How to eat wet kelp shreds, how to eat wet salted kelp

Deep-fried kombu meatballs 250 grams of watery kombu, 250 grams of lean pork. Mix the kelp into finely minced seaweed and the pork into minced meat, mix it with monosodium glutamate, salt, green onion, ginger and other seasonings, then make meatballs and fry them in oil.

Steamed kelp Cut the kelp into large slices, mix the adjusted minced pork and roll it into a long roll, steam it and take it out, cut it into about 3 cm long sections, put it on a plate, and thicken it with water starch and pour it on it.

Sweet and sour kelp 250 grams, cut into long strips, put it in a pot and cook it with the right sweet and sour liquid.

Egg soup with shredded pork and seaweed 150 grams of seaweed (cut into thin strips), 1 egg, 20 grams of shredded lean pork. After the water in the pot is boiled, put the beaten eggs, shredded meat and salt into the pot to make soup, and then put the shredded kelp and monosodium glutamate, sesame oil, pepper, green onion and other seasonings into the plate, and rinse the soup in. This preserves the freshness and green hue of the dish.

Deep-fried kelp shreds Soak 200 grams of kelp, put it in a pot and boil it with water, remove it and wash off the mucus with water, drain the water, and cut it into thin strips. Put vegetable oil in the pot, when the oil temperature is seven mature, put the kelp shreds, fry until the kelp is hard and crispy, and mix well with white sugar and refined salt. The dish is crunchy and tasty; The flavor is unique.

Crispy fried kelp cubes 200 grams of watery kelp, 100 grams of soybean oil. Cut the water-haired kelp into beveled pieces, hang the batter with flour, put it in the oil pan and fry it, and remove it when the batter is dry and the color is yellow and bright. Leave the bottom oil in the pot, pour in the juice prepared with refined salt, soy sauce, sugar, vinegar, cooking wine, garlic paste, boil and thicken with water starch, pour the kelp into the sauce, stir-fry a few times, pour sesame oil, and you can get out of the pot.

This dish has the characteristics of crispy, fragrant and palatable.

Boil in water and put 1-2 tablespoons of rice vinegar, especially cooked. Shredded and mixed to eat, it can also be eaten as a stew.

When we eat kelp, we should pay attention to cleaning, soak it in water according to our actual situation, and constantly change the water, generally soak it in water for more than 6 hours. However, if it is pollution-free kelp with guaranteed quality, there is no need to bother, because if the soaking time is too long, the nutrients in the kelp such as water-soluble vitamins, iodine, mannitol, inorganic salts, etc. will also be dissolved in water, and the nutritional value will be reduced.

Kelp is a relatively common food in our lives, which can be divided into dried kelp, salted kelp and instant kelp, kelp can be said to be cheap and good, nutritious, and has a certain special medicinal value, but when we eat and cook, we also need to pay attention to some things, let's take a detailed look at it.

1. When we eat kelp, we should pay attention to cleaning it, soak it in water according to our actual situation, and constantly change the water, generally soak it in water for more than 6 hours. However, if it is pollution-free kelp with guaranteed quality, there is no need to bother, because if the soaking time is too long, the nutrients in the kelp such as water-soluble vitamins, iodine, mannitol, inorganic salts, etc. will also be dissolved in water, and the nutritional value will be reduced.

2. Kelp is a recognized nutrient, because kelp contains iodine, which is an indispensable trace element for our human body, so eating kelp is the main supplement for people to supplement iodine, but when eating kelp, it must be in moderation, do not regard kelp as the main dish to eat every day, because excessive iodine intake will also have an impact on health.

3. After buying back, the kelp should be eaten as soon as possible, or stored in a refrigerator with good thermal insulation conditions after unpacking, because the unpacked kelp will deteriorate with the degradation of nutrients, the reproduction of microorganisms, and the increase of harmful components due to the poor storage environment during storage. If the kelp is not as tough as if it has been boiled after being soaked in water, it means that it has deteriorated and can no longer be eaten. Kelp contains a lot of iodine, which is an element that prevents goiter and is very beneficial to our body.

We often eat kelp in our daily life, cold kelp or stewed with other meats and ribs, which are very good, nutritious and delicious, but now there are a lot of unqualified seafood, so we also need to pay good attention to it, and we must be careful and serious when making it.

Cooked, you can make cold kelp shreds, the specific method is as follows, first prepare the lead calendar materials: kelp shreds: 100 grams, minced garlic: 5 grams, salt: 3 grams, light soy sauce: 5 grams, cooking wine: 3 grams.

1. Soak the kelp shreds in water for 1 hour.

2. Remove from the pot and pour the locust drain into an appropriate amount of water, and then bring to a boil.

3. Pour in the kelp shreds, blanch the water over high heat for 1 minute, and remove the water.

4. Add salt, cooking wine, light soy sauce and minced garlic and stir well.

5. Take out the search plexus.

The wet kelp shreds you bought don't need to be cooked. Because the wet kelp silk that is generally bought back is already soaked or cooked, there is no need to cook it again. However, it is important to wash the kombu shreds, and if the kombu has a strong taste, you can boil the water and blanch it.

Do you still need to cook the wet kelp shreds you bought?

Generally speaking, wet kelp sold in the market is cooked, while dried kelp needs to be cooked. Cooked kombu shreds do not need to be boiled in hot water, as boiling will cause the nutrients in the kelp to be lost.

The wet kelp only needs to be washed and then cooked and eaten. But if you feel that the seafood is very heavy, you can boil the water and put the kelp shreds in and blanch it for about three minutes; Then remove it and put it in cool water for later use.

Kelp contains more than 60 kinds of nutrients, such as egg whites, carotene, mannitol and a variety of trace elements. Therefore, regular consumption of kelp is good for the body.

How to wash the wet kelp shreds

Wet kelp is already soaked, so it doesn't need to be washed for too long. You only need to wash the sediment and dust on the wet kelp silk, and do not soak and scrub the wet kelp silk for a long time, which will reduce the nutrients of the wet kelp silk.

It is important to note that the white substance on the surface of kelp is not mold, but a nutrient called mannitol. Mannitol is good for the human body, don't wash it off.

Crucian carp and kelp tofu soup.

Kelp tofu crucian carp soup, Zhejiang cuisine, a dish made from tofu, crucian carp, kelp and other raw materials. It is a delicious nutritious soup, delicious and fragrant. It has high nutritional value and has the best efficacy.

Kelp. Bean curd. Chives. Ginger.

Table salt. Essence of chicken.

Pepper. Cooking oil.

Method. 1. Wash, slice or shred kelp; Cut the chives into sections; Tofu slices.

2. Remove the scales, gills, and internal organs of the crucian carp and wash it, note: the black black membrane in the belly of the crucian carp needs to be removed, otherwise it will be very fishy.

3. Add water to the casserole, put in a few slices of ginger and boil over high heat.

4. In the process of boiling water, put the crucian carp into the oil pan and fry it, after the fish is put in, do not move it first, let the fish fry for a while, and then turn it, otherwise the fish skin will fall off, affecting the appearance; Fry one side of the fish, then turn it over and fry the other side.

5. Put the fried crucian carp into a casserole with boiling water, bring to a boil over high heat, change to low heat and simmer slowly for 20-30 minutes. (According to your own time) 6. Put the kelp in the stewed soup and bring it to a boil over high heat, and cook for about 10 minutes on medium heat.

7. Then put the tofu in and boil over high heat, then cook for another 2 minutes, and add an appropriate amount of refined salt.

8. Finally, put the chives in, add an appropriate amount of chicken essence and pepper and boil to turn off the heat.