Ingredients: seaweed (seaweed) 200g

Accessories: 10g white sesame

Seasoning: appropriate amount of salad oil, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of honey, appropriate amount of sugar, appropriate amount of pepper

How to roast seaweed:

1. Tear seaweed into small pieces.

2. Two spoons of oyster sauce, two spoons of light soy sauce, one spoon of honey, one spoon of sugar, a little pepper, and one spoon of oil to make the juice.

3. Add proper amount of seasoning juice to the torn laver and mix well. The amount of juice is enough to moisten the surface of the laver.

4. Add an appropriate amount of white sesame seeds to the bowl and mix well, so that the sesame seeds are evenly dipped on the surface of the seaweed.

5. Take a plate that can be put in the microwave oven, and spread seaweed slices on it.

6. Put it in the microwave oven on medium-high heat for 50 seconds and take it out.

7. Turn the seaweed over.

8. Put it in the microwave on medium-high heat for about 50 seconds until the seaweed becomes crispy.

The roasted seaweed is done!

Supplementary knowledge: Aonori is a kind of green seaweed commonly used in Japan. Qinghai Moss is the Japanese name for Enteromorpha prolifera (Enteromorpha prolifera) of the Chlorophyte phylum Ulva family. After the Qinghai moss is washed, it is dried with hot air, cut into 2~3mm pieces and packaged. In addition to this kind of dry powder products, as long as washed and dried Enteromorpha is also available, it is also called Qinghai Moss. This type of prototype green seaweed is used for soup, Tsukudani, tempura, etc. The undried Enteromorpha is also used to produce laver to change its charm.

These seaweeds are also cultivated artificially in coastal areas such as Ise Bay in Japan.

Qinghai moss has a peculiar fragrance and green color, which adds color to food and increases appetite. At the same time, it contains calcium, magnesium, lithium and other ash, vitamins, methionine and other amino acids, which also have nutritional costs.