Can you eat kombu if it is undercooked, and how long does kombu need to be boiled before eating

Kelp can be eaten raw, but the kelp should be soaked and washed before eating raw, and raw kelp has no taste, and it is very hard and difficult to digest, so it is recommended not to eat it raw.

Speaking of kelp, everyone must be very familiar with it, kelp can be stir-fried, stewed, cold salad, etc., kelp can also be eaten raw! However, it is not very delicious if eaten raw, so it is recommended to eat it cooked!

Can kelp be eaten raw.

Kelp can be eaten raw, but the kelp should be soaked and washed before eating raw, and raw kelp has no taste, and it is very hard and difficult to digest, so it is recommended not to eat it raw.

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.

Is it better to eat kelp raw or cooked.

Although kelp can be eaten raw, it still grows in the sea for a long time, and there may be some parasites or bacteria hiding in the kelp, so it is best to eat it after high temperature sterilization, which is delicious and healthy.

Raw kombu is harder and not easy to digest, so people with poor stomach and digestion should not eat raw kombu, and those who do not have good teeth should not eat raw kombu, and it is best to cook kombu before eating.

There are several taboos for eating kelp.

1.Patients with hyperthyroidism should not eat kelp because it is rich in iodine, which will aggravate the condition.

2.Pregnant women and nursing mothers should not eat too much kelp, because the iodine in kelp can enter the fetus and baby with blood circulation, causing thyroid dysfunction.

3.Kelp should not be soaked for a long time, and kelp should not be soaked for a long time before eating. Generally speaking, it is enough to soak for about 6 hours, because if the soaking time is too long, the nutrients in kelp, such as water-soluble vitamins and inorganic salts, will also be dissolved in water, and the nutritional value will be reduced.

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. Traditional Chinese medicine believes that people with kelp cold, spleen and stomach deficiency and cold should avoid eating.

4.Don't eat kelp as a staple food, don't take kelp as a staple food for a long time, this will consume too much iodine and will also have an impact on your health. Moreover, kelp contains a certain amount of arsenic, and excessive ingestion of arsenic can cause poisoning.

Therefore, before eating kelp, it should be rinsed with water to dissolve the arsenic in water.

5.Don't drink tea immediately after eating kelp (tea contains tannic acid), and don't eat sour fruits immediately (sour fruits contain vegetable acid). Because kelp is rich in iron, both of these foods can hinder the absorption of iron in the body.

Kombu can be eaten without cooking, but it can easily cause indigestion. Kelp can be eaten in the following ways: 1.

Ingredients: 50 grams of dried kelp shreds, 1 carrot, 1 cucumber, 1 handful of coriander, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 5 cloves of garlic, half a spoon of sugar, 1 tablespoon of Lao Gan Ma tempeh, 1 tablespoon of sesame oil; 2.Take the dried kelp silk and rinse it until the water is clear, and soak it in cold water for more than half an hour; 3.

Finely chop the cucumber and carrot, chop the coriander slightly, and press the garlic into a puree; 4.After the water in the pot boils, add 1 tablespoon of salt, then put in the kelp shreds, boil for one minute until the water is reopened, turn off the heat and remove the water to cool; 5.Mix all the ingredients and mix well, and you're ready to eat.

Kelp can be eaten if it is not cooked, and salted fresh kelp can be eaten raw, and the method is as follows:

Ingredients: a handful of salted kelp shreds, a soy sauce spoon, 2 spoons of vinegar, a spoon of white sugar, an appropriate amount of sesame oil, an appropriate amount of green onions, an appropriate amount of garlic, an appropriate amount of ginger, an appropriate amount of Sichuan pepper, and an appropriate amount of star anise.

1. Grab a handful of kelp and put it in a basin.

2. Add cold water to the basin and soak for half an hour. (The amount of water exceeds that of kelp).

After 3. Half an hour, the kelp shreds are repeatedly rinsed with water, and finally rinsed with hot boiled water. (Rinse until it has a slight salty taste, because the seasoning in the back has a certain amount of salt.) ）

4. Take more garlic cloves and chop them.

5. Cut an appropriate amount of green onion and ginger for later use.

6. Put two spoonfuls of vinegar, one and a half spoons of soy sauce, and half a spoon of sugar in a bowl.

7. Then pour the garlic cloves, green onions, and ginger into the pot.

8. Put Sichuan pepper and star anise in the hot pan and cold oil, and slowly fry the fragrance over low heat. After the fragrance comes out, remove the peppercorns and star anise and throw them away.

9. Pour the hot oil into the kelp shreds, add a few drops of sesame oil and stir well, and the fragrant kelp shreds can be put on a plate and enjoyed.

Kelp slices can be cooked by boiling for 5 minutes, and kelp shreds can be cooked for 1-2 minutes.

How to cook kelp to get it rotten.

When we cook the kelp, we can add some vinegar, which can speed up the kelp to soften faster. Kelp is one of the most common plants in the sea and can be found everywhere. It's green in color, and it's floating on the surface of the sea, so we fish it out of the sea to dry.

Or just fresh kelp. In life, I often eat some kelp, which can effectively prevent hyperthyroidism, and the taste of kelp is relatively refreshing, but it is still difficult to deal with kelp, it is a bit troublesome to clean up, and it is not easy to cook when cooking.

When we cook kombu, many people make the mistake of putting kombu in water to soak it, and then putting it in a pot to boil, and it turns out that the kombu is still hard. That's because you forgot to add some ingredients during the boiling process.

We can boil the kelp in alkaline water, we first boil the water over high heat, then put the kelp in, add an appropriate amount of edible alkali, the heat should be lowered, simmer slowly, wait for 20 minutes, take out the kelp and soak it in cold water. Wash the kombu thoroughly, and the kombu is ready to be served cold. You won't have a hard texture.

Kelp is rich in iodine, which is essential for the human body. There are many ways to eat kelp, and the most common way to eat it is cold salad, which is simple and delicious. It is very suitable for the elderly and children.

How to choose kelp.

Kelp is also divided into dried kelp and fresh kelp. When choosing dried kelp, be sure to choose the kelp with "hoarfrost". Do you know what this layer of hoarfrost is?

It is a white powder, and many people mistake it for dried table salt, and some people think that the kelp has become moldy. Actually, everyone is wrong.

That substance is called "mannitol". This substance does not harm the body, and can also lower blood pressure in the body, accelerate the excretion of urine, and thus help eliminate edema. At the same time, it also has the effect of **, which is very popular with ** people.

Therefore, when buying dried kelp, be sure to choose kelp with hoarfrost, which is a high-quality kelp, and the color should be dark brown, brownish-green, and the thickness of the kelp is relatively uniform.

When dried kelp is sold, it is rolled up, we can open it and observe, if we find broken kelp in it, it means that the quality of such kelp is not good.

If it is dried kelp that has not yet been soaked, put it in a pressure cooker and add a large steam pot to simmer for 15 minutes, if it is a soaked kelp with water, boil it with water for about 5 minutes.

In addition, kombu is a delicious food that can be served both cold and in soup. However, before eating, it should be washed first, then soaked, and then the soaked water and kelp are put into the pot to make soup and eat, so as to avoid the mannitol and some vitamins dissolved in the water to be discarded, so as to preserve the active ingredients in the kelp.

Hello answer, I have seen your question and am sorting out the answer, please wait for a while Hello, generally in order to ensure that the kelp is tender and delicious, it is okay to boil it with water for about 10 minutes, generally not more than 15 minutes, and the nutrients of the kelp will be lost if it is cooked for a long time.

All you need to do is pour water into the pot, then add the kombu, bring to a boil over high heat, then turn to medium heat and cook for about 10 minutes until the kombu is cooked through.

1. How long does it take to cook kelp before it is cooked.

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.

Second, how to cook kelp is easy to rot.

When soaking kelp, use rice washing water, which is easy to soak and clean, and easy to soften when boiling.

Soak the kelp before boiling it, and if you want to eat it the next day, you can soak it in rice water the night before (if you don't have rice water at hand, you can also add a little salt or a little dry starch to the water in which you soaked it), all so that the kelp can be soaked better.

After the kelp is soaked, wash it to remove the impurities on it, and then boil the kelp, it is best to boil the kelp in a pot under cold water (so that the boiled kelp is not fishy, there is no fishy smell), and then add a little vinegar to the water in which the kelp is boiled, and then boil it over high heat for 10 minutes, and the kelp can be quickly cooked.

The purpose of adding vinegar is not only to make the kelp cook quickly, but also to make the nutrients in the kelp better absorbed by the body when eating).

15 minutes unsoaked, 5 minutes after soaking is fine! In addition, kelp has a hair-beautifying effect, lowering blood lipids, blood pressure, and blood sugar.

It should also be boiled for 10 to 20 minutes before eating.

Cook until it floats, Haidilao has been there, hot pot has been eaten, the same as that, don't worry about trying a small bite, generally 10 minutes.

According to their taste, if it is a stew soup like a little rotten for more than an hour.

The kelp must first be soaked, and then when it is boiled in the pot, it must be pinched with your hands after taking out the chopsticks or spoon, and if you can pinch it, it will be cooked, so this depends on the thickness of the sea, so it cannot be determined by time.

Because it's not the right thing to do.

How to cook kelp is easy to rot.

Before we make kelp, the first thing we need to do is to soak the kelp, so that when we cook the kelp and fry the kelp shreds, we can make the kelp fully soft and give full play to its taste, so how do we cook the kelp to make the kelp easy to rot? Let's take a look at a few ways to do it.

1.First of all, when we soak the kelp, we can use rice washing water instead of the usual water, in this case, the kelp will be easier to soak and clean, and we will bring it when we boil, it will be more easy to become soft and rotten, and the taste will be more delicious.

2.We can add an appropriate amount of white vinegar and white vinegar when boiling the kelp shreds, which can not only remove the fragrance of the kelp shreds, but also make the kelp easier to cook soft and rotten, and we do this, the color of the kelp is also very beautiful.

How to make kelp not fishy.

I believe that people who have eaten kelp know that kelp itself has a special fragrance, but he brought it himself, so what can we do to get rid of the fishy smell of kelp? Let's take a closer look.

The first thing we need to know is that there are a lot of dirty things on the kelp, these dirty things, also carry a lot of news, so we must carefully scrub the kelp before using it, if it is a relatively hard dry kelp, when we soak it in clean water, it will become soft, and after it is soft, we can use our hands to scrub the kelp directly, or use a clean brush to scrub the kelp, so that the kelp we make will be cleaner, and the fishy smell will not be so strong.

Secondly, we must know that in order to fully remove the fishy smell of kelp, and we must have corresponding skills when soaking, we can soak the washed kelp in the rice washing water again, so that the kelp can fully swell, we can not only remove part of the fragrance, but also reduce the time we need to cook the kelp later, so that the taste of the kelp will be more beautiful.

Finally, we must also pay attention to some details when boiling kelp, for example, the soaked kelp we washed must be cooked in a pot under cold water, which can not only remove the fishy smell, but also will not destroy the nutrients in the kelp, and the nutrients will be more easily absorbed by our own body.

Kelp is a common ingredient with a tender and crisp taste, rich in minerals such as potassium and iodine and unsaturated fatty acids, which is very beneficial to human health and is a natural health food. When many friends cook kelp, they will encounter the situation that the kelp becomes harder and harder the more it is cooked, or it will not rot after cooking for a long time, which will greatly affect the taste of the kelp. So what is the reason for this?

Let's take a look at it together.

Why does kombu get harder the more you boil it?

Kelp, also known as Lunbu, kelp, and cabbage, is a bath that grows on rocks on the bottom of the sea. It is rich in kelp polysaccharides, protein, alginic acid, cellulose, mannitol, potassium, iodine, iron, phosphorus and other trace elements, and is a very popular natural food. In daily life, kelp is often used for cold dressing, soup, or roast meat.

But if you don't do it properly, you will find that the boiled kombu is very hard, or it won't rot after cooking for a long time.

In fact, this is caused by a substance called algin, which is a highly polymeric compound that is difficult to dissolve in water, and also has strong absorption and swelling, and after absorption, many viscous colloids will be produced on the surface of the kelp, which makes it difficult for kelp to cook thoroughly later.

Generally speaking, the kelp that you buy from the market needs to be soaked before cooking. However, because most of the iodine in kelp adheres to the surface, if it is soaked in water for a long time, it is easy to cause iodine loss. And because the gum produced by the alginate in the kelp after absorption, it prevents the entry of water in the subsequent process, and it is this soaking link that causes the kelp to become harder and harder the more it is cooked, and it is difficult to chew no matter how long it is cooked.

The method of boiling kombu quickly.

Faced with this dilemma, experienced chefs will generally use some tips when handling kelp, so that your cooked kelp is tender and crispy, and it is very delicious.

1. First of all, it is the soaking method of kelp, the most correct soaking method of kelp should use the dry steaming method, that is, the bought kelp is steamed in a steamer for half an hour, and then soaked in water for 6-10 hours, so that in the subsequent cooking process, it is easy to cook rotten.

2. In addition, when cooking kelp, we can add some baking soda or alkaline noodles appropriately, because the alginate in kelp is easily dissolved by alkaline substances, and then it will slowly become soft and rotten quickly after cooking. It should be noted that because alkaline substances will destroy some proteins, you should not put too much alkaline noodles or baking soda, otherwise it will destroy the nutrients.

3. In the process of boiling kelp, we can add a little vinegar. Vinegar can also make the kelp cook faster, and it can also remove the fishy smell of the kelp itself, enhancing its deliciousness. Under the effect of vinegar, the nutrients in kelp can be better absorbed by the body, and cooking is more time-saving.