How to cook kelp, the correct way to cook kelp

Kelp does this and no longer has to worry about having no pickles to eat in the morning.

Method 1: Usually when we make kelp, we first take it to boil it in advance, pour the water into the pot, and then pour an appropriate amount of vinegar into the pot (about five grams, according to the amount of ingredients) and then cover the pot and cook for about 15 minutes, so that the boiled kelp is used to make food, which is very soft and delicious, and will not damage the fragrance of the kelp.

Method 2: Similarly, when boiling kelp, if the vinegar used at home runs out, you can add a little alkaline noodles to the pot instead. After adding alkaline noodles, you can also quickly cook the kelp, (first put the water into the pot and boil over high heat, then add an appropriate amount of alkaline noodles to the pot, wait for the fire to boil again, and then put the kelp in, and turn it several times when boiling to the kelp, so that the kelp can also be quickly boiled).

Method 3: First clean the kelp and then control the moisture, then put it in the cage drawer, then add an appropriate amount of water to the bottom of the cage drawer, cover the pot and steam over high heat for about 30 minutes. After steaming, take it out and put it in a clean large basin, then pour an appropriate amount of water into the basin, cover the kelp and soak it for one night, and then use it to make food the next day, which is also very soft and green.

All three of these methods can quickly soften kelp.

Hello, the correct way to cook kelp is: dry steaming method.

I untie the bundle of kombu thread.

Put it in the cage drawer and steam for half an hour.

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It's crispy and tender.

Or put a little soda or soda before steaming.

Kelp sericin is very easily melted by alkaline substances.

Quickly loosen after boiling, such as tap water soaking, you can put some edible vinegar in the water, you can also soak the kelp shreds quickly to soften, and you can also add a few broccoli when cooking, because broccoli contains a substance called oxalic acid, which can also make the kelp shreds loosen quickly. It's a little troublesome, but it tastes much better.

This is because the main ingredient of kelp is algin, which is not easy to water, while alginate is easily soluble in alkali, and when there is alkali in the water, alginate is easy to soften. According to this characteristic, when boiling kelp, a little edible alkali can be used to soften the kelp. I remember when I was a child, my mother used this method to cook kelp.

The reason why I still like to eat kombu is because of the taste of my mother and the memories of kombu when I was a child, which was a delicious taste of childhood.

1. The most complicated boiling method: steam the kelp shreds in water for half an hour before boiling the kelp, so that the kelp shreds will rot as soon as they are cooked. Since the steamed kelp is already half-cooked, it doesn't take long to cook, but there is a flaw in doing so, that is, it is inconvenient and time-consuming.

2. The most convenient boiling method: Before boiling kelp, use rice washing water or salt water to carry out soaking, add some vinegar to the water, soak for 1 hour and then boil, then it can be quickly stewed. This method is very simple, convenient and fast, and is particularly suitable for the application.

3. The most scientific research boiling method: In the whole process of boiling kelp, you can put some broccoli, which will also stew quickly. Because broccoli contains oxalic acid, it can make the kelp silk loosen quickly, and it is very easy to stew.

This method actually works better, but the disadvantage is that it may affect the taste.

How long does it take to cook kelp shreds? Let's find out.

The method of learning to cook kelp from the older generation since childhood is: 1. Take a certain amount of dried kelp and soak it in cold water until it is very large, just soak it until it looks like it is naturally spreading, 2. Take out the soaked kelp from the cold water and brush it off the white dirt attached to its leaves, 3. Cut the washed kelp into the long strips you need, put it in the boiling soup, and after a while, use a spoon to remove the white foam floating in the soup, and wait for a pot of delicious kelp soup to be served.

How long does it take to cook kelp shreds? Let's find out.

Crab kelp noodle soup.

Ingredients: 100g crab, 100g noodles, 20g kelp shreds, 25g green cabbage leaves

Excipients: appropriate amount of oil, appropriate amount of salt, garlic.

Step 1: Soak the kelp shreds, clean the crabs, clean the green leaves, and prepare the garlic and noodles.

Step 2: Cut the crab into large pieces, chop the greens, and slice the garlic.

Step 3: Heat a pan with cold oil, add garlic and crab and stir-fry.

Step 4: Stir-fry until the crab turns red, add an appropriate amount of water.

Step 5: Add the kelp shreds at the same time. Cook until the kelp is cooked through, add the noodles and cook until the noodles are cooked through. Add the greens leaves. Roll to taste.

Crab Nutritional Value:

1.Crabs are rich in protein and less fat and carbohydrates. 2.

Crab roe is high in cholesterol. 3.Crabs are rich in calcium, phosphorus, potassium, sodium, magnesium, selenium and other trace elements.

4.Crabs are rich in vitamin D.

Nutritional value of kelp efficacy.

1. Delay aging.

Kelp is rich in calcium and iodine, which contribute to thyroxine synthesis. The combination of these two foods can not only beautify, but also delay aging.

2. Prevention of cardiovascular and cerebrovascular diseases.

Kelp contains a large amount of polyunsaturated fatty acid EPA, which can reduce the viscosity of blood and reduce arteriosclerosis. Therefore, regular consumption of kelp can prevent cardiovascular diseases.

3. Expectorant. Kelp that people usually eat. Kelp has a salty taste, cold nature, returns to the liver and kidney meridians, and has the effect of eliminating phlegm, softening and firmness, diluting water and reducing swelling, and the effect is quite good.

4. Kelp is also rich in selenium, which has an anti-cancer effect.

5. For example, black sesame seeds that can make hair black, ginger that can make hair grow, or walnuts that can make hair shiny. But do you know who the all-around champion of food hair care is? It is kelp, nutrition experts believe that regular consumption of kelp can not only replenish the body's iodine, but also has a special effect on hair growth, moisturizing and shiny.

It's great to eat kombu in the summer, so what are the tips for making kombu! Kelp is not easy to cook, but it will become hard if you cook it for too long, add some vinegar to the soup and the kelp will soften quickly, if you use bone broth to cook kelp, vinegar can make the calcium and phosphorus in the bones fully dissolve in the soup, killing two birds with one stone. When boiling the soup, it is easier to absorb the flavor when adding pork ribs to cook, if there is foam on the surface of the soup, it must be skimmed out so that the soup will be clear.

Also pay attention to these points:

1. Kelp cannot be soaked for a long time.

Do not soak kelp for a long time before eating. Generally speaking, it is enough to soak for about 6 hours, because if the soaking time is too long, the nutrients in kelp, such as water-soluble vitamins and inorganic salts, will also be dissolved in water, and the nutritional value will be reduced. If the kelp is not as tough as if it has been boiled after being soaked in water, it means that it has deteriorated and can no longer be eaten.

Traditional Chinese medicine believes that people with kelp cold, spleen and stomach deficiency and cold should avoid eating.

2. Don't eat kelp as a staple food.

Kelp should not be used as a staple food for a long time, as excessive iodine intake will also have an impact on your health. Moreover, kelp contains a certain amount of arsenic, and excessive ingestion of arsenic can cause poisoning. Therefore, before eating kelp, it should be rinsed with water to dissolve the arsenic in water.

3. Don't drink tea or eat fruit immediately after eating kelp.

Don't drink tea immediately after eating kelp (tea contains tannic acid), and don't eat sour fruits immediately (sour fruits contain vegetable acid). Because kelp is rich in iron, both of these foods can hinder the absorption of iron in the body.

4. Special groups should be cautious about eating kelp.

Patients with hyperthyroidism should not eat kelp, because kelp is rich in iodine, which will aggravate the condition; Pregnant women and nursing mothers should not eat too much kelp. This is because the iodine in kelp can enter the fetus and infant with blood circulation, causing thyroid dysfunction.

Because kelp contains a mineral arsenic, if it accumulates too much in the body, it is likely to be acidic, so before eating kelp, please rinse with water, and it is best to soak kelp in water for 24 hours before eating, and pay attention to changing the water frequently, so that the arsenic content is reduced to the standard of food hygiene.

The method is as follows: 1. Alkali cooking method. Edible alkali is needed because kelp contains special ingredients that swell when heated, so after adding kelp to the water, you need to reduce the fire, and at the same time, you need to pay attention to the destruction of the hu.

When boiling the kelp, turn it at any time so that it is evenly heated. Next, soak the boiled kelp in cold water, wash it, and then remove it before eating.

2. Wet steaming. Be sure to clean all the salt stains on it when cleaning. Half an hour later, soak the steamed kelp in clean water, and the amount of water soaked in the kelp should be submerged. The soaking time is about 12 hours, which is the time of the whole night.

Ingredients: 250 grams of pork belly, 150 grams of kelp, 1 slice of ginger, 1 small piece of green onion, 1 piece of cinnamon, 1 star anise, 3 bay leaves, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, appropriate amount of salt.

Steps: 1. Wash the pork belly and cut into pieces.

2. Prepare ginger slices, green onions, star anise, cinnamon and bay leaves.

3. Wash the kelp and cut it into diamond shapes, raw or cooked.

4. There is no need to put oil in the pot, put the pork belly in the pan and fry it over low heat to remove the fat, and fry it until golden brown on several sides, and put it out for later use.

5. Don't put oil, directly add the prepared dry ingredients to the fat fried by Wuqiao Huxiang flower meat and stir-fry until fragrant.

6. Add the pork belly and the seaweed and stir-fry evenly.

7. Add the boiling water that has not been covered with the ingredients, then add light soy sauce, dark soy sauce and Xiaobo wine, cover the lid and boil over high heat, then turn to low heat.

8. Season until the soup is dry, add salt to taste; You can also save some soup with rice.

9. Finished products. <>

The correct way to cook kombu is to cook it with alkali, add spinach to boil, and soak it in vinegar and boil.

1. Edible alkali boiling method.

Wash the kelp you bought with cool water to wash off the small sand and dust attached to it. Soak the kombu with the rice washing water used to wash the rice. When it is almost soaked, scoop it up, add cold water after washing, add edible alkali, boil over high heat, turn to medium heat and cook.

The boiling time should not be too long for 20 minutes, and you can turn off the heat and get out of the pot if you can prick it with chopsticks.

2. Add spinach and cook.

After cleaning the kelp, you can put some spinach when boiling the kelp, because the spinach contains oxalic acid, which can make the kelp soften quickly and cook more easily.

3. Soak in vinegar and cook.

Wash the kombu several times before boiling it, soak it in rice water or salt water, add some vinegar to the water, and soak it for about 1 hour before cooking, so that it can be cooked quickly until soft.

Tips for buying high-quality kelp

1. Brownish-green or earthy yellow kelp is a relatively normal color. Dark green kelp is made by boiling fresh kelp that turns green in color, and then processed through cooling, salting, dehydration and other processes, and is generally used as a cold dish; The emerald green kelp may be soaked in added pigments, so consumers should pay special attention when choosing.

2. The layer of white powder on the kelp is called mannitol, and after the kelp is dried and dried, mannitol will precipitate and attach to the surface of the kelp, thus forming hoarfrost. To buy kelp is to buy hoarfrost, if the dried kelp is partially red or yellow, do not choose, such kelp may be polluted, and the quality and nutritional value will be poor. In addition, dried kombu also has a strong seafood flavor, and if other odors appear, the quality of the kombu is also compromised.