hijiki Hizikia fusiformis (yáng qi cài) Sargassum fusiforme Hizikiafusifarme, Staghorn, Pelvetia siliquosa Chondrus crispus Pevetia siliquosa Pelvetia Hizikia fusifarme (scientific name: Hizikia fusifarme) is a plant of the genus Sargassum in the family Sargassum. The plant height can reach 60-80 cm the rhizomes are cylindrical and branched the stems are erect and slender, generally 2-5 mm in diameter, round, and besides the main stem, there are generally lateral stems, It plays a supporting role the leaves are hollow and rod-shaped when they are first born, flat and thick, the leaf margins are smooth or sparsely serrated, and the petioles are short. The earlier scientific name of Sargassum fusiforme (Harv.) Setch., the alga belongs to the genus Sargassum or Hizikia in terms of classification.Peanuts came out. Put hijiki into the pot, add light soy sauce, ace, salt, chicken essence and peanuts and mix well. Pour in a spoonful of boiling hot oil and mix well. 5. Sauce bean hijiki Wash the soybeans and hijiki, soak the hijiki in water for 20 minutes, add an appropriate amount of water to the pot, pour in the soybeans, light soy sauce and dark soy sauce, and cook until the soybeans swell Add hijiki,. 4. Cold Hijiki Soak hijiki in cold water for about 1 hour until it swells completely, rinse well and set aside. Put an appropriate amount of water in the pot, boil the water over high heat, put hijiki and a little vinegar in the pot (vinegar can remove the fishy smell), and blanch the hijiki. Boil the water in the pot, add an appropriate amount of oil, and fry the peanuts until the peanuts burst and turn light yellow in color, then remove. 3. Hijiki mixed with bean sprouts Wash the sprouts and blanch them in boiling water. Sprouts are picked up and drained. If you buy hijiki dry, you need to soak it and then blanch it. Remove and drain. Put paprika, salt, sugar in a bowl Drizzle with oil and mix well, then add Kewpie Mustard Salad Dressing and mix well. Mix the sprouts and hijiki well, pour in the sauce and mix well. 2. Hijiki egg soup Wash the hijiki and cut into shreds, put an appropriate amount of water in the pot, add a small amount of chicken stock, heat to boil, put the cut hijiki in the pot and boil, then take the eggs and make egg liquid, put it in the pot Egg flowers are made, thickened with water starch, and sesame oil is added to enhance the flavor. The practice of Hijiki: 1. Stir-fried Hijiki Prepare 500 grams of hijiki, wash and cut into pieces, prepare appropriate amount of chopped green onion and cooking oil, heat the cooking oil in a frying pan, put the chopped green onion into the pan and sauté until fragrant, put the cut hijiki into the wok and quickly stir fry , add a small amount of edible salt and a small amount of soy sauce.