How to cook braised rapeseed with laver?

Pork-covered rice is an old dish, which is common in early northeastern restaurants. It is a traditional Shandong dish. Cooking this dish has certain requirements for the chef's basic skills and requires a big spoon.

This dish needs dried seaweed, whole small rape, oil to pull the rape out, and then combine the fresh flavor of dried seaweed with the roasting technology. Seasoning only salt, monosodium glutamate, sugar, pepper, fresh and salty taste. Finally, you can collect the juice.

Let's get into the theme and share the practice of braised rapeseed with laver.

Braised rapeseed with laver:

Required materials: dried seaweed, rape, onion, ginger and garlic.

Seasoning required: salt, monosodium glutamate, sugar, pepper, water starch and scallion oil.

Production process:

1. Soak dried seaweed in warm water for about ten minutes to remove some salty taste. Rinse small rapeseed with clear water, and then soak it in clear water for 20 minutes. Chop onion, ginger and garlic for later use.

2. Repair the root of small rape and check whether the stone is washed clean. Arrange the head and tail of small rapeseed neatly on the plate.

3. Heat the wok, add a little salad oil, and heat it to about 70% and push it into the rape. Fry for about 20 seconds, pour out and control the oil. You can also blanch rapeseed and blanch it with oil and salt water.

4. Wash the dried seaweed. Heat the wok with a little oil, add onion, ginger and garlic to stir fry until fragrant, add sea rice to stir fry until fragrant, and cook a little cooking wine to remove fishy smell.

5. Add a proper amount of water or soup stock, add a little salt, monosodium glutamate, pepper and sugar to taste, add small rapeseed and cook for about 1 minute. Shake the wok constantly to make the rape heated evenly.

6. Pour in a little water starch, thicken the juice, pour in a little scallion oil, have a tablespoon, and turn the dried seaweed on it. Move the seaweed and rape to the plate.