Is the kelp in Korean kombu soup the same as Chinese kombu?

It's the same. Kelp is a seaweed that is high in iodine. Cultured kelp generally contains iodine 3 5 and up to 7 10.

The iodine and alginic acid extracted from it are widely used in medicine, food and chemical industry. Iodine is one of the essential elements of the human body, iodine deficiency will cause goiter, eating more kelp can prevent this disease, but also prevent arteriosclerosis, reduce the accumulation of cholesterol and lipids.

Koreans pay great attention to food therapy, when they see whales injured, they will find seaweed food to heal their wounds, so they use kelp to regulate their bodies, with many years of experience, they believe that kelp helps pregnant women to remove dirty blood, fight against tooth loss, hair loss, so Korean women will drink kelp soup after giving birth, and drink it for three months, and then in order to commemorate the mother's painful birth, Koreans will drink a bowl of kelp soup on their birthday. The taste of Korean kelp soup is very light, there are two ways to add beef or clams, adding beef is more replenishing, helping to reduce the coldness of kelp, adding clams tastes fresher and sweeter, now only traditional Korean restaurants have this soup**, and sell more kelp clam broth, greedy for its taste and sweetness.

No, Korean kelp grows on the edge of volcanic rocks, and their kelp is temperate. Chinese kelp grows on the bottom of the sea and is cold.

Korean kelp, not Chinese kelp.

The nutrition of kelp is very high, and drinking kelp soup can not only supplement a large number of trace elements in the human body, but also achieve the best effect. It can reduce fire, remove heat poison, detoxify and replenish qi, and often eat kelp can also reduce gray hair, which has the effect of black hair. In addition, kelp also contains potassium, which is very effective in preventing hyperthyroidism.

Here are a few ways to make Chinese kelp soup and the seasonings you need.

Ingredients: 1 slice of kelp (dry) 100g beef.

Excipients: 1 2 teaspoons salt, 1 2 tablespoons soy sauce, 5 grams of garlic, 1 tablespoon sesame oil, 1 tablespoon Korean soybean paste, appropriate amount of water.

1. Take a piece of dried kelp and soak it in water.

2. Soak the kelp as needed, cut the garlic into minced garlic, and wash the beef.

3. Marinate the beef into small pieces, half of the minced garlic, 1 2 tablespoons of soy sauce and 1 2 tablespoons of sesame oil for 15 minutes.

4. Pour 1 tablespoon of sesame oil into the pot, add the cut beef pieces and stir-fry for about 3 minutes after the oil is hot.

5. Pour in enough hot water and cook over medium-low heat for 50 minutes.

6. Add Korean miso and kelp to the pot, continue to simmer for 20 minutes, then add minced garlic and salt to taste.

Ingredients: 200 grams of tomatoes, 50 grams of kelp, shiitake mushrooms and black fungus.

Excipients: vegetable oil, minced green onion, shredded ginger, clear soup, salt, monosodium glutamate, five-spice powder, sesame oil.

1. Soak the kelp for 6 hours, wash and slice. Soak the mushrooms, remove the stems and cut into shreds. Soak the black fungus and tear small pieces. Wash the tomatoes, remove the stems and slice.

3. Add the broth and bring to a boil, add kelp slices, shredded mushrooms, and black fungus pieces.

4. Simmer over low heat for 30 minutes, add salt, monosodium glutamate, five-spice powder and mix evenly, and pour in sesame oil.

Ingredients: 200 grams of Norwegian salmon, one egg green, 5 grams of green onions, and a little starch.

Excipients: a little water, 1 teaspoon (5ml) of oil, 1 2 teaspoons (3 grams), 50 grams of kelp, 50 grams of 1,000 sheets.

1. Remove the skin of the salmon.

2. Put the fish in a blender, add the egg greens, starch, water, oil, salt, shredded green onion and ginger.

3. Stir into a paste with a blender.

4. Pour into a small bowl.

5. Beat with a whisk until thick.

6. Put warm water in the pot and add the fish balls.

7. Knotted kelp, knotted with thousands of sheets.

8. After the water boils, pour in the kelp and 1000 sheets, boil a little and add a little salt.

Ingredients: 350 grams of hairtail, 20 grams of kelp knots, shredded red pepper, a little minced celery.

Excipients: appropriate amount of stock, 5 grams of soy sauce, a pinch of salt.

1. Clean up the hairtail fish and chop it into pieces; Wash the kelp knot and set aside.

2. Pour the broth into the net pot on the heat, and add the hairtail and kelp until cooked.

3. Sprinkle with shredded red pepper and minced celery and cook for a while, then add soy sauce and salt.

Wakame is abundant in South Korea, so their kelp soup is mostly made of wakame. Wakame is a common edible seaweed, and it differs from kelp in that the ribbon is deeply cracked and wakame-shaped, hence the name wakame. Wakame is rich in more iodine than kelp, and it contains trace elements such as amino acids and crude fiber, which is extremely beneficial to children's bone and mental development.

Wakame also has the characteristics of high nutrition and low calories, which is easy to achieve, clean up the intestines, protect the intestines, and delay aging, and is a favorite dish for many women.

Authentic Korean kelp soup is usually made with wakame. In most restaurants in China, kelp is generally used in Korean kelp soup.

It is kombu used, and the following describes how to do it:

Ingredients: 1 handful of dried kelp, 100 grams of pork belly, 1 head of garlic.

Production steps: 1. A handful of dried kelp and soak it. Rub and rinse.

2. Thaw and clean the pork belly.

3. Prepare a head of garlic.

4. Chop the minced meat, chop the garlic and set aside.

5. Mix the meat and minced garlic, add an appropriate amount of sesame oil, light soy sauce, stir evenly and <>

6. Heat a little oil in a pot, mix the minced garlic and minced meat until it changes color.

7. Add water, if you want to make a few bowls of soup, add a few bowls of water, and put in kelp.

8. Bring to a boil over high heat, turn to low heat and simmer for 5 minutes.

9. Add an appropriate amount of salt to taste before cooking, and you can start drinking.

Korean kelp soup uses kelp, and if Chi Shiguo does not have kelp, wakame can also be used, and the taste is relatively close.

Kelp and wakame differ in color and appearance, and they are both very nutritious vegetables.

Here's how to make Korean kelp soup:

Ingredients: 250 grams of kelp, 50 grams of chicken breast (beef is the best, the steps are the same).

Excipients: 5 cloves of garlic, half a green onion, a spoonful of soy sauce, appropriate amount of salt.

1. Slice the chicken breasts and wash them for later use.

2. Wash the kelp and soak it in water for a while to remove the smell (it is best to use a thin part of the kelp), cut it into slices after soaking and drain the water for later use.

3. Peel and wash the garlic, slice one of the cloves, and chop the rest with a knife surface, without cutting it into minced garlic.

4. Put the green onion and garlic slices into the pot, add a little water to blanch the meat slices, about five minutes, and then remove the meat slices for big disturbance.

5. Pour oil into the pot, pour half of the chopped garlic into the pan and stir-fry until fragrant, and fry the kelp for two or three minutes when the garlic turns yellow.

6. Add water directly to the steps of the imitation limb, the amount of water is about 3 to 4 bowls of soup, add the meat, cook for 20 minutes, cook for 10 minutes over medium-low heat and add a spoonful of soy sauce, the remaining minced garlic and salt.

7. Turn off the heat, serve and eat.

1 is not. Although kelp and wakame are both algae plants, and there is not much difference in appearance when they grow up, kelp shed talk is thicker than wakame and mainly grows in strips, while wakame is shaped like a sunflower fan, which can distinguish them from the appearance, so Korean kombu is not wakame.

2. Kelp generally grows on the bottom rocks of the subtidal zone, which is mainly affected by the factors of temperature and light, and wakame grows well in the warm current seawater, among which the Shengsi sea area is the most prepared land.

Kelp is generally a ribbon body, divided into three parts: sessess, stalk imitation and stalk and band piece, in which the stalk is not branched, cylindrical or flat, generally plays the role of connecting the sessation device and the stalk, and wakame can be divided into three parts: phyllodes, stalks, and roots, and its stalks are oblate and cylindrical, and the two sides grow out of shape.

3. Kelp contains a large amount of taurine and glutamic acid, these substances can promote the development of the human brain after entering the human body, especially for children, moderate consumption of some kelp is conducive to their intellectual development, so kelp has a certain brain health and puzzle effect.

Kelp is also rich in iodine, iron and other mineral elements, among which iodine has a good inhibitory effect on the thyroid gland and can help prevent the production of the thyroid gland.

Kelp contains a lot of vitamins and cellulose, of which cellulose can promote the peristalsis of the human gastrointestinal tract, thereby helping the human body to discharge excess waste and water, which is beneficial to the human body.

4. The growth period is short.

The reason why Korean kelp is thin has a lot to do with the growth period of kelp, Koreans like to eat tender kelp, because the early nutritional value of kelp is relatively high, the leaves are thinner, and the taste is better, so there will be a phenomenon of thin Korean kelp.