Some young girls who like to eat snacks might know about it.Agar-agarBecause agar-agar is sold in stores.Jelly.Agar-agar is an extract from seaweed, so it is called agar-agar because it is a semi-transparent, gel-like substance.So, if you want to make agar-agar into a delicious dish, what are the ways to make agar-agar?Mixing agar-agar strands and chicken strands creates a crystal and refreshingcold dish.And pairing agar-agar with fruit can be used to make jelly.Next, let's take a look at the complete agar-agar recipes!What is agar-agar?

What is agar-agar?

I believe many people have this question.Agar-agar is a polysaccharide extracted from seaweed, and it is one of the most widely used seaweed gels in the world.Agar-agar has the functions of inhibiting the absorption of cholesterol, relieving post-mealblood sugar levels, regulating intestinal function, and preventing constipation.Therefore, agar-agar is a very healthy food.Complete agar-agar recipes: Chicken strands agar-agarIngredients

Preparation

150g of cooked chicken, 2g of agar-agar, 3

strawberries,cucumber half,salt,sugar,and (liaojiu - rice wine) to taste.Procedure1. Peel the chicken and cut it into fine strands.Soak the agar-agar in cold water, then soak it in cold water until softened and drain.2. Add the chicken strands and agar-agar to the seasoning, and evenly place it in a bowl.

Cut the cucumber into strips for garnish, with red

strawberriesaround the edge, and it's done.

Agar-agar recipes: Jade agar-agar jellyIngredientsPreparation3 kiwis (about 250g), 2g of agar-agar.

150ml of cold water.

A small amount of sugar.Procedure

1. Peel the kiwis and puree them.2. Soak the agar-agar in water for 1 hour, then drain.3. Add the soaked agar-agar to the cold water and cook over low heat, stirring constantly, until the agar-agar melts;add sugar and continue to cook until the sugar melts, then turn off the heat.

4. Place a layer of plastic wrap on the container where you will be making the agar-agar liquid so that it can be easily molded.

5. Add the kiwi puree to the agar-agar liquid and stir evenly, then pour into a mold, let it cool, and refrigerate for one night, then take it out and unmold it.

Food review

The kiwi is sweet and sour, with a refreshing aroma, and when combined with chilled agar-agar, it is cool and smooth, and melts in your mouth.Kiwis, which are rich in vitamin C, can not only supplement water and vitamins, but also relieve fatigue, making you feel relaxed and happy. It's like nourishing yourself from the inside out, hydrating and beautifying.

Agar-agar recipes:

Bean sprouts

Agar-agar mixing

Ingredients25g of bean sprouts, 15g of agar-agar, 5g of green onions,

gingerslices 10g, 10g of (shaou - Shaoxing wine), 10g of mustard powder,sesame

oil 10g,

coriander5g, 2g of fine salt, 2g of sugar, 25g of vegetable oil,30g of chicken soup.Procedure1. Wash the agar-agar in filtered water, then soak it in cold water for 25 minutes until softened, then squeeze out the water and cut it into 4cm segments.2. Put mustard powder in a small bowl, add cold chicken soup to moisten, and ferment for 2 hours, which will release a spicy aroma.3. Wash the bean sprouts, put them in a small bowl, add Shaoxing wine, green onions, ginger, and water to cover, and steamfor about 1 hour until crispy, then remove, peel off the green onions and ginger, and drain the soup (reserve), and tear the bean sprouts into strands.4. Place the agar-agar segments in a large bowl, then sprinkle the bean sprout strands on top.

Mix the mustard powder, sesame oil, salt, sugar, bean sprout broth, and vegetable oil in a bowl to make a thin paste, and pour it over the bean sprouts and agar-agar.

Sprinkle with coriander.

2. Place a small amount of mustard powder in a bowl. Add cold chicken broth and mix until moistened. Let sit for 2 hours, allowing the mustard to release its flavor.

3. Rinse the dried scallops. Place them in a bowl with Shaoxing wine, chopped green onions, ginger slices, and water. Bring to a simmer in a steamer.SteamSteam for approximately 1 hour until cooked through. Remove from the steamer, discard the green onions and ginger slices, and strain the broth (reserve). Cut the dried scallops into thin strands.

4. Place gelatin blocks in a bowl. Sprinkle with scallop strands.In the mustard powder bowl, combine sesame paste, salt, sugar, scallop broth, and vegetable oil to create a thin sauce. Pour over the scallops and gelatin.Garnish with cilantro.