How do you eat dried kelp? How to cook dried kelp

Dried kelp needs to be soaked, about 4 hours, and it is soft after soaking.

Then to wash, use a small brush or a sponge block of clean dishwashing to scrub the surface, mainly to remove any debris and grit that may be on the surface. Wash it and cook it.

Here are a few ways to do it:

1. Wash the kelp, directly put the water over the kelp, and then boil it over low heat, about 30 minutes or more, if you like the soft taste, you can also cook until the kelp can be pierced with chopsticks, and then take it out.

Shredded and salad, put some soy sauce + vinegar + minced garlic (or choke some chopped green onions) + sesame oil, it is delicious.

The excess can also be frozen in the refrigerator, and when you want to eat, blanch it with boiling water, which can be cold or stir-fried.

2. If you make braised pork, you can add water to simmer the braised pork, and then cut the washed kelp into cubes and stew it together, which tastes very good.

3. After the bone broth is cooked, you can put the washed kelp in to cook, the kelp bone broth is very delicious.

4. The south is hot and humid in summer, so Guangdong will put some kelp when cooking mung bean soup in summer, which is more heat-clearing and relieving heat, the method is to wash the kelp, cut it into pieces, and cook it with mung beans, (don't put too much kelp in this, the total amount is less than mung beans), after cooking, you can put rock sugar. The taste is not much different from mung bean soup, and there will be no bad taste.

Note: The method is to make the raw kombu after washing it to make it delicious, so that the taste of the kombu can be retained, and if you use the processed kombu in one step to roast the meat or cook the soup, it will not be delicious enough.

Is dried kelp steamed or soaked first? If the order is not right, it will affect the taste, so let's find out.

Soak in water first, otherwise you still want to go straight to the pot.

Kelp is salty and cold, non-toxic, and has the effects of soft and hard dispersion, phlegm and asthma, diuretic, lipid and blood pressure, so eating kelp often is very beneficial to health.

Dried kelp can be eaten as kelp soup, and it can cure children's hypertension and coronary heart disease; Kelp is boiled or cold, and often eaten can cure galls; Moreover, kelp is paired with different foods, and there are more effects, such as kelp, Jiangmi, mung beans, and brown sugar. 500 grams of water hair kelp, wash and cut into pieces, cook and take out, add 250 grams of sugar, mix well, marinate for 24 hours and eat, take 50 grams each time, take twice a day, can cure chronic pharyngitis; 60 grams of kelp shredded, 150 grams of mung beans, cooked together, seasoned with brown sugar, can treat children's hot boils, phlegm, cough, etc.

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

How do dried kelp make delicious kelp shreds?

Ingredients: 1 slice of dried kelp, appropriate amount of shredded carrots, appropriate amount of coriander, appropriate amount of millet pepper slices, appropriate amount of minced garlic, 1 slice of ginger, appropriate amount of vinegar, appropriate amount of sesame oil, appropriate amount of light soy sauce.

1. Dry kelp can be steamed in a steamer for 15 minutes without washing.

2. After steaming, put the kelp in water and scrub it clean.

3. Cut the washed kelp into shreds and set aside.

4. Bring the water to a boil in the pot, boil the kelp shreds for seven or eight minutes, and then drain them in cold water for later use.

5. Boil the carrots for 30 seconds, then drain in cold water and set aside.

6. Put oil in the pot, add ginger, garlic and millet pepper and stir-fry until fragrant, then turn off the heat.

7. Pour light soy sauce and ginger, garlic and millet pepper into the pot and mix well.

8. Pour aged vinegar and sesame oil into the drained kelp shreds and carrot shreds, add coriander and mix well.

9. Put the fried ingredients in the pot and mix well to eat.

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.

Prepare the materials:

120g of dried kelp shreds, ginger shreds, coriander, minced garlic, appropriate amount of salt, Lao Gan Ma tempeh hot sauce, light soy sauce, appropriate amount of balsamic vinegar, sesame oil, sugar, appropriate amount of kelp powder, 1 teaspoon of corn oil, 1 small handful of sesame seedsMethod: 1. A bag of dried kelp shreds.

2. Soak in cold water, rice washing can also be used.

3. Wash the kelp silk, there will be sand to wash it several times, and the kelp silk can be cut a little shorter if it is too long.

4. Then boil in the pot, be sure to boil softly, otherwise it will not taste good to mix hard and hard, rinse with cold water after cooking, and use cool white or pure water for the last time, and control the dry water for later use.

5. Shred the ginger, press the garlic into puree, and cut the coriander into sections.

6. Put a small spoon of oil in the pot and simmer the ginger shreds over low heat.

7. Add a tablespoon of Lao Gan Ma tempeh chili sauce and stir until fragrant, turn off the heat. Pour in a tablespoon of light soy sauce, four tablespoons of balsamic vinegar, a tablespoon of sugar, a tablespoon of sesame oil, a teaspoon of kelp powder, minced garlic, sesame seeds, salt and mix into juice, taste the taste of sour and spicy can be adjusted by yourself.

8. Add shredded kelp and coriander and mix well.

Dried kelp can be fried and eaten, prepare the ingredients: dried kelp, red pepper, light soy sauce, cooking wine, vinegar, salt, monosodium glutamate, garlic. Here's how:

1. Wash the dried kelp you bought and soak it in water for about two hours.

2. Cut the red pepper into small pieces, cut the moist kelp into shreds, and slice the garlic for later use.

3. Set up the pot, put oil in the pot, and when the oil is hot for 7 minutes, add chili pepper and garlic, and stir-fry until fragrant.

4. After the fragrance comes out, add the cut kelp shreds and stir-fry, add cooking wine and stir-fry for a short while.

5. Add an appropriate amount of light soy sauce and vinegar and stir-fry, when the kelp is about the same, add salt and monosodium glutamate and stir-fry, and it's good to get out of the pot.

Dried kelp should first be soaked thoroughly and soft, then steamed in a pot, shredded and mixed (do not put vinegar, vinegar will become hard), or fried to eat, you can also stew chicken, stewed pork ribs, stewed radish shreds, etc.

After soaking, cut into thin strips, blanch with boiling water, and then stir-fry sesame oil with green onions, ginger, garlic, chili sauce, etc., and pour it on, and mix it; You can also boil it and add some sugar, it's delicious.

Kelp tofu soup.

Ingredients: kelp, northern tofu, pork belly, ginger, chives.

Seasoning: chicken essence, miso, cooking wine.

Method: 1. After soaking the kelp, wash and cut into thick shreds.

2. Slice the pork belly, cut the tofu into cubes, slice the ginger, and mince the green onion.

3. Heat the oil in the pot, when it is hot, put in the meat slices (add ginger slices at the same time), simmer over medium heat until both sides are slightly yellow, and set aside.

4. Use the oil that has been stir-fried to brown the tofu on all sides.

5. Pour the broth into the pot, add the kelp and meat slices, add the miso and chicken essence, bring to a boil over high heat, change to medium-low heat and simmer for 20 minutes, sprinkle chopped green onions before cooking.

Braised pork with kelp.

Ingredients: pork belly, kelp, spices, Sichuan pepper, bay leaves, sugar, green onions, vegetable oil, ginger, garlic, five-spice powder, oyster sauce, appropriate amount of refined salt.

Method: 1. Two catties of pork belly and wash it. (It is best to blanch it with boiling water).

2. Cut into large pieces, put them in a pressure cooker, add large ingredients, peppercorns, and bay leaves, and cook the meat thoroughly for 18 minutes.

3. Soak the kelp in water, wash it and cut it into diamond-shaped pieces. Slice green onion, ginger and garlic and set aside.

4. After the meat is pressed, take it out and cut it into cubes. Put a small amount of vegetable oil in the wok, add white sugar to boil the sugar, and stir-fry the meat pieces in the sugar. No need to add old soy sauce to mix colors.

5. Just stir-fry, without adding water, fry to a certain extent, pour out the excess oil in the pot, and leave only a little. Then add the prepared kelp pieces, green onions, ginger and garlic slices, and stir-fry together. I added a little five-spice powder, oyster sauce, and an appropriate amount of refined salt.

Chilled seaweed shreds.

Raw materials: 300 grams of Shuifa kelp, 150 grams of dried five-spice tofu, 50 grams of Shuifa sea rice, salt, monosodium glutamate, soy sauce, sesame oil, sugar, and minced ginger.

Method 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.