How to soak kelp silk, how to soak kelp

Method 1: If you use dried kelp, you should rinse the surface of the kelp, then put it in a steamer and steam it for 30 minutes, then soak it in water overnight before using it for cooking to make it crispy. Do not soak the kombu directly, otherwise it will have a hard texture no matter whether it is stewed or stir-fried.

When cooking with kelp, whether it is stewed or stir-fried, add some vinegar to make it taste better. The dried kelp has a layer of hoarfrost on the surface, which is a substance called mannitol formed by the weathering of plant alkali, which is not only harmless, but also has the effect of detoxifying and reducing swelling. Don't mistake that hoarfrost for salt precipitation, or mold and deterioration.

There is a layer of mucus on the surface of the kelp, so you don't need to wash it too much, as many nutrients will be lost. Method 2: Do not wash the dried kelp, roll it up and put it directly in the steamer and steam it over high heat for 20-30 minutes.

People who like to eat crunchy kelp can steam it for 10 minutes, and the longer the steaming time, the softer the kelp will be. After steaming, you can dry it aside, eat as much as you want, soak it in water for 2-3 hours, wash and slice or shred, it can be directly used for cold dressing, stir-frying, stewing, and boiling, so that the soaked kelp tastes very delicious. Method 3:

Put the dried kelp in the crisper box, add an appropriate amount of cold boiled water, cover the dried kelp, and add a small spoonful of vinegar so that the kelp is easier to soften and easier to digest. Put the kombu in the microwave, heat it on high heat for one minute, and then remove. At this time, the dried kelp is completely ready and turns into a soft, dark green fresh kelp, and it can be washed when eating.

Method 4: Soak the kelp in rice water, or add a little edible alkali or baking soda when boiling the kelp, but not too much, after boiling soft, soak the kelp in cold water, wash it, and then remove it to eat. Why can rice washing water quickly soak kelp?

This is because alginic acid is attached to the surface of the dried kelp, and when it comes into contact with water, it becomes a sticky gelatin, which envelops the kelp, so that the water does not easily get in. The rice washing water is weakly alkaline, which can dissolve alginic acid, without alginic acid, water molecules can quickly enter the kelp, and the kelp can quickly soak soft. Health Advice:

Many families have some dried kelp stored and are not in a hurry to eat it. In fact, dried kelp should also be eaten as soon as possible after being bought. If it can't be eaten, the unsealed kelp should be refrigerated in the refrigerator or freezer, because the unpacked kelp will be affected by temperature, light and other factors during storage, its nutrients will be degraded, on the contrary, microorganisms will continue to multiply, and harmful components will continue to increase, which will promote the kelp to deteriorate and be inedible.

How to make kelp silk? Shred the kelp and remove it from the water, add garlic, green onion, ginger and garlic, oyster sauce, chicken essence, chili pepper, sesame oil, salt and vinegar, and stir well.

If it is fresh kelp shreds, you can wash them directly with water, blanch them in boiling water, if they are dried kelp shreds, we can soak them in cold water for 4-6 hours, or you can boil them directly in a pressure cooker.

Here's how to soak kelp:

Ingredients: dried kelp, water.

1. First of all, we don't need to do extra processing or clean the dried kelp we bought. Many people like to put dried kelp directly in the water until it is soft and large, which is actually wrong.

2. Before that, we have to do one more step, and that is steamed kelp. Prepare a pot, pour an appropriate amount of water into it, then put the dried kelp in the steamer basket and start steaming. After about 30 minutes of steaming, we can take out the kombu.

3. Next, prepare a basin of water and put the kelp in it, so that you can start soaking. If I soak it in cold water, I usually like to soak it for a little longer, for example, if I eat it at night, I will soak it in the morning. If you are in a hurry to eat, it is okay to soak it for a while, and it feels like the kelp is almost soaked.

4. Prepare a basin of rice washing water below, and then add a little white vinegar to it, stir it evenly, put the kelp in it, and start to scrub and soak. This will help the kelp to be fishy and the meat will be thicker.

Dried kelp is operated like this, and it tastes soft and glutinous, and no matter which method is used, the taste is super good. Not only does it taste good, but it also doesn't lose nutrients easily, so if you like kombu, you can try it this way.

Precautions

1. Soak kelp, don't soak it with water, and do 1 more step. Before we soak it, we need to put the kelp in a pot and steam it, so that the soaked kelp is softer and more glutinous.

2. When cleaning kelp, it is best to use rice washing water and put a little white vinegar, which has a good effect on removing fish.

Don't just use water to soak kelp, add some "little things" to make it easy to soak and clean.

1.Buy dried kelp shreds.

Before soaking, you need to buy dried kelp and silken lead. Dried kelp shreds can be purchased at supermarkets, seafood shops or online. When purchasing, you should pay attention to the quality and packaging of socks.

2.Wash the kelp shreds.

Soak the purchased dried kelp shreds in clean water for 10-15 minutes, then remove the kelp shreds from the water and drain them gently. Repeat the above steps 3-4 times until there are no sand particles or impurities on the surface of the kelp silk.

3.Soak the kombu shreds.

Place the cleaned kombu shreds in a clean container with plenty of water. The water should be about 5-10 cm higher than the kelp silk. Place the container at room temperature and allow the kombu shreds to soak for 4-6 hours, or overnight, to allow the kombu shreds to absorb the moisture completely.

4.Replace the water.

In the process of soaking kelp silk, starch and alkaline substances will be produced, and the water needs to be replaced to avoid excessive alkaline substances absorbed by kelp silk. During the soaking process, change the water at least 2-3 times.

5.Scoop up the kelp shreds.

Scoop up the soaked kelp shreds, wash them with water 2-3 times, and then gently squeeze the kelp shreds to drain the excess water.

6.Smothered kelp shreds.

Put the kombu shreds in a pot and add enough water, the height of the water should be 2-3 cm higher than the kombu shreds. Once the pot is boiling, simmer the kombu shreds over medium-low heat for about 20-25 minutes until the kombu shreds are tender.

7.Add seasoning.

Scoop up the soaked kelp shreds, put them in a bowl, add salt, chicken essence, garlic, vinegar, pepper and other seasonings, and stir well. Sue Chunsen.

8.Summary.

The soaking method of dried kelp shreds is very important, and the correct soaking method can make the dried kelp shreds maintain their taste and taste. As mentioned above, first wash the kelp shreds, then soak them in clean water for 4-6 hours, during which time you need to change the water 2-3 times, and finally soak the kelp shreds and add seasonings.

1. Dry steam the dried kelp and soak it. Roll up the dried kelp and put it directly in the steamer, steam it over high heat for 20 30 minutes, if you prefer to eat crunchy kelp, you can steam it for 10 minutes, the longer it really lasts7, the softer the taste. After steaming, you can leave it aside, and soak it in water for 2 to 3 hours when eating.

Then wash and shred, and you can use it for cold dressing, or stir-frying, stewing, or boiling.

2. Another way to soak is to soak the hair with rice washing water. Soak the rice water and dried kelp together and wash it off in 2 to 3 hours.

3. Another way is to heat it in the microwave, put the dried kelp in clean water, then add a spoonful of white vinegar, and after about 5 minutes, the kelp will become soft, and then put the kelp in the microwave oven for heating, and take it out after heating for one minute, the kelp will become soft. If you want to eat it, just wash the kombu.

Kelp (laminariajaponica), also known as Lunbu, kelp, and cabbage, is a large perennial edible algae. The sporophyte is large, noisy, brown, flattened, and banded. It is divided into blades, stalks and holders, and the holders are pseudoroot-shaped.

The leaves are composed of epidermis, cortex, and medullary tissues, and the lower part of the leaves has sporangia. It has a mucus cavity and secretes a slippery limb substance. Anchors have tree-like branches that attach to seabed rocks and grow in cooler waters.

Kelp is inexpensive and nutritious, making it an important marine resource.