Okinawa Cuisine Small Classroom👩🏻🍳Okinawa Water Cloud Chapter①
Shuiyun is a seaweed with a unique slimy texture. It is characterized by being rich in fucoidan and low in calories. Its unique slimy texture contains fucoidan, which protects the stomach. Okinawa Mizuun is thicker and tastes better, so it is very popular in Japan. The local Okinawa water clouds can be eaten directly or made into various dishes. Shuiyun has a refreshing taste and can be eaten with various dishes.
This time I will introduce you to several entry-level recipes, suitable for consumption as appetizers or side dishes.
Okinawa water cloud vinegar
Material:
- Shuiyun 100g
- Appropriate amount of cucumber
- 4 tablespoons vinegar
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/3 teaspoon salt
step:
1. Mix vinegar, soy sauce, brown sugar and salt to make three cups of vinegar.
2. Add water clouds and shredded cucumber.
Okinawa water cloud salad
Material:
- Shuiyun 100g
- Half cucumber
- 2 tomatoes
- Appropriate amount of water cloud vinegar
step:
1. Cut the water cloud into three centimeters in length
2. Cut cucumber into shreds and mix with water clouds
3. Add the water cloud vinegar and stir, and finally add the tomatoes, done!
Okinawa water cloud lemon cup
Material:
- 3 lemons
- Shuiyun 100g
- 3 tablespoons vinegar
- 2 tablespoons sugar
- 1.5 tablespoons soy sauce
step:
1. Mix vinegar, sugar and soy sauce to make a sauce and set aside.
2. Put the water clouds into the hollowed lemons, and finally pour the sauce over them.
Vinegar pickled Okinawa water cloud and bitter melon
Material:
- Okinawa water cloud 50g
- 1/3 Okinawa bitter melon
- Appropriate amount of salt
- 1/4 red pepper
- 1/5 Okinawa radish
- 2 tablespoons olive oil
- 3 tablespoons vinegar
- 1/2 teaspoon granulated sugar
- Salt and pepper to taste
- 2cm white scallions
step:
1. Rinse Okinawa water and boil it quickly in boiling water. Let cool and cut into large pieces.
2. Remove the seeds and flesh of the bitter melon and cut into thin slices, then add salt and gently rub the bitter melon for about 10 minutes. Remove the water from the bitter melon and set aside.
3. Roast the red peppers on the oven until the skin turns black, then immediately put them into ice water to peel and cut into bite-size pieces.
4. Remove the skin from the Okinawa radish, cut into thin slices about 5mm thick, and bake in the oven until soft.
5. Mix olive oil, vinegar, sugar, salt and pepper, then add all the ingredients in the above steps, then put it in the refrigerator to freeze.
6. Place ⑤ on a plate and top with shredded white scallions.
