How to make kelp root delicious? Can you eat kombu root

Ingredients: Water kelp five taels one pound five taels of refined salt five coins pepper oil five coins of green vegetables three vinegar green onions shredded one penny ginger three slices ( Operation: Wash the kelp, cut it into thin strips, blanch it in boiling water, remove it and control the dryness, sprinkle it with refined salt and shredded greens, mix well and serve it on a plate, and finally put green onions and ginger, pour vinegar, and heat the pepper oil on the boil.

Crispy kelp Ingredients: 300 grams of water hair kelp, 250 grams of green onion, 30 grams of sesame oil, 8 grams of vinegar, 20 grams of sugar, 10 grams of soy sauce. ( Features:

The kelp is crispy, the taste is sour and palatable, and the aroma is tangy. (Operation: 1. Wash the kelp, cut it into 2 cm diamond-shaped slices, and cut the green onion into 2 cm segments.)

2. Put a bamboo mat on the casserole, put the kelp and green onions in the casserole together, add soy sauce, sugar, vinegar and a little boiling water, add sesame oil after boiling, cover and simmer over low heat, until the kelp and green onions are soft, collect the thick soup on high heat, and put it on a plate. Cooking key The bottom of the casserole should be padded with a bamboo mat to prevent the kelp from sticking to the bottom. Simmer over low heat until crispy.

If rice is used, the soup is easy to thicken, and the kelp is not crispy. ( Kelp mung bean porridge Ingredients: 1 cup of white rice, 1 3 cups of mung beans, 1 3 cups of kelp shreds, 10 cups of water Accessories:

Salt, mentai fish meal, pepper each appropriate amount, a little celery powder ( Features: Heat clearing and detoxification, annealing gas. ( Operation:

1.Wash and drain the white rice, wash and soak the mung beans in water for 2 hours. 2.

Add 10 cups of water to the pot and bring to a boil, add white rice, mung beans, and kelp shreds and stir slightly, change to medium-low heat and boil for 40 minutes when boiling again, add salt and mentai fish powder and mix well, sprinkle with pepper and minced celery and serve. ( There are many more, you can take a look at this ** yourself.) Kelp is boiled and cooked.

You can't bite it if you eat it raw. Cold kelp Raw materials: kelp Accessories:

Garlic paste, light soy sauce, spicy tempeh Method: Wash the kelp, blanch it in a pot of boiling water, remove and drain, put it in a container, add garlic paste, light soy sauce, and spicy tempeh and mix well. ps：

When blanching kelp, don't add edible alkali like a restaurant. Alkali is harmful to the human body. Be sure to drain the water after removing it, otherwise, there will be a lot of water when the kelp is mixed out.

Strange Flavor Kelp China Food Therapy Network Kelp, red adzuki beans, radish, hawthorn, and stevioside powder are appropriate amounts. Soak the kelp overnight, wash and shred. Boil the red adzuki beans, radish, hawthorn with water and stevioside powder for 30 minutes, remove the beans, radish and hawthorn, put in the kelp and simmer until the juice is exhausted, the kelp is crispy, dry and eat.

Dilute water, reduce swelling,**.

How to cook hot and sour kelp root? Soak the kelp in cold water for three hours and cut into pieces, exceed the cold water, add garlic slices, millet spicy ginger slices, white sweet and sour soy sauce, and chili oil and stir well.

1. Pork rib soup with kelp root. Ingredients: 400 grams of pork ribs, 150 grams of kelp, green onions, ginger slices, refined salt, rice wine, and sesame oil.

Method: After soaking the kelp roots, put them in the cage drawer and steam them for about half an hour, take them out and soak them in water for 4 hours, soak them thoroughly, wash them and cut them into long cubes; Wash the ribs carefully, cut them along the bone with a knife, chop them into about 4 cm segments, boil them in a pot of boiling water, remove them and soak them in warm water to wash them clean; Add 1000 grams of water to the net pot, put in the pork ribs, green onion segments, ginger slices, rice wine, boil over a strong fire, skim off the foam, then simmer over medium heat for about 20 minutes, pour in kelp pieces, and then boil for 10 minutes with a strong fire, pick out the ginger slices and green onion segments, add refined salt to taste, and pour in sesame oil.

2. Stewed flower meat with kelp roots. Ingredients: kelp root, soybean mouth, flower meat, green onion, ginger and garlic, dried red pepper.

Method: After the kelp root is washed, press it with a pressure cooker for 3 minutes (after boiling); After natural exhaust, take out, wash and drain, and cut into kelp strips; Pick out the discoloration and peeling of soybean mouths, clean them, drain them and set aside; Slice green onions, ginger and garlic, and slice the flower and meat for later use; After the oil is hot, add a small amount of oil, and after the oil is hot, add the flower meat and fry it over low heat; When the flesh turns yellow, most of the fat is forced out, and the green onion, ginger, garlic and red pepper are stir-fried until fragrant; Add the soybeans and stir-fry on high heat for one minute, then cook in the cooking wine and light soy sauce; Add the kelp strips and freshly uncovered hot water and bring to a boil over high heat; Transfer to a casserole and simmer for about 15 minutes; Add an appropriate amount of salt and monosodium glutamate, and it is ready to remove from the pan.

3. Braised kelp root. Ingredients: salted kelp root (1000g).

Seasoning: Sichuan pepper (appropriate amount), dried red pepper (appropriate amount), large ingredients (appropriate amount), dark soy sauce (150 grams), light soy sauce (100 grams), white sugar (30 grams). Kitchenware:

Pressure cooker, cooking pot. Method: After the salted kelp roots are washed, soak them in clean water for 3-5 hours, press the soaked kelp roots in a pressure cooker for 20 minutes, and then take out the water and soak them for 1 hour; 150 grams of dark soy sauce, 100 grams of light soy sauce, 30 grams of sugar, Sichuan pepper, spices, and an appropriate amount of dried red pepper, boil together to make marinade, let cool and set aside; The soaked kelp root is cut into a diamond shape; Put the kombu root in the boiled marinade, marinate in the refrigerator for 2 days and serve.

Kelp root cannot be eaten.

According to the measurement, the aluminium content of kelp roots is 135 micrograms per 100 grams, while the kombu leaves are micrograms. Although kelp roots are more nutritious than kelp leaves, they also contain a higher content of aluminum. Although aluminum is a low-toxicity metal element, it generally does not cause acute poisoning, but if consumed for a long time, it will cause harm to the human body and lead to the occurrence of various diseases.

Nutritionally, aluminum is not an essential trace element for the human body, but it is also not a toxic element. Aluminum is widely found in a variety of foods for people. The average daily intake of people in the normal diet is 20 30 mg, which is higher than the general intake of trace elements.

Although the intake of aluminium is similarly high, its absorption rate is very low.

If long-term excessive consumption will cause poisoning, on the one hand, it is due to the fact that a large amount of an element is easy to accumulate in the body, on the other hand, an element is too much in the body, and it is easy to break the balance of various elements in the body, so that the absorption of some elements, and even toxic elements, increases, and the absorption of other elements decreases or the discharge increases, resulting in poisoning, deficiency or disease.

The kelp root is a section close to the root of 3 to 6 cm of the kelp that people usually eat, which has the value of medicine in traditional Chinese medicine, and the main effects are: clearing heat and dissolving phlegm, relieving cough, and flattening the liver.

Kelp is a large marine brown algae plant that grows in low-temperature seawater, which is a seaweed plant, which can be suitable for mixing, burning, stewing, stewing and other cooking methods. Kelp brown algae, kelp family. The sporophyte is large, brown, flattened and band-like, up to 20 m long.

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 substance.

Anchor tree-like branches to attach to seafloor rocks. Grows in the sea with low water temperatures. It is cultivated in large quantities along the northern coast of China and the coasts of Zhejiang and Fujian, and its output ranks first in the world.

Rich in alginate and iodine, it can be eaten and extracted from industrial raw materials such as iodine, alginate, and mannitol.

Kelp is a highly nutritious vegetable that is rich in minerals such as iodine. Kelp has low calorie content, medium protein content and rich minerals, and studies have found that kelp has multiple hypothetical biological functions such as lowering blood lipids, lowering blood sugar, regulating immunity, anticoagulant blood, anti-tumor, lead detoxification and antioxidant.

Kelp is a food that people love to eat, and it is also a must-eat food, which should be rich in nutrients, rich in iodine and other trace elements required by the human body. Eating kelp regularly can prevent "big neck" disease. So do you know how to make kelp the best?

Chilled seaweed shreds

Ingredients: dried kelp, green onions, salt, sugar, vinegar, sesame oil, garlic juice, chili oil.

Method. 1. Soak the dried kelp, wash and shred, and cut the green onions into shreds.

2. Add salt, sugar, vinegar, sesame oil, garlic juice and mix well, add some chili oil to taste better, and taste better after refrigeration!

Kelp pork rib soup

Ingredients: 300g pork ribs, 200g kelp, 30g ginger, 1 tablespoon salt.

Method. 1. Soak the kelp in water for 1 5 minutes and remove it.

2. Put it in boiling water and blanch, remove and drain; Wash the ginger, peel and shred.

3. Wash the ribs, cut them into small pieces, put them in boiling water and blanch them, remove the blood, remove them, and drain them.

4. Pour 6 cups of water into the pot, put in the pork ribs and cook over low heat for 20 minutes, add kelp and ginger to cook until soft, and then add seasonings and mix thoroughly.

Tips. How do you cook kelp to cook it quickly and softly?

Kelp is a type of seaweed that is rich in iodine and potassium and is usually hard when cooked for a while. Just add a little vinegar to the kelp while blanching it, and it will cook softly quickly.

Chilled kelp

Ingredients: kelp, chopped green onion, ginger, garlic, chopped chili, oyster sauce, salt, chicken essence, sesame oil, water.

Method. 1.Prepare minced ginger and garlic, chopped green onions, chopped chili;

2.After cleaning the whole kelp, roll it up and cut it into thin strips, blanch it in boiling water, remove it and drain the water;

Spicy sautéed shredded kelp

Ingredients: shredded kelp, dried chili, light soy sauce, cooking wine, vinegar, salt, monosodium glutamate.

Method. 1. Wash the kelp and soak it in water for about two hours.

2. Cut the dried chili peppers into small pieces (add more or less according to personal preference).

3. Put oil in the pot, when the oil 7 is ripe, add chili peppers, stir-fry the fragrance, add kelp and stir-fry, add cooking wine and stir-fry for a while.

4. Add light soy sauce and vinegar (a small amount is good) 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. TipsIf you like meat, you can add some minced meat to it, fry the minced meat in the pot first, then add cooking wine, add light soy sauce, and chicken essence to stir-fry, and set aside. Then use the above steps to make kombu, and when the kombu is almost ready, add the fried minced meat and mix it together.

Kelp pork ribs

Ingredients: kelp, pork ribs.

Method. 1. Soak the kelp in water for 4 hours, soak it thoroughly, wash and control the water, and cut it into rectangular strips; Wash the ribs, boil them in a pot of boiling water, remove the foam, and then remove them and wash them with warm water.

2. Add water to the net pot, put in the pork ribs, green onions, ginger slices, boil over a strong fire, then turn to low heat and simmer until the meat is crispy, pour in the kelp pieces, continue to simmer, about 40 minutes, add salt to taste in the second half of the time. Ready-to-serve.

Ingredients: 250 grams of kelp, 150 grams of bean sprouts, 50 grams of peanuts, 5 grams of salt, 3 grams of light soy sauce, 4 ml of balsamic vinegar, 2 grams of pepper oil.

1. Kelp, as shown in the figure below:

2. Add salt and water to the pot, as shown in the figure below

3. Then boil the water and add the kelp to boil, as shown in the figure below

4. Add bean sprouts and boil, as shown in the figure below

5. Cook and chop, as shown in the figure below

6. Fry the peanuts, as shown in the figure below

7. Add oil to the pot and fry the green onion until fragrant, as shown in the figure below

8. Mix them all, as shown in the figure below

9. Add salt, as shown in the figure below

10. Add light soy sauce as shown in the figure below

11. Add Sichuan pepper oil, as shown in the figure below

12. Add balsamic vinegar as shown in the figure below

13. Add red oil, as shown in the figure below

14. Stir well, as shown in the figure below

15. Plate, as shown in the following figure:

Actually, kelp root cannot be eaten.

It has been determined that although kelp roots are more nutritious than kelp leaves, they also contain a higher content of aluminum. Kelp roots contain 135 micrograms of aluminum per 100 grams, while kelp leaves contain micrograms. Although aluminum is a low-toxicity metal element, it generally does not cause acute poisoning, but it will cause harm to the human body if consumed for a long time.

In particular, it is more harmful to the elderly, children and pregnant women with weak body resistance, which can lead to fetal growth retardation, childhood development disorders, and induce Alzheimer's disease. Therefore, when eating kelp, it is best not to eat the section with a root of 3 to 6 cm. If you want to eat kombu root, it is best to eat wakame root.

Wakame is also a common edible seaweed. It not only has a high content of trace elements, but also a low content of aluminum, with only micrograms of aluminum per 100 grams of wakame root.

As long as the food can be eaten, there are pros and cons, and it is okay to add it in moderation according to the physique, and everything must be done in moderation, and too much is not good for the body.

Yes, kelp roots can be used in traditional Chinese medicine, or fried or boiled in soup to drink, but kelp is colder, and it is better for people with spleen and stomach deficiency to eat less.