Easy Recipe for Magfood-style Spinach Nori

Noriis the Japanese name for foodstuff< /a> is a dried seaweed sheet. Nori is used as a garnish and flavoring in various Japanese dishes, as a side dish when eating rice, and as an ingredient in snacks such as senbei. This time, Magfood wants to share an easy recipe for making Nori from the basic ingredients of Spinach which is delicious and nutritious, let’s see how it’s done

SPINNING FOR NORI AND ITS STORAGE

• Light green leaves
• Rigid/tough and not wilted, fresh
• Keep spinach dry in the refrigerator, 5 days
• In addition to spinach, you can use other types of vegetables that are high in fiber (kangkung, katuk, etc.)

Required materials:

• Spinach 300 grams
• 600 ml of water
• CMC Magfood 10 gram
• Magfood Seasoning Seasoning Salty Savory 5 grams
• Vegetable oil (can be substituted with olive oil)
• Magfood Spicy Seasoning (or according to taste)

 
Required tools:

• Blender/food processor
• Oven
• The baking sheet
• Baking paper
• Spoons

Steps of manufacture

• Push the spinach with water until you get a pureed spinach
• Add CMC and savory salty seasoning
• Blender again until the texture thickens (CMC has been mixed well)
• Prepare a tin lined with aluminum foil/baking paper, then grease it with oil
• Spread the spinach puree into the tin with a thickness of 0.5 cm
• Oven puree spinach at 120oC for 30 minutes, continue to bake at 90oC for 3-4 hours (could be faster if the oven used is a drying oven)
• Remove the spinach nori, let it cool
• Once cool, remove from pan
• Cut according to packaging
• Sprinkle the Magfood seasoning to taste
• Spinach Nori is ready to pack

Recommendation of Magfood sprinkles: Taiwanese spicy, Rendang, Special spicy seasoning, Black pepper chicken, Garlic

Good luck!

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