How to cook kelp easily, how to cook kelp quickly

Kelp is rich in nutrients, but unfortunately it is not easy to boil soft, because its main ingredient, algin, is not easily soluble in water, however, when the water contains alkaline, alginate absorbs water and swells and becomes soft. According to this characteristic, you can use rice water to soak the kelp, which is easy to hair, easy to wash, and easy to be soft when boiling, and you can also add a little edible alkali or baking soda when boiling the kelp, but pay attention to adding alkali not too much, and the boiling time can not be too long.

Another method is dry steaming: open the ball of dried kelp and put it in a cage drawer to steam it in water for about half an hour, and then soak it in water overnight. The kelp processed in this way is not only crispy and tender, but also soft and delicious when stewed, stir-fried, and served cold.

When boiling kelp, put a few hawthorns in the pot, then it will cook fast and rotten, which can shorten the time by 1 3 or add a little alkali or baking soda to cook with kelp, which is easy to cook soft.

Delicious recipe for kelp pork ribs and carrot soup.

Ingredients: Carrots, water chestnuts, kelp buckles, pork bones.

Cooking method] 1Soak the pork bones in water for 20 minutes to remove the blood from the bones.

2.Then put the pork bones in a pot and boil over high heat until the blood foam floats.

3.Blanched pork bones are washed with hot water and repeatedly until there is no blood foam.

4.Then put the pork bones in boiling water and continue to simmer. Some people like to eat which soup is white, but they don't know how to make it.

Here's a little trick, you just need to fry the pork bones slightly in oil until browned, then put them in boiling water to cook the soup, and the color of the soup will become as white as milk.

5.After the pork bones have been simmered for about 40 minutes, the chopped carrots, kelp, and water chestnuts have been peeled off and simmered in the soup.

6.After simmering for about 20 minutes, the carrots will be soft and the soup will be sweet and delicious. So a sweet soup is complete.

Water chestnut is a relatively cold food because it grows in swamps and paddy fields. So it's perfect for adding it to soups or stir-fries like me. Try not to eat it raw, because eating it raw is not good for people with a weak spleen and stomach, and it is also easy to get parasites.

If you leave it for too long, after you peel the skin, you will find that the inside has deteriorated and the color has turned yellow, so don't eat it.

Dried kelp should not be soaked in either cold or hot water.

The dried kelp should be steamed for about 20 minutes, that is, steamed, and then soaked in cold water after cooling, so that the kelp will be good for any dish.

How to make kombu crucian carp soup.

1. Wash, slice or shred kelp; Cut the chives into sections; Tofu slices.

2. Remove the scales, gills, and internal organs of the crucian carp and wash it, note: the black black membrane in the belly of the crucian carp needs to be removed, otherwise it will be very fishy.

3. Add water to the casserole, put in a few slices of ginger and boil over high heat.

4. In the process of boiling the rough skin of the water, put the crucian carp into the oil pan and fry it, after the fish is put in, do not move it first, let the fish fry for a while, and then turn it, otherwise the fish skin will fall off, affecting the appearance; Fry one side of the fish, then flip it over and fry the other side.

5. Put the fried crucian carp into a casserole with boiling water, bring to a boil over high heat, change to low heat and simmer slowly for 20-30 minutes. (According to your own time) 6. Put the kelp in the stewed milky white soup, boil the rock Changkai over high heat, and cook it for about 10 minutes on medium heat.

7. Then put the tofu in and boil over high heat, then cook for another 2 minutes, and add an appropriate amount of refined salt.

8. Finally, put the chives in, add an appropriate amount of chicken essence and pepper and boil to turn off the heat.

Nutritional value of crucian carp:

1.The protein contained in crucian carp is of high quality, the types of amino acids are relatively comprehensive, and it is easy to digest and absorb.

2.Crucian carp contains a small amount of fat, mostly composed of unsaturated fatty acids.

3.Compared with other freshwater fish, crucian carp has a higher sugar content and is mostly composed of polysaccharides.

4.Crucian carp is rich in trace elements, especially calcium, phosphorus, potassium and magnesium.

5.The head of crucian carp is rich in lecithin.

Soak the kelp before boiling, if you want to eat it the next day, you can soak the kelp in rice water the night before, if you don't have rice water at hand, you can also add a little salt or a little dry starch to the water where you soaked the kelp, the purpose of this is to make the kelp better soaked.

After the kelp is soaked, wash it to remove the impurities on it, and then boil the kelp, it is best to boil the kelp in a pot under cold water, so that the boiled kelp has no fishy smell, and then add a little vinegar to the water in which the kelp is boiled, and then boil it over high heat for 10 minutes, and the kelp can be quickly boiled. The purpose of adding vinegar is not only to make the kelp rot quickly, but also to make the nutrients in the kelp better absorbed by the body when eating.

How kelp is boiled and easy to rot.

1. Rice water: Add kelp to rice water to soak, so that the kelp is easy to soften whether it is cleaned or stewed.

2. The rule of moderation: when boiling kelp, you should use chopsticks to pinch a piece with your hands, if it becomes soft, take out the remaining kelp, if the kelp is boiled for too long, it will easily become hard.

3. Add alkali: When the kelp is cooked, you can add some edible alkali or baking soda appropriately, which will make the kelp more soft and delicious, and the taste will be more delicious.

4. Add vinegar: When boiling kelp shreds, you can add white vinegar appropriately, which can not only remove the unique fishy smell of kelp, but also make kelp easier to soften when cooking.

5. Dry steaming: Add the dried kelp into the steamer and steam it for about half an hour, and then soak it in water for almost one night before cooking and boiling, which is easy to become soft and rotten, and the taste is relatively delicious.

6. Blanching in boiling water: Use kelp when making soup, you can first blanch the kelp in boiling water, and then remove the fishy smell and then make the soup more delicious.

How to choose kelp.

1. When choosing dried kelp, it is best to choose the best with hoarfrost on the surface, many people will think that this hoarfrost is a salt or moldy substance, in fact, this is a substance called "mannitol", which is harmless to the human body, and can play a good role in lowering blood pressure, diuresis and swelling, and at the same time has a good anti-cancer, antibacterial, hangover ** effect.

2. When choosing kelp, it is best to choose some dark brown, brownish-green and relatively dry ones, with uniform thickness and neat leaves.

3. When buying kelp, it is best to open it to see if there are many broken kelp flakes, indicating that the quality is not good, and if the kelp has many holes and is damaged in a large area, it may also be because of insects or mildew during storage.

Once the kelp is soaked, simmer over low heat for one hour.

The following is a guide to the recipe of kelp pork rib soup for reference:

1. Ingredients: pork ribs: 1000 grams, kelp: 100 grams, ginger: 3 grams, green onions: 5 grams, cooking wine: 5 grams, salt: 2 grams.

2. Wash and slice the ginger, wash and cut the green onion into sections for later use.

3. Put the kelp into a container, then add water until the kelp is submerged, soak for 3 hours 4. Pour an appropriate amount of water into the pot, blanch the pork ribs to remove the blood foam, and then take them out and drain the water.

5. Start another pot, add an appropriate amount of water, then add ginger slices, green onions, pork ribs 6, put cooking wine, pour in kelp, and salt.

7. Cook on low heat for 1 hour, then put it on a plate.

In fact, the method is very simple: you just bought dried kelp, don't untie, don't wash, don't soak, put it in the pot and steam it for 40 minutes to 60 minutes, after cooling, untie the bundle, fold the kelp, fold it as long as you want, dry it (it must be dry), put it in a plastic bag or any other bag or container, it can be stored for a few years without being bad (the principle is not to be damp), when to eat, take it out and soak it in water, it will soon be soft, and it will be very good to cook cold and hot dishes. You can give it a try.

Soak the kelp before boiling, if you want to eat it the next day, you can soak the kelp in rice water the night before, if you don't have rice water at hand, you can also add a little salt or a little dry starch to the water where you soaked the kelp, the purpose of this is to make the kelp better soaked.

After the kelp is soaked, wash it to remove the impurities on it, and then boil the kelp, it is best to boil the kelp in a pot under cold water (so that the boiled kelp is not fishy, there is no fishy smell), and then add a little vinegar to the water in which the kelp is boiled, and then boil it over high heat for 10 minutes, and the kelp can be quickly cooked.

The purpose of adding vinegar is not only to make the kelp rot quickly, but also to make the nutrients in the kelp better absorbed by the body when eating.