How do you make fresh kelp delicious? How to eat fresh kelp

Fresh kelp roasted pork belly, cold salad kelp.

I prefer to eat grilled pork belly with fresh kelp.

Ingredients: 500 grams of pork belly with skin, 200 grams of kelp, 1 teaspoon of soy sauce, 1 teaspoon of Shao wine, 1 teaspoon of sugar, 3 teaspoons of salt, several green onions, ginger, 3-4 grains of ingredients.

Method 1: Wash the pork belly and cut it into 2-3 cm pieces; Wash the kombu and cut into diamond-shaped slices and set aside.

2. Put 3 tablespoons of oil in the wok, heat, put in the pork belly pieces, ingredients, green onion segments and ginger pieces and stir-fry, when the meat is almost ready, add the kelp, add soy sauce, Shao wine and salt, stir-fry for a while, add water to boil, turn to low heat, and cook until the meat and kelp are cooked and rotten.

Note Add the amount of water, preferably over the meat.

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 (Laminaria japonica) 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, mannitol, etc. Its phyllodes can be used as medicine.

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.

Lamb scorpion stewed kelp.

1. Prepare the ingredients.

1. Ingredients: 2000 grams of sheep scorpion, appropriate amount of kelp.

2. Excipients: cumin, Sichuan pepper, sesame pepper, cumin grains, white peppercorns, onions, green onions, ginger, coriander.

Bay leaves, cinnamon, star anise, grass fruit, angelica, nutmeg, dried chili peppers.

Salt, dark soy sauce, cooking wine, chicken essence, brown sugar.

Second, the production process.

1. Make a seasoning package: 1 teaspoon of Sichuan pepper, 1 teaspoon of cumin, 1 nutmeg, 2 bay leaves, 2 cloves, angelica, grass fruit, cinnamon, white peppercorn, cumin, cumin grains into a white gauze bag and tie it for later use.

2. Take out the chopped lamb backbone, clean it and soak it in clean water for 1 hour, soak it in bloody water, and clean the kelp slices for later use.

3. Add plenty of water to the pot, put in the lamb backbone, put in the kelp, put in 1 tablespoon of cooking wine, 2 bay leaves, 2 slices of green onion and ginger, and bring to a boil over high heat.

4. Skim off the foam, remove the lamb backbone, turn off the heat, and pour out the blanched soup.

5.Slice the onion, add an appropriate amount of base oil to the pot, add the onion slices and coriander and stir-fry over low heat, stir-fry until the onion becomes browned and the coriander wilts.

6.Add the lamb backbone, stir-fry and fry to remove the fat.

8.Add the chili peppers and ginger slices and green onions.

9.Cook in cooking wine to remove the smell.

10.Add light soy sauce and dark soy sauce and stir-fry to color.

11.Add brown sugar, then fill with hot water, the amount of water is slightly over the meat, put in the bag, turn to low heat after boiling, cover the pot and simmer for 1 and a half hours.

The kombu that does this is super refreshing.

Grilled pork with potatoes and kelp

Ingredients: potatoes, kelp, pork belly, salt, cinnamon, star anise, light soy sauce, dark soy sauce, green onions, ginger.

Method:1The kelp is soaked half a day in advance. Wash and peel the potatoes and cut them into large pieces, and cut the pork belly into cubes;

2.Put a little oil in the pot, put in the pork belly after the oil is hot, fry over low heat until the surface of the meat is yellow and tightened, the oil in the meat seeps out, add green onion and ginger slices and stir-fry a few times, pour in the potato pieces and stir-fry, add dark soy sauce and light soy sauce and stir-fry well;

3.Add the kelp and pour in boiling water that is one or two centimeters below the potatoes. Add star anise and cinnamon, bring to a boil over high heat, turn to medium heat and simmer for about 30 minutes;

4.Add a pinch of salt and reduce the juice over high heat.

Stewed pork ribs with soybean and kelp

Ingredients: stick bones (container bones), garlic cloves, ginger, tempeh, kelp, soybeans.

Method:1Pass the bones of the rod with boiling water to remove blood stains. Ginger cut into small pieces;

2.Put the stick bones, garlic cloves, ginger pieces, tempeh, kelp, and soybeans into the pressure cooker together, put two spoons of salt, add an appropriate amount of water, basically no kelp, simmer on high heat for two or three minutes after gassing, turn to low heat and simmer for seven or eight minutes.

Potatoes tossed with shredded kelp

Ingredients: dried kelp shreds, potatoes, red peppers, soy sauce, vinegar, salt, chili oil, sugar.

Method:1Shred the red pepper, wash and peel the potatoes and cut them into shreds, blanch them in a pot of boiling water, soak the dried kelp shreds in water and wash them, and blanch them in a pot of boiling water;

2.Put soy sauce, vinegar, sugar, salt and chili oil into a bowl to make a sauce, put shredded potatoes, red pepper and kelp into a bowl, pour in the seasoned juice and mix well.

Steamed hairtail with seaweed and silk

Ingredients: chilled hairtail, sausage, shredded kelp, red pepper, bean paste, steamed fish soy sauce, cooking wine, sugar.

Method:1Wash the hairtail, cut it into sections, make a few knives on each side, chop the sausage, red pepper and garlic respectively, mix the diced sausage, small red pepper flakes and minced garlic, and add the bean paste; Then add the steamed fish soy sauce, cooking wine and sugar, and mix well;

2.Fill the cooking box with a little water, add a steaming curtain, and spread a layer of kelp shreds; Place the hairtail on the kelp silk and arrange it neatly; Pour the marinated ingredients in the second step evenly over the hairtail; Cover the box with a lid, send it to the microwave oven, and heat it with 300W microwave heat for 12 minutes.

Shredded pork kelp with oyster sauce

Ingredients: kelp, pork, green and red peppers, oyster sauce, minced green onion, ginger and garlic, pepper, vinegar.

Method:1Cut the kelp into inch segments, cut the pork into shreds, cut the green and red peppers into shreds, cut the green onions, ginger and garlic into minced pieces, put the kelp in the pot and boil it and remove it for later use;

2.Heat the pan with cold oil, add shredded meat, add ginger, garlic and green onion and stir-fry until fragrant, add oyster sauce after changing color, stir-fry, add about 150 grams of boiling water;

3.Add kelp and green and red pepper shreds and stir-fry, stir-fry over high heat to reduce the juice slightly, add pepper and stir-fry well, and finally pour in a little vinegar and remove from the pot.

How to eat fresh kelp and how to make it is as follows:Tools: kelp, green and red peppers, garlic, light soy sauce, oyster sauce, vinegar, salt, sugar, white sesame seeds, sesame oil.

1. Rinse the fresh kelp you bought with water.

2. Cut the kelp into wide strips.

3. Cut the kelp into 15 cm long sections, then tie the buckle and tie the buckle tightly for later use.

4. Add water to the pot and boil, put in the kelp buckle and cook for 5 minutes, cook the kelp buckle, and then scoop the kelp buckle into the cold water to cool.

5. Clean the green and red peppers and cut them into sections, and chop the garlic into minced pieces for later use.

6. After the kelp buckle is controlled to remove the moisture, add the green and red Hangzhou pepper segments, minced garlic, oyster sauce, vinegar, sugar, salt, light soy sauce and sesame oil.

7. After stirring well, sprinkle white sesame seeds to garnish, and it is ready to serve.

Stewed pork ribs with soybean and kelp

Ingredients: stick bones, garlic cloves, ginger, tempeh, kelp, soybeans.

Preparation of stewed pork ribs with soybean and kelp:

Step 1: Remove blood stains from the rod bones through boiling water. Ginger cut into small pieces;

Step 2: Put the stick bones, garlic cloves, ginger cubes, tempeh, kelp, and soybeans together in a pressure cooker, put two spoonfuls of salt, and add an appropriate amount of water.

Step 3: Basically not over the kelp, after Wang Xi grinds out the gas, the reed stews on high heat for two or three minutes, turn to low heat, and simmer for another seven or eight minutes.