You can eat kelp as you like, and kelp is the best way to eat it

Kelp is rich in nutrients, but unfortunately it is not easy to boil soft, because its main ingredient, algin, is not easily soluble in water, but alginate is easily soluble in alkali, and when the water contains alkaline, alginate absorbs water and expands and becomes soft. According to this characteristic, you can use rice water to soak the kelp, which is easy to hair, easy to wash, and easy to be soft when boiling, and some can add a little edible alkali or baking soda when boiling kelp, but pay attention to adding alkali not too much, and the boiling time can not be too long.

There are many kelp pork rib soup, fried chili peppers with kelp, and cold dishes mixed with kelp.

【Kelp tofu soup lowers three highs】

Ingredients: 200 grams of tofu, 50 grams of kelp, appropriate amount of salt and cooking oil.

Method: Soak the kelp in water, wash it and cut it into diamond-shaped slices.

Cut the tofu into large pieces, put it in a pot and bring it to a boil, remove it to cool and cut into cubes.

Put oil in the pot and heat it, then put in tofu and kelp, add water to boil, then change to low heat, add salt, stew until kelp and tofu are flavorful, and put it on a plate.

Tofu does not contain cholesterol and is a medicinal delicacy for patients with high blood pressure, high blood lipids, high cholesterol, arteriosclerosis and coronary heart disease. Regular consumption of kelp and tofu soup can help reduce the three highs.

【Stewed pork ribs with soybean and kelp anti-thrombosis】

Ingredients: Stick bones (tube bones), garlic cloves, ginger, tempeh, kelp, soybeans.

Method: Remove blood stains from the stick bones through boiling water. Ginger cut into small pieces.

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

Soybeans contain soy saponins, which control thrombofibrin formation caused by thrombocytopenia and thrombin, and have antithrombotic effects. Regular consumption of stewed pork ribs with soybean and kelp can fight thrombosis.

【Potato and kelp roast meat to protect the heart】

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

Method: Soak the kelp half a day in advance, wash and peel the potatoes and cut them into large pieces, and cut the pork belly into pieces.

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, and the oil in the meat seeps out, add green onion and ginger slices and stir-fry a few times, pour in potato pieces and stir-fry, add dark soy sauce and light soy sauce and stir-fry well.

Add kelp, 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.

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

Potatoes contain more vitamin C and sodium, potassium, iron, etc., especially the most abundant potassium content, containing 502 mg of potassium per 100 grams, is a rare high-potassium vegetable, heart disease, especially patients with cardiac insufficiency, mostly accompanied by low potassium tendency, eating potatoes can protect the heart. Regular consumption of potatoes and kelp roast can protect the heart.

Chilled seaweed shreds.

Ingredients: Appropriate amount of shredded kelp, garlic, 3 shallots, 2 coriander, millet pepper, dried chili, 1 small handful of Sichuan pepper, appropriate amount of salt, half a spoon of sugar, 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sesame oil, appropriate amount of cooked white sesame seeds.

1. Before cold salad, the kelp needs to be completely soaked and soft, and it is best to soak it in rice washing water, which can effectively remove impurities and fishy smell.

The alginate in the kelp is not easy to dissolve in water, it is not easy to soak soft or boil soft when cooking, but the alginate is easily soluble in alkali, when the water contains alkaline substances, the alginate will absorb water and swell and become soft, and the rice water is alkaline, which can be used to soak the kelp, which is easy to grow and wash, and is easy to become soft when boiling.

2. Add an appropriate amount of water to the pot, put the kelp shreds in the pot with cold water in the cold pot, add a small amount of salt and vinegar, boil the water for about two minutes, and remove the cold water.

3. Peel the garlic and add 1 tablespoon of cold boiled water, mash it into garlic juice, cut the millet pepper and shallots into rings, cut the coriander into sections, add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, half a tablespoon of sugar, appropriate amount of salt and 1 tablespoon of sesame oil to the bowl, stir well to fully integrate the seasonings.

4. Pour the seasoned sauce into the kelp shreds, add millet pepper rings, cooked white sesame seeds and garlic juice, and spread the garlic juice on the top layer, so that when pouring oil in the later stage, it can be poured directly on the garlic juice, which can stimulate the fragrance of garlic.

5. Add an appropriate amount of oil, Sichuan pepper and chili pepper to the pot and stir-fry until fragrant, pour the oil on the minced garlic, stimulate the garlic fragrance, stir evenly, and the sour and appetizing cold kelp shreds are ready.

Kelp is nutritious, but how do you cook it? Let's take a look at a few ways to eat kelp.

Steamed rolls cut the kelp into large slices, smear the adjusted meat puree, roll it into long rolls, take it out after steaming, cut it into one-inch long sections, and then put it on a plate to thicken and drizzle the juice.

Stir-fry the kelp into thin strips or strips, put oil in the pot, add ginger, green onion and chili shreds, then add the kelp or Chang into the kelp and stir-fry, and then add an appropriate amount of salt, monosodium glutamate and sesame oil.

Cut the kelp into cubes or strips, put it in a pot with the stewed pork ribs or pork pieces, add an appropriate amount of soy sauce, sugar, salt, monosodium glutamate, or add chili pepper or spicy flavor.

Cut the kelp into long strips and put it in the sweet and sour sauce that has been prepared in the pot.

After the soup is boiled, make an egg and marinated soup. Cut the kelp into thin strips, add MSG, vinegar, pepper noodles, coriander, chopped green onion and other seasonings, put it in a pangu, and rinse the soup in. This preserves freshness and green color.

Scallion oil kelp (cold dish).

Scallion oil kelp is a cold salad with the flavor of green onions, which is rich in nutrients.

Process: Mix Taste: Green onion fragrance.

Ingredients: Kelp (fresh) (250 grams).

Seasoning: vegetable oil (10 grams), sesame oil (5 grams), soy sauce (3 grams), salt (2 grams), white sugar (2 grams), vinegar (2 grams), pepper (2 grams), green onions (5 grams), ginger (3 grams).

Crafting process. 1.Wash the kelp, cut it into thin strips, put it in a pot of boiling water and cook for five minutes, drain the water, and put it on a plate;

2.Finely slice the green onion and ginger;

3.Take a small bowl, add soy sauce, refined salt, sugar, vinegar, pepper, sesame oil, mix well and pour it on the kelp shreds, and put the green onions and ginger shreds;

4.Sit on the pot and pour the oil, pour it on the green onion and ginger shreds after heating, and mix well.

Nutritional value of kelp.

Kelp has a high nutritional value and is rich in protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, iodine and other trace elements.

The kelp has a unique flavor and many ways to eat, such as cold salad, stir-fried meat, and simmering soup. Kelp is an alkaline food, regular consumption will increase the body's absorption of calcium, and adding some kelp to greasy foods can reduce the accumulation of fat in the body.

Kelp has the highest iodine content of all foods, containing 300 mg to 700 mg of iodine per 100 grams of kelp. Iodine is an essential trace element in the human body, is an important raw material for the synthesis of thyroxine, if people are deficient in iodine for a long time, endemic goiter, eating kelp has a preventive effect on this disease.

Kelp is highly nutritious, but unfortunately it is not easy to cook soft, because of its main ingredient.

Algin. It is not easily soluble in water, but alginate is easily soluble in alkali, and when the water contains alkali absoluteness, alginate will absorb water and swell and become soft. According to this characteristic, you can use rice washing water to soak the kelp, which is easy to grow, easy to wash, and easy to be soft when boiling, and some can add a little when boiling kelp.

Edible alkali. or Yuhong Mu.

Sodium bicarbonate. But pay attention to add alkali should not be too much, the boiling time should not be too long, you can use your hands to pinch soft and hard when cooking, once boiled soft, immediately stop the fire.

1. First prepare the kelp shreds, soak them in a bowl, and then remove them and put them in a bowl.

2. Next, chop the small red pepper and garlic, wash and chop them into minced pieces, then add an appropriate amount of white sesame seeds into it, and stir well.

3. Put the washed and soaked kelp shreds in the steamer, add an appropriate amount of water to the steamer, steam on high heat for about 15 minutes, and take it out to dry after steaming.

4. Pour an appropriate amount of sesame oil into a bowl with minced chili pepper and minced garlic, then heat an appropriate amount of corn oil in a pot and pour it into a chili bowl.

5. Then pour the chili oil into the kelp bowl, add the seasoning sauce, and then add an appropriate amount of dark soy sauce, Shishi Zhao salt, sugar and balsamic vinegar to taste (you can also put different seasonings according to your personal taste).

6. Finally, stir well, and a delicious cold kelp salad is ready!

Kelp can be stir-fried, salad, stewed, etc. Stir-fry the kelp. Wash the kelp, cut it into about half a chopstick-length strip, boil it in a pot under boiling water, simmer until the kelp is soft, remove it and rinse it with cold water for later use.

Put an appropriate amount of oil in the pot, put the ginger shreds into the stir-fry to make the fragrance, put in the chopped kelp shreds, stir-fry for about five minutes, put an appropriate amount of water, salt, minced green onions, cooking wine, cover the pot and cover the pot slightly, and wait for the kelp shreds to become soft and then you can get out of the pot, sprinkle a little sesame oil, vinegar and minced garlic before serving.

Kelp salad. Cut the kelp into thin strips and blanch it with water; Add chopped green onions, minced garlic, and chili flakes and simmer them in hot oil; Add soy sauce, cold vinegar, salt, sugar, and stir.

Kelp stew. Soak the kombu in warm water, wash it and cut it into a diamond shape. Wash the pork ribs and cut them along the backbone.

Chop into sections, blanch in a pot of boiling water for a while, take out and rinse with warm water, put pork ribs, water, ginger, green onions, cooking wine in the pot, skim off the foam after boiling, simmer over low heat until the meat is cooked, add kelp and refined salt to burn until flavorful, pick out ginger and green onions.

Kombu can be eaten cold.

Ingredients: 180 grams of fresh kelp shreds.

Excipients: 15 grams of light soy sauce, 4 cloves of jujube garlic, 3 spicy millet, 10 grams of sesame oil, 15 grams of balsamic vinegar, appropriate amount of sugar, appropriate amount of salt, half a line pepper.

1. Wash the fresh kelp and cut it into small pieces.

2. Pour an appropriate amount of water into the pot, add Shaoshi salt and bring to a boil, adding salt can keep the color of the kelp green after blanching.

3. Pour in the kelp shreds and blanch them softly, when blanching the kelp, mince the garlic and cut the chili peppers into small rings, and blanch the kelp shreds soft enough to remove the dry water and let it cool.

4. Mix light soy sauce, sugar, salt, sesame oil and vinegar until the sugar melts, add minced garlic and chili pepper and mix well.

5. Pour the blanched kelp shreds into the plate, pour the prepared sauce into the kelp shreds, pour oil into the pot and heat it, pour it on the sea clear trembling belt, mix well and eat.

Chilled kelp. Ingredients: dried kelp, sesame oil, salt, garlic, minced green onion, sugar, soy sauce, aged vinegar to taste.

Preparation of cold kelp:

Step 1: Steam the dried kelp in a pressure cooker for 4 minutes. After washing, change the water frequently.

Step 2: Shred the soaked soft kelp, blanch it in boiling water and drain.

Step 3: Add minced garlic, minced green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, monosodium glutamate and sesame seeds and mix well.

Step 4: Add the chopped red pepper in another pan, remove the oil from the heat quickly and pour the hot oil and chili pepper into the mixed kelp.