How many ways to eat kelp? How?

Kombu is a delicious food that can be served both cold and soup. However, before eating, it should be washed first, then soaked, and then the soaked water and kelp should be put into a pot to make soup and eat. This prevents mannitol and certain vitamins dissolved in water from being discarded, thus preserving the active ingredients in kelp.

Soak in water for 2 3 hours before cooking, changing the water several times in between.

In order to ensure that the kelp is tender and delicious, boil it in water for about 15 minutes, and the time should not be too long. Ingredients for kelp lean porridge: Ingredients: 200 grams of japonica rice, 30 grams of kelp (fresh), 50 grams of pork (lean).

Seasoning: 3 grams of salt, 2 grams of pepper, 5 grams of starch (corn), 3 grams of cooking wine, 2 grams of monosodium glutamate teach you how to make kelp lean porridge, how to make kelp lean porridge to be delicious 1Soak the kelp in cold water for 2 hours, rinse it with tap water and cut it into small pieces;

2.Wash the japonica rice, soak it in cold water for half an hour, remove it, and drain the water;

3.Wash the carrots, peel and dice;

4.Wash the lean pork, cut it into slices, add starch, Shao wine, and monosodium glutamate and marinate for 15 minutes;

5.Add about 2000ml of cold water to the pot, add the japonica rice, and boil over high heat first;

6.Add the sliced meat, kelp pieces, diced carrots, and then cook over low heat until the japonica rice is cooked and rotten;

7.Add salt and pepper and mix well and serve.

It's all kelp, hehe

1. Stir-fried kelp 200 grams of shuifa kelp and 400 grams of chili peppers, all cut into thin strips. Put oil, salt, ginger, green onion and chili pepper in the pot to cook, add kelp and stir-fry over high heat, then add an appropriate amount of monosodium glutamate, soy sauce, vinegar, sugar and sesame oil and stir-fry, and you can get out of the pot. This dish is crispy and refreshing.

2. Red braised kelp 200 grams of water hair kelp, 300 grams of pork ribs (or pork). Cut the kelp into long strips or cubes, put them in the pot with the stewed pork ribs, and add an appropriate amount of soy sauce, refined salt, monosodium glutamate and sugar. 3. Deep-fried kelp meatballs:

250 grams of watery kelp, 250 grams of lean pork, make the kelp into fine powder, pork into pureed meat, mix well with monosodium glutamate, salt, minced green onion, minced ginger and other seasonings, and then make balls and fry them in oil. 4. Steamed kelp rolls: 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.

Kombu is made"The elixir of immortality"You must eat it often. Crispy seaweed rolls.

Ingredients: 500 grams of kelp, 150 grams of pork fat, 150 grams of ham, 30 grams of ginger, 30 grams of garlic, 50 grams of green onions, refined salt, cooking wine, soy sauce, sugar, vinegar, fresh soup, sesame oil, a little edible alkali, a few Chinese cabbage leaves.

Method: 1Wash the kelp repeatedly and cut into pieces 15 cm long and 8 cm wide; Cut pork fat meat and ham into strips 6 cm long and cm square; Refined salt, cooking wine, soy sauce, sugar, vinegar, fresh soup, sesame oil, edible alkali into a bowl, mix well into a sauce.

2.Take a piece of kelp and spread it on the board, and then put a fat meat strip and a ham strip horizontally on the kelp, then wrap it into a roll, and tie it with cotton thread, that is, it becomes a crispy roasted kelp roll and raw body, and it is made one by one according to law.

3.Take a casserole, first put a few pieces of pork bones at the bottom of the pot (to prevent the pot), and then stack the crispy kelp rolls layer by layer. When the first layer is finished, spread the ginger slices; When the second layer is finished, spread the garlic slices; When the third layer is completed, spread the green onion knots; When the fourth layer is finished, pour in the sauce.

Finally, cover with the cabbage leaves, pour in water (to submerge the kelp rolls) and cover the pot.

4.Put the casserole on the stove, first boil it over high heat, then simmer it over low heat until the kelp is crispy and the soup is almost dry, remove the pot from the heat, take out the kelp roll after cooling, disassemble the cotton thread and cut it into short sections, and then put it on a plate.

Beef stew with kelp.

Steps: 1. Wash the beef after buying, cut it into large pieces, and soak it in water (beef stew should choose a part with tendons, meat, and oil like beef brisket, and if it is too thin, the firewood is not delicious), and the soaking time is at least 30 minutes, I will generally soak for more than an hour, and it is best to change the water two or three times in the middle, and pour out the soaked blood water in time. Wash the fresh kelp and set aside.

2. Prepare seasonings: green onions, ginger, garlic, hawthorn, cinnamon, star anise, cumin, and peppercorns into the seasoning box.

3. Put water in the casserole, put the beef, seasoning box and cooking wine in the cold water, and boil over high heat. The surface of the beef in the pot under hot water quickly tightens, which is not conducive to boiling bloodstained dirt. A very important point:

Beef stew must not be blanched. If you blanch the water first and then stew it in the pot, the beef will be easy to firewood.

4. After boiling over high heat, skim off the foam. Once the water boils, it immediately starts to skim the foam, if the water has been boiling for a long time, the foam also solidifies and floats away, and it is not easy to skim it again, which not only affects the taste and clarity of the soup, but also affects the taste of the beef.

5. After the foam is almost fished, put in the soaked and washed kelp and boil it again, then turn to low heat and simmer, under normal circumstances, the kelp will be cooked in a few minutes. Simmer for at least two hours and you're done.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

You can eat whatever you want, and it can be used in almost every cooking style.

There are many kinds, stewed and fried, among which there are more stewed ones.

Which are you going to do? Do you make it for yourself or ......... it?

1. Cold dressing. Soak the dried kelp knot in water, soak until soft, clean, drain and cut into thin strips; Then wash the peppers, cut them into shreds, and put them in a pan to sauté. Once the chili flavor is done, start the pot and pour it over the surface of the kelp shreds. Add some salt and chicken bouillon to taste.

2. Stewed soup. Soak the kelp knot in water, wash and bleach. Then boil a pot of water, bring to a boil, add the chopped tofu cubes, and then add the kelp knots to cook together. When the tofu floats on the soup noodles, add salt and MSG to taste.

3. Red stew. Put oil in a pot, stir-fry ginger, green onions, fennel and cinnamon, stir-fry until fragrant, then put the cut chicken into the pan and fry until it changes color, then add water and cover with the ingredients, cover with a lid, simmer for 15 minutes, add an appropriate amount of salt and pepper, put the juice in the pot over high heat.

4. Steam. Grind the pork into minced meat and marinate for about 15 minutes; Wash and flatten the kelp, spread a layer of minced meat, leave the head and tail empty, roll up along one end, put it in a steamer, steam it in cold water on high heat for 15 minutes, add a little cornstarch to the steamed soup, stir into a thin sauce, and pour it on top of the meat rolls.

5. Fried rice. Untie the kelp knot, soak it in water for half an hour, take it out and cut it into shreds or slices, put some cooking oil in the pot, add the kelp and stir-fry, then add the rice and fry until the rice grains become clear, add salt, monosodium glutamate, soy sauce and stir-fry well, and it is ready to eat.

Expand the knowledge: what should you pay attention to when eating kelp

1. Don't eat too much kelp.

Although kelp is delicious, it should not be eaten too much and should not be eaten as a staple food because kelp is high in iodine, and excessive iodine intake can also affect health, such as hyperthyroidism; In addition, if not washed, kelp contains a certain amount of arsenic. Excessive intake of arsenic can lead to poisoning.

2. Kelp should not be soaked for a long time.

Cooking kelp needs to be soaked, but the soaking time should not be too long, because long-term soaking will cause the water-soluble vitamins, inorganic salts and other nutrients in the kelp to dissolve in the water, reducing the nutritional value; And kelp that has been soaked for a long time is not tough and does not taste good, just like cooked kelp.

3. The taboo collocation of kelp.

Kelp should not be eaten with pig blood, tea, licorice, persimmons, acidic foods, fruits, etc., so as not to cause symptoms such as indigestion, gastrointestinal discomfort, and constipation.

4. Special groups should be cautious about eating kelp.

Although many people can eat kelp, there are also some people who are not suitable for eating kelp, such as hyperthyroidism patients should not eat kelp, in addition, some special groups such as pregnant women and lactating women should eat less kelp; There is also kelp cold, and people with weak spleen and stomach should not eat kelp.

The above is today's sharing, I hope it can help you.

300 grams of shuifa kelp, 150 grams of dried spiced tofu, 50 grams of shuifa sea rice, salt, monosodium glutamate, soy sauce, sesame oil, sugar, and minced ginger.

Steps: 1. Wash the kelp, steam it in a pot, take it out and soak it, cut it into shreds, and put it on a plate for later use.

2. Dry wash the tofu and cut it into thin strips, boil it in a pot of boiling water, take it out and drain it after soaking, and put it on the kelp shreds; Sprinkle the sea rice on top of the dried tofu.

3. Put soy sauce, salt, monosodium glutamate, minced ginger, sesame oil, sugar, and mix into juice in a bowl, pour it into a kelp plate, mix well and serve.

Ingredients: kelp, green onion, garlic, chili, soy sauce, vinegar, salt, sugar.

Steps: 1. Cut the kelp into thin strips and blanch it with water;

2. Add chopped green onions, minced garlic and chili peppers and boil them in hot oil;

3. Put soy sauce, cold vinegar, salt and sugar, and stir.

Method three. Ingredients: kelp, garlic, minced green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, monosodium glutamate, sesame seeds.

Steps: 1. Steam the dried kelp in a pressure cooker for 4 minutes;

2. After washing, change the water frequently;

3. Take the soaked soft kelp and cut it into shreds, blanch it in boiling water, and drain the water;

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

5. Start another oil pot, add the chopped red pepper, quickly remove the heat from the heat after the oil is hot, and pour the hot oil and chili pepper into the mixed kelp.

Method 4. Ingredients: dried kelp, shredded carrots, shredded peppers, minced coriander, minced garlic, Sichuan pepper oil, sesame oil, salt, sugar, vinegar.

1. Prepare dried kelp and shake off the floating dust;

2. Put the dried kelp in a steamer and steam for 30-40 minutes;

3. Soak in water for 2-3 hours after taking it out;

4. Shred after washing;

5. Add an appropriate amount of vinegar to boiling water, blanch the kelp shreds for 5 minutes, and soak them in cold water;

6. Remove the kelp shreds, add shredded carrots, shredded peppers, etc. and seasonings and mix well.

Ingredients: dried kelp, carrots, appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of red pepper, appropriate amount of cooked sesame seeds, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of cold vinegar, appropriate amount of sesame oil, appropriate amount of sugar.

Steps:1Wash the surface salt of the dried kelp with water, soak it in water, and change the water several times in the middle.

2.Cut the kelp into inch pieces.

3.Blanch in hot water for two or three minutes, then drain and set aside.

4.Mix soy sauce, sesame oil, salt, and cold vinegar into a bowl of sauce.

5.Shred the carrots.

6.Put together shredded kelp, shredded carrots, and shredded red peppers.

7.Add Sichuan pepper to the pot, and fry the green onion and ginger shreds to make it fragrant.

8.Shovel out and throw it away.

9.Pour the fried oil into the dish while it is hot.

10.Pour the prepared juice into the dish.

11.Mix well, sprinkle with cooked sesame seeds and serve.

Kelp, chopped green onion, ginger, garlic, chopped chili, oyster sauce, salt, chicken essence, sesame oil, water recipe 1Prepare 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;

3.Pour 1 into the processed kelp shreds, sprinkle with salt, oyster sauce, chicken essence, a little sesame oil and mix well!

1. Three fresh kelp shreds.

Ingredients: 2kg of cooked lean pork, 3kg of kelp, 5kg of magnolia slices, 50g of refined salt, 100g of monosodium glutamate, kg of soy sauce, 100g of vinegar, lkg of chili oil, 100g of ginger, 150g of sugar.

Production method: Soak the kelp and wash it after removing sand, cut it into shreds, blanch it with boiling water for 5 minutes, put it in cold water and take it out, drain the water and put it in a container, cut the meat, magnolia slices, ginger, etc. into shreds and mix it with various seasonings.

2. Kelp pine.

Ingredients: kelp 5kg, refined salt 25g, soy sauce, white slippery sugar, white vinegar 20g, monosodium glutamate 20g, raw oil 800g.

Production method: soak the kelp in warm water, remove the sand and wash, cut it into filaments about 40mm long, put it into the seven mature oil pans and fry it for about one minute, see the kelp silk float up quickly with a colander to drain the oil, do not fry the kelp thread, add cooked oil in the sandwich pot, then add refined salt, soy sauce, sugar, vinegar, cold water, boil with steam, and then put the fried kelp silk letter into the pot and steam for ten minutes, add monosodium glutamate, shake loose after the pot is cool.

3. Sweet and sour kelp.

Ingredients: 5kg of kelp, 5kg of sugar, 2kg of vinegar.

Method: Soak the kelp in clean water, remove it and dig it dry, scratch off the yellow edges and white shoots, cut it into pieces, put it in boiling water and blanch it for 3 minutes, cool and remove the water. Mix sugar, vinegar and water in a sandwich pot and boil them together, cool them and pour them into the tank, and turn the tank once the next day to make the finished product.