Chinese Food
Braised Porphyra with Minnan characteristics
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Every year at the big meal, my father would like to serve the dish loved by the whole family. It's tender, smooth and glutinous. It's not greasy to eat. For this dish, every time I go home, I ask my father to make it (of course, if there is no laver, I will say it separately). Every year in the laver season, our family will store dozens of kilograms of Porphyra haitanensis. It's better to send people to eat their own^_ ^
Cooking ingredients
Cooking Steps
Step1:Slice the meat in three layers. Slice the garlic into one centimeter thick slices (I can't find garlic instead of onion and celery). Warm up a clean and waterless frying pan over low heat. When it is 50% hot, put the whole laver down and fry until it changes color. Tear small pieces for standb
Step2:Put three layers of meat under the oil and stir fry until it changes color and gives out fragrance. Put in the garlic sprouts (white part) and stir fry for a while. Put the laver in and turn over. Add boiling water. Just before the laver is over. Cover the pot cover. After the fire is over, the medium and small heat will be stuffy for 20 minutes. Turn over the middle several times. When the water is about to dry, put in the tail of the garlic sprouts. Turn over a few times and put in a proper amount of salt. Turn over the medium heat to collect the juice. When there is almost some water, you can It's out of the pot. It's better to have some water. (add boiled water if you want to boil dry water and add water in the middle
Cooking tips:If you want to make laver delicious, you'd better make it with head water or two water. It's tender and smooth. No matter the Porphyra is soup or stuffy, you can fry it on a small fire until it changes color a little. It's fast and delicious, and you can make it delicious.
