How to cook dried kelp is easy to rot, how to cook dried kelp is easy to rot

1. Steaming first and then boiling: Put the kelp in the steamer, steam it dry for half an hour, and then soak it in water for two or three hours, so that the kelp is easier to cook softly.

2. Put edible alkali or baking soda: alginate is easily soluble in alkali, put a little edible alkali or baking soda before steaming, so that kelp gum is easily dissolved by alkaline substances, and it will quickly become soft and rotten when cooked.

3. Put vinegar or soak in rice water: After steaming the kelp, put some vinegar in the water, or soak it in rice water, the kelp can be soaked and soft quickly, and then it will be easier to cook the kelp.

4. Add starch: adding starch to soak the dried kelp in water can also make the dried kelp soak quickly, and it will cook faster when cooking.

5. Pressure cooker cooking: The pressure cooker applies pressure to the water to achieve the purpose of which line of boiling point will be increased at a higher air pressure, which can make the food quickly boiled and rotten, so putting the soaked kelp in the pressure cooker to cook will be faster and more rotten than cooking in an ordinary pot.

Kelp is rich in iodine, and if you don't get enough iodine for a long time, you are prone to big neck disease. Therefore, we should eat kelp once in a while, or use salt with added iodine. Kelp is fresh and dried kelp, dried kelp will be very dry, it is best to soak it before eating, so that it is better to cook and boil.

1. Rice washing water: Add kelp to the rice washing water to soak, so that the soaked kelp is easy to become soft whether it is washed or stewed.

2. The principle of appropriate amount: When boiling kelp, use chopsticks to clip a piece of kelp. If it becomes soft, remove the remaining kelp. If the kelp is boiled for too long, it can easily harden.

3. Add alkali: After the kelp is cooked, you can add some edible alkali or baking soda appropriately, which will make the kelp softer, more fragrant, and more delicious.

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

5. Dry steaming: Put the dried kelp into the steamer and steam for about half an hour, then soak it in water for about one night, and then boil. It softens easily and tastes delicious.

6. Boiling water: Use kelp when boiling soup. You can blanch the kelp with boiling water first, and the soup will be more delicious after removing the fishy smell.

There is no need to add salt, because dried kelp is made by adding salt and then drying in the sun, which has a salty taste, and adding salt will make the dried kelp even saltier. Because kombu contains special ingredients that swell when heated, it is also necessary to be careful when adding kombu to the water to keep the fire small. When boiling kombu, turn it over at any time so that it heats evenly.

The next thing to do is to soak the boiled kombu in cold water, wash it, and then remove it and eat it.

1. Fold the dried kelp in half or cut it with scissors to a width of about 20 cm, which is suitable for the width of the pot.

2. Put a plate in the pot and put enough water to prevent the pot from drying out.

3. Steam the kelp over high heat, start the timer after boiling, and steam for 10-40 minutes. If you like a little harder, steam it for about 10 minutes, and if you like a softer one, steam it for about 40 minutes.

4. After the kelp is naturally cooled, soak it in cold water for 30-50 minutes. Change the water 1-2 times during this period. The purpose of changing the water is to make the kelp better absorb and soak in water, and the second is to clean the kelp.