What are the practices of kelp, and what are the practices of kelp

There are many ways to eat kelp, you can use cold kelp shreds or kelp stewed pork rib soup.

There are many ways to cook kombu.

It can be eaten stewed, such as braised pork stewed kelp, braised pork ribs stewed kelp, braised fish braised kelp and so on.

It can be shredded and stir-fried.

You can cut strips into shabu-shabu.

You can eat stewed vegetables and stewed vegetables.

You can cut into thin strips and blanch the water and mix with cold vegetables.

You can cut into thin shreds to make soups to drink, such as wonton soup and shrimp skin soup.

Beef stew with kelp.

Steps: 1. Wash the beef after buying, cut it into large pieces, and soak it in water (beef stew should choose a part with tendons, meat, and oil like beef brisket, and if it is too thin, the firewood is not delicious), and the soaking time is at least 30 minutes, I will generally soak for more than an hour, and it is best to change the water two or three times in the middle, and pour out the soaked blood water in time. Wash the fresh kelp and set aside.

2. Prepare seasonings: green onions, ginger, garlic, hawthorn, cinnamon, star anise, cumin, and peppercorns into the seasoning box.

3. Put water in the casserole, put the beef, seasoning box and cooking wine in the cold water, and boil over high heat. The surface of the beef in the pot under hot water quickly tightens, which is not conducive to boiling bloodstained dirt. A very important point:

Beef stew must not be blanched. If you blanch the water first and then stew it in the pot, the beef will be easy to firewood.

4. After boiling over high heat, skim off the foam. Once the water boils, it immediately starts to skim the foam, if the water has been boiling for a long time, the foam also solidifies and floats away, and it is not easy to skim it again, which not only affects the taste and clarity of the soup, but also affects the taste of the beef.

5. After the foam is almost fished, put in the soaked and washed kelp and boil it again, then turn to low heat and simmer, under normal circumstances, the kelp will be cooked in a few minutes. Simmer for at least two hours and you're done.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

You can eat whatever you want, and it can be used in almost every cooking style.

There are many kinds, stewed and fried, among which there are more stewed ones.

Which are you going to do? Do you make it for yourself or ......... it?

300 grams of shuifa kelp, 150 grams of dried spiced tofu, 50 grams of shuifa sea rice, salt, monosodium glutamate, soy sauce, sesame oil, sugar, and minced ginger.

Steps: 1. Wash the kelp, steam it in a pot, take it out and soak it, cut it into shreds, and put it on a plate for later use.

2. Dry wash the tofu and cut it into thin strips, boil it in a pot of boiling water, take it out and drain it after soaking, and put it on the kelp shreds; Sprinkle the sea rice on top of the dried tofu.

3. Put soy sauce, salt, monosodium glutamate, minced ginger, sesame oil, sugar, and mix into juice in a bowl, pour it into a kelp plate, mix well and serve.

Ingredients: kelp, green onion, garlic, chili, soy sauce, vinegar, salt, sugar.

Steps: 1. Cut the kelp into thin strips and blanch it with water;

2. Add chopped green onions, minced garlic and chili peppers and boil them in hot oil;

3. Put soy sauce, cold vinegar, salt and sugar, and stir.

Method 3 ingredients: kelp, garlic, minced green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, monosodium glutamate, sesame.

Steps: 1. Steam the dried kelp in a pressure cooker for 4 minutes;

2. After washing, change the water frequently;

3. Take the soaked soft kelp and cut it into shreds, blanch it in boiling water, and drain the water;

4. Add garlic, minced green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, monosodium glutamate and sesame seeds and mix well;

5. Start another oil pot, add the chopped red pepper, quickly remove the heat from the heat after the oil is hot, and pour the hot oil and chili pepper into the mixed kelp.

Method 4 Ingredients: dried kelp, shredded carrots, shredded peppers, minced coriander, garlic, Sichuan pepper oil, sesame oil, salt, sugar, vinegar.

1. Prepare dried kelp and shake off the floating dust;

2. Put the dried kelp in a steamer and steam for 30-40 minutes;

3. Soak in water for 2-3 hours after taking it out;

4. Shred after washing;

5. Add an appropriate amount of vinegar to boiling water, blanch the kelp shreds for 5 minutes, and soak them in cold water;

6. Remove the kelp shreds, add shredded carrots, shredded peppers, etc. and seasonings and mix well.

Ingredients: dried kelp, carrots, appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of red pepper, appropriate amount of cooked sesame seeds, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of cold vinegar, appropriate amount of sesame oil, appropriate amount of sugar.

Steps:1Wash the surface salt of the dried kelp with water, soak it in water, and change the water several times in the middle.

2.Cut the kelp into inch pieces.

3.Blanch in hot water for two or three minutes, then drain and set aside.

4.Mix soy sauce, sesame oil, salt, and cold vinegar into a bowl of sauce.

5.Shred the carrots.

6.Put together shredded kelp, shredded carrots, and shredded red peppers.

7.Add Sichuan pepper to the pot, and fry the green onion and ginger shreds to make it fragrant.

8.Shovel out and throw it away.

9.Pour the fried oil into the dish while it is hot.

10.Pour the prepared juice into the dish.

11.Mix well, sprinkle with cooked sesame seeds and serve.

Kelp is actually a food with high trace elements, that is, iodine, which is very needed by the human body, so most of this element in the human body is obtained from kelp, so kelp is also a favorite ingredient for people. In fact, kelp is not only a highly nutritious vegetable, it can also be used medicinally. Let's take a look at the following recipes for kelp.

1. Cold dressing

Ingredients: dried kelp (half a horse), 3 millet peppers, a little Sichuan pepper, some green onions and garlic, oil, salt, vinegar, monosodium glutamate, sesame oil.

Method: Like the usual cold dishes, you need to soak them in boiling water before making them. First, the kombu is finely shredded, and then various seasonings are added according to personal preferences.

Finally, in order to enhance the fragrance, heat the wok and put oil, add millet pepper, Sichuan pepper and garlic to bring out the fragrance, and then immediately pour it on the kelp shreds, drizzle a little sesame oil and put it on the table.

2. Cook the soup

Ingredients: 2 pork ribs, 40-50 grams of dried kelp, 300-400 grams of winter melon, 3-5 slices of ginger, salt, a little cooking wine.

3. Red braised kelp

Ingredients: chicken thighs, kelp knots, soybeans, soybean paste, sweet noodle sauce, ginger, green onions, red pepper, star anise, cinnamon, salt, pepper.

Method: Soak the dried soybeans in a bowl of water in advance; Remove the bones from the chicken thighs and cut them into small pieces for later use; Heat the pot, pour in an appropriate amount of oil, add ginger slices, green onions, star anise, and cinnamon and stir-fry; After stir-frying until fragrant, add soybean paste and sweet noodle sauce and stir-fry together; After stir-frying until fragrant, add the chopped chicken pieces and stir-fry together; After the chicken is stir-fried and discolored, add the soaked soybeans and kelp knots and stir-fry again; After stir-frying, add an appropriate amount of water (mainly over the raw materials), cover and cook for 15 minutes; After removing the lid, add an appropriate amount of salt and pepper, and reduce the juice over high heat; When the juice is almost received, layer into a bowl.

4. Steamed kelp rolls

Ingredients: 10 fresh kelp strips, 100g pork, appropriate amount of barbecue sauce.

Method: Ground pork into minced meat; Then add an appropriate amount of barbecue sauce according to personal taste; Stir well and marinate for about 15 minutes; Wash and flatten the kelp strips, spread a layer of minced meat, and leave the head and tail empty; Roll up along one end and remove any excess filling; After all the rolls are done, put them in a steamer, pot them with cold water, and steam them over high heat for 15 minutes; Add a little cornstarch to the steamed soup, mix it into a thin thickener, and pour it over the meat rolls.

5. Scrambled eggs with kelp and shrimp

Ingredients: fresh shrimp, 3 eggs, kelp, chives, cooking oil, chicken powder, sugar, light soy sauce, cooking wine.

Method: Wash and drain the shrimp and marinate them with a little light soy sauce, cooking wine, and chicken powder for half an hour; Crack the eggs into a bowl and beat them with a little sugar; Kelp sea net cut into pieces; Pour oil into the pan and add the shrimp to stir-fry; Stir-fry the shrimp until eight ripe and then serve; Pour oil into the pan and add the egg mixture and fry until soft; Add kelp and shrimp and stir-fry; After stir-frying, add a little chicken powder and salt to taste, and sprinkle with chopped green onions.

Good ingredients are always what people are keen on, but everything is actually exquisite, and only when you grasp it well can you make good use of it. In fact, kelp is the same, and the methods introduced above are the best ways to make kelp, and each of them is full of color, flavor, and flavor.

Steps for stewed kelp with bacon skin:

Material. One kelp, 250g bacon skin, a small amount of green onion, ginger and garlic, and an appropriate amount of seasoning.

Method. 1. Wash the kelp rods and cut them into slices. The bacon skin is first washed off the black ash on the surface in clean water, and then put it in a pot and boiled for about 5-7 minutes, which can not only wash off the smoke on the bacon skin, but also remove the excess salt inside.

After cooking, rinse and slice in running water. Slice the ginger and garlic and cut the green onion into sections.

2. After the ingredients are ready, you can start to make kelp slices and fried bacon skin. First, put the sliced kelp slices in boiling water and boil for about 1 minute, then remove and drain. The purpose of this is to wait for the time to fry, so as to better ensure that the kelp slices are crisp and refreshing, and have a better taste.

3. Add a little oil to the wok, just a little bit, because the bacon skin is generally fat, and the more you fry the oil, the more oil. Put the sliced bacon skin into the pot and stir-fry, wait until the skin of the bacon turns golden brown and a little burnt, put the prepared kelp slices, ginger slices and garlic slices into the pan and stir-fry, about 2 minutes, add a small amount of salt and cooking wine. Then add a small amount of water, simmer for 1 minute, and then sprinkle with chopped green onions.

500 grams of winter melon slices, 100 grams of kelp shreds, 100 grams of broad beans, 200 grams of pork, 10 grams of green onions, 10 grams of ginger, 2 grams of pepper noodles, 15 grams of cooking wine, 3 grams of refined salt.

Method: Put water in the pot to boil, blanch the whole pork, change the water and recook the meat for 40 minutes, add green onions, ginger and cooking wine when cooking. After the meat is cooked, take out the slices, put them back in the pot, add the dried kelp and broad beans and cook for 10 minutes, add the winter melon slices and cook for 5 minutes, add salt and pepper noodles.

Health care effects: diuresis and swelling, heat clearing and detoxification, stomach and fire, phlegm, and heat removal. Treatment of arteriosclerosis, coronary heart disease, high blood pressure, edema and abdominal distention, and has the effect of removing fat and **.

Kelp corn rib soup.

Ingredients: corn, kelp, pork ribs, ginger slices, salt.

Preparation of kombu corn rib soup:

Step 1: Chop the corn into small pieces, slice and wash the kelp.

Step 2: Put the pork ribs in the pot, add cold water, and after boiling, remove the ribs and wash them.

Step 3: Re-add cold water, add the sautéed pork ribs, add the ginger slices and corn and cook.

Step 4: Bring to a boil over high heat, skim off the foam, add kelp and simmer over low heat for 1 hour and 15 minutes.

Step 5: Put salt before cooking.