simply look at the thickness of the leaves. Because if it is machine-made laver, the second step of the processing process is to chop it into small pieces. You can chop the wide laver into as small pieces as you want. The laver grows at different times due to different harvest times, so even first-season laver will have different thicknesses.

2. You can fry seaweed meatballs without other ingredients, just seaweed. You can also add vegetables, such as carrots, celery, peanuts, etc. I made seaweed meatballs because I had a lot of leftover meat at home.

3. Don’t put too much meat, otherwise the taste of the meat will overwhelm the seaweed. The scallion and ginger are also used to remove the fishy smell of meat. If it is served with vegetables, scallion and ginger are not needed.

4. If the balls do not form when you knead them, there may be too much water and not enough starch. You can add more starch. If there is little water but the balls do not form, you can add a little egg white, stir and knead.

5. The combination of seaweed and meat requires a high frying process. If the oil temperature is low and the time is short, the meat is not cooked; if the oil temperature is high and the time is long, the seaweed will be mushy. You can fry one or two first to test the heat and time.

I believe everyone is familiar with seaweed. Seaweed egg soup or seaweed rice rolls are both popular foods. Of course, in addition to these two foods, seaweed can also be fried. In order to make successful fried seaweed, you need to master certain methods and techniques. Below, I will introduce to you the production method, nutritional value and eating taboos of fried seaweed!

1. How to make fried seaweed

Ingredients: 2 round seaweed sheets (about 50g), 200g pork belly, 50g onion, appropriate amount of starch or flour, appropriate amount of salt, trace amount of MSG

practice:

1. Wash the seaweed, squeeze out the water with your hands, and cut it into small pieces with scissors.

2. Wash and chop the onions

3. Peel the pork belly and cut it into small pieces. You can also use leg meat, but pork belly has a better taste because it is fat and lean.

4. Add all the ingredients together, add appropriate amount of starch or flour (I have both), salt and MSG, and mix well.

2. Nutritional analysis of laver

1. Rich in nutrients and high in iodine, it can be used to treat "thyroid enlargement" caused by iodine deficiency. Laver has the function of softening and dispersing lumps, and is also useful for other stagnation and accumulation.

2. Rich in choline, calcium and iron, it can enhance memory, treat anemia in women, and promote the growth and health of bones and teeth; it contains a certain amount of mannitol, which can be used as a supplementary food for the treatment of edema

3. The polysaccharides contained in seaweed can significantly enhance cellular immunity and humoral immunity, promote lymphocyte transformation, and improve the body's immunity; they can significantly reduce the total content of serum cholesterol.

4. The active ingredients in laver have an inhibition rate of 53.2% on Ehrlich cancer, which helps prevent and treat brain tumors, breast cancer, thyroid cancer, malignant lymphoma and other tumors.

3. Taboos on eating seaweed

Seaweed is called "a treasure house of vitamins" by people in Zhengzhou. The fat content of seaweed is relatively low, accounting for only 1% to 2% of all nutrients, but the content of unsaturated fatty acids EPA, which is beneficial to the development of the nervous system, accounts for 52% of it, plus a large number of minerals and vitamins necessary for the human body. Eating seaweed can improve microcirculation, enhance immunity, delay aging, and reduce the incidence of cancer and cardiovascular disease. However, the salt and MSG content of dried seaweed is very high, so it is not suitable to be consumed in large quantities, and it is best not to exceed one or two at a time.

Seaweed has high nutritional value and is a rare marine ingredient. Most people like to use seaweed to make soup with eggs, which is simple and quick.

Some time ago, I shared with you a dish of sesame seaweed crumbs made with seaweed. After learning it, many friends went home to make it for their children. The children especially loved it. It tastes crispy and is very good whether mixed with rice or used as a snack.

Today, I’m going to share with you a new way to cook seaweed. It’s the delicious seaweed crispy dish. The crispy seaweed is paired with peanuts and sesame seeds. It’s so fragrant, it’s even better than seaweed.

Ingredients:

Nori, raw peanuts, raw white sesame seeds, flour, light soy sauce, sugar, five-spice powder, and oil.

practice:

Rinse the peanuts quickly with clean water, drain and put them into a fresh-keeping bag, roll them into peanut crumbs with a rolling pin, and set aside. (If you don't like peanut skins, you can soak the peanuts for a while longer, then remove the outer peanut skins and roll them into crumbs.)

Choose light dried seaweed. You can choose any brand freely. Soak the seaweed in clean water.

When the seaweed bubbles expand, wash it lightly with your hands, take out the seaweed and squeeze out the water inside.

Use scissors to trim the longer seaweed and cut it a little smaller.

Put the squeezed seaweed into a large bowl, add a small spoonful of light soy sauce, a little bit of sugar and five-spice powder, stir well, and make a simple seasoning.

After the seaweed is mixed with these seasonings, add crushed peanuts and white sesame seeds.

Add a handful of flour and continue to stir until the surface of the seaweed is a little sticky. (The flour can be medium-gluten flour, low-gluten flour, or high-gluten flour. The flour here is just for bonding. Don't put too much. Too much will make the seaweed not crispy enough. If you don't have flour at home, you can also use starch.)

Pinch the mixed seaweed into small balls, but don't make them into a ball. Leave some seaweed strips on the surface, so that they will be crispier when fried. (Pinch them first and then fry them. If you fry them one by one, it will be more troublesome. You will be too busy to take care of the pan and pinch them, and they will be easily burnt.)

Heat oil in a pan until the temperature reaches a point where you can put chopsticks in and see dense bubbles appear. Then add the seaweed and fry.

When the seaweed becomes light and crispy, you can take it out and drain the oil. This fragrant and crispy seaweed crisp is ready. Both adults and children in my family love it, and it tastes better the more they eat.

Tips:

When frying seaweed crisps, the heat must be controlled well and the fire should not be too high, otherwise it will become burnt quickly.

If the seaweed falls apart after being put into the oil pan, after 2 to 3 seconds, use chopsticks to pile it up again and they will stick together again.