How to make kelp soft and delicious, and how to make kelp to be soft and rotten

After soaking the dried kombu in water, it is steamed in a bowl and then it is already soft without any need to cook it.

Put some spinach and cook it together and it will rot quickly.

Soak the kelp before boiling it, and 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 in which you soaked the kelp), all so that the kelp can be soaked better.

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.

If you want to make the kelp soft and delicious, you need to boil it with hot water in advance, pour the water into the pot, and then pour an appropriate amount of edible vinegar into the pot (about five grams, according to the amount of your own 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.

Braised pork with kelp.

Materials. kelp knots; Pork; Scallions; Ginger; Garlic; Pepper; Star anise; cumin; Sand kernels; Salt; Sugar; Shaojiu; Pepper.

Method. Slice the green onion, slice the ginger and slice the garlic.

Cut the pork belly into large pieces.

Put the sliced pork belly in a pot under cold water.

Once the heat is boiling, let the meat foam at the blood.

Remove the meat and wash it with warm water. Controls moisture.

Kelp cold underwater pot.

Bring to a boil over high heat, remove and set aside.

Heat the pan and put oil in the pan.

Add green onions, ginger and garlic and stir-fry until fragrant.

Add Sichuan peppercorns, cumin, and sand kernels and stir-fry until fragrant.

Add the pork belly and stir-fry, and cook in cooking wine (be sure to cook cooking wine when the food is hot to remove the fishy and greasy).

Until the skin of the meat is tight, stir-fry the oil and add the soy sauce.

Stir-fry well. Change the glass pot or casserole, add enough boiling water, and bring to a boil over high heat.

Turn off the heat and simmer for 40 minutes.

Put in the kombu knot.

Once boiling, turn off the heat and season with salt, sugar and pepper.

The kombu is soft and flavorful, and it is ready to be served.

Grilled kombu in miso sauce. Materials.

1/2 teaspoon pasta; 300 grams of kelp shreds (after soaking); 1 teaspoon sesame seeds; 1 teaspoon sugar; 1 teaspoon soy sauce; Appropriate amount of water; Chopped green onion to taste.

Method. When the pan is hot, add oil and sauté chopped chives.

Put in the kombu. Add all the sauces except the sesame seeds and stir well.

Drain the soup, turn off the heat and sprinkle with sesame seeds.

Peanuts, rice and kelp roasted radish.

Materials. virgin olive oil; Peanuts; Kelp; Turnip; Salt; mushroom essence;

Peanuts and kelp roasted radish recipe 1

Soak the dried kelp in cool water for three hours, wash it and cut it into cubes.

Soak the peanuts slightly and wash them well. Put it in a pot, add water, bring to a boil over high heat, turn down the heat and cook the peanuts until the peanuts are soft and glutinous.

Wash the organic radish, thinly remove the thin skin from the surface and cut into large pieces.

Remove from the pot, pour extra virgin olive oil into the pot, add the white radish cubes and stir-fry.

After stir-frying thoroughly, add light soy sauce and stir-fry to color, add water.

Add the kelp and boiled peanuts, bring to a boil over high heat, reduce the heat and simmer.

Until the radish is crispy but not rotten, turn on high heat to taste, if the saltiness is not enough, you can put a little salt, put a little mushroom essence, do not thicken, leave a little soup to taste better, put on a plate. OK.

Preparation of peanut rice kelp roasted radish 2 (peanut rice kelp stewed radish soup).

Soak the dried kelp in cool water for three hours, wash it and cut it into small pieces.

Soak the peanuts slightly and wash them well.

Wash the organic radish, thinly shave off the skin from the surface and cut into small pieces.

Wash the chicken thighs and mushrooms and cut them into hob pieces.

Put oyster mushrooms, corn cobs, Chinese cabbage, and winter melon into a stainless steel dish, add water and steam for 1 hour.

After 1 hour, remove oyster mushrooms, corn on the cob, Chinese cabbage, and winter melon for other uses.

Take a large pot, put in kelp, peanuts, radish cubes, chicken leg mushrooms, pour in the vegetarian stock from step 5, seasoning salt, mushroom essence, seal it with plastic wrap, and steam it for 2 hours.

After 2 hours, take it out, open the plastic wrap and pour it into a bowl.

It still depends on the quality of the kelp.

Some kombu itself is not good, and it cannot be cooked for a long time.

Some kelp is of very good quality and is delicious when cooked.

When buying kelp, you still have to choose a brand.

That can only be rotten if it simmers a little longer.

Cook it for a while and it will be soft.

Ingredients: 100 grams of kelp, 500 grams of pork ribs.

Excipients: 1 tablespoon salt, 1 green onion, 2 slices of ginger, 1 star anise, 1 tablespoon aged vinegar, 2 tablespoons cooking wine, a little coriander, appropriate amount of water.

Preparation of kombu soup.

1. Raw materials. 2. Cool the pork ribs in a pot under water, blanch the blood foam and wash them off.

3. Put green onions, ginger slices and star anise in an electric casserole.

4. Put in the pork ribs, pour in an appropriate amount of cooking wine, vinegar, add an appropriate amount of hot water, and simmer for 2 hours.

5. Simmer until the pork ribs are soft, then add the soaked kelp and salt, and simmer for another 20 minutes.

6. Add a little coriander, and the nutritious and delicious kelp pork rib soup is ready.

7. Diagram of the finished kombu soup.

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, but alginate is easily soluble in alkali, and when the water contains alkaline, alginate absorbs water and expands 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 some can add a little edible alkali or baking soda when boiling 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 dried kelp and put it in the cage drawer to steam it 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.

I checked it on the Internet: Method 1, the best way to soak is dry steaming: untie the bundle of kelp, put it in a steamer for half an hour, and then soak it in water for one night, which is crisp and tender.

Or put a little alkaline noodles or baking soda before steaming, kelp gum is easily dissolved by alkaline substances, and it becomes soft soon after cooking, method 2: Soak in water, you can put some vinegar in the water, and the kelp can also be soaked softly quickly.

The recommended method of soaking is to steam first and then soak it: put the kelp in a steamer, steam it dry for half an hour, and then soak it in water for two or three hours. Put a little alkaline flour or baking soda before steaming, so that the kelp gum is easily dissolved by the alkaline substance, and it will soften quickly as soon as it is cooked.

In addition, although the white substance on the surface of kelp contains a lot of salt, there is also mannitol, which has a diuretic and detoxifying effect, and if it is washed first and then steamed, the nutrients will be wasted.

PS: You can't soak it first and then steam it!

Another method is to open the clumps of dried kelp and put them in a cage drawer to steam them in water for about half an hour, and then soak them in water overnight.

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 edible vinegar into the pot (about five grams, according to the amount of ingredients).

Then cover the pot and cook for about 15 minutes, so that the boiled kombu can be used to make food, which is very soft and delicious, and will not damage the flavor 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.

Kelp is a vegetable with high nutritional value and at the same time has certain medicinal properties. It is rich in mineral elements such as iodine.

Kelp is low in calories, medium in protein and rich in minerals, and has been found to have a variety of biological functions such as lowering blood lipids, lowering blood sugar, regulating immunity, anticoagulant, anti-tumor, lead detoxification and antioxidant.

The kelp is not washed after being bought, but washed after steaming, and no matter how you make it, it will be delicious and soft.

Here's how to boil kombu:

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 law of moderation:

When boiling kombu, use chopsticks to pick a piece and pinch it with your hands, and if it is soft, remove the remaining kombu, if the kombu is boiled for too long, it will easily become hard. 3. Add alkali to infiltrate: 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:

Dry kelp is added to the banquet and lifted to the steamer to steam for about half an hour, and then soaked 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.