What kind of plant is laver?

Porphyra, an algae plant of the genus Porphyra in the class Rhodophyta.

Porphyra is a kind of intertidal seaweed, which is native to the coastal areas of China. Its distribution covers cold zone, temperate zone, subtropical zone and tropical sea area. In China, it is mainly distributed in the intertidal zone from the Yellow Sea and Bohai Sea to the southeast coast, and a few are distributed in the coastal areas of Taiwan Province Province and Hainan Island. Porphyra thallus mostly grows in intertidal zone, and likes the sea area with strong wind and waves, gentle tidal current and rich nutrition, which has strong drying resistance and wide adaptability to the specific gravity of seawater. The reproduction modes of laver include sexual reproduction and asexual reproduction.

Porphyra haitanensis is a unique cultivated variety of Porphyra haitanensis in warm temperate zone in China, and its output accounts for about 75% of the total output of Porphyra haitanensis in China. The cultivation areas are mainly distributed in the coastal areas of Fujian, Zhejiang and Guangdong. In recent years, with the rising price of Porphyra haitanensis and the improvement of culture technology, the culture scope has gradually moved northward to Nantong, Lianyungang and other places in Jiangsu.

The steps of laver are as follows:

First of all, delicious roasted laver crisp

Material preparation: 20g laver without sand, sesame oil 15g, white sesame 1 tsp, salt 1/4 tsp, etc.

1. Porphyra without sand is cut into small pieces with scissors.

2. Find a bigger container, put the laver in, pour in sesame oil and mix well, then add white sesame seeds and salt and mix well.

3. Spread the mixed laver evenly on a baking tray, and bake in an oven preheated to 140 for 12 ~ 15 minutes. Take it out to cool, and it will be crisp. Eat it as soon as possible and put it in a container to prevent it from getting wet and soft.

Second, seaweed glutinous rice fried rice

Material preparation: rice 160g, glutinous rice 80g, laver 10g, carrot (small), coriander, cooking oil 10g, salt 1/2 teaspoons, etc.

1. Preparation materials: The ratio of glutinous rice to rice is 1: 2. Soak glutinous rice for 2 hours in advance, then wash it with rice, add 1. 1~ 1.2 times of water, and cook it in an electric cooker. The specific amount of water is adjusted according to the rice you eat.

2. Cut the laver into pieces, put 10g cold oil in a warm pot, add shredded laver and stir-fry for 2.5 minutes, then turn off the fire, stir-fry for 30 seconds with the remaining temperature, and take out the pot.

4. Cut carrots and parsley into rice grains.

5. Put 10g oil in the pot, add the chopped carrots and celery, and stir fry together until it is broken.

6. Break up the cooked white rice and glutinous rice, put them in and fry together, add salt and stir well, and finally add the previously fried laver crisp and stir well to serve.