When soaking kelp, do you use cold water or hot water?

When soaking kombu, use warm water and put a little white vinegar in it, and the kombu can be soaked well. First of all, we prepare a basin, put the kelp in, if it is too big, you can cut it smaller, so that the soaking time will be faster, add warm water to the basin to cover the kelp, put a small amount of white vinegar in the warm water, stir well with chopsticks, about ten minutes or so to soak it, if it is not soaked well, add some white vinegar on it. Because there is a substance in kelp that is insoluble in water and needs to be melted away with the acid of white vinegar, we put a few drops of vinegar when soaking kelp.

The kombu can be made into cold kelp shreds, and the ingredients are kelp, oil, garlic, light soy sauce, vinegar, and chili. Method: Soak a handful of kelp and distribute a few drops of white vinegar. Wash two handfuls of kelp, control the moisture and set aside.

After boiling the water, put the kombu shreds in it and take it out in cold water. Heat the oil in the pot and put the chili pepper and green onion in it and fry until fragrant, then add the chili pepper and light soy sauce and then put the kelp in it, and stir-fry evenly. The appetizing cold salad with shredded kelp is ready, and the method is very simple.

Kelp should choose a thicker, no spots of kelp is fresh kelp, the color of kelp can not be too beautiful, too beautiful is the addition of fluorescents, when putting chili peppers can be put according to their own preferences. Kombu can also be made into kombu radish, and the ingredients are radishes, kelp, garlic, oil, salt, and light soy sauce. Method: Cut a handful of radishes into cubes and cut the kelp into cubes.

Second, put some water in the pot with radish and kelp, put in camellia oil, boil the vegetables thoroughly, turn on high heat to reduce the juice, add light soy sauce and salt to adjust the taste, stir evenly and you can get out of the pot, and then put some minced garlic. <>

This boiled dish has very little fat, suitable for people to eat, salty and sweet and spicy, very delicious. The nutritional value of kelp is very rich, containing a lot of fat, protein, and carbohydrates, which are several times higher than other vegetables. Kelp is also a very high iodine content, which can prevent thyroid tumors and can lower blood pressure, lower blood lipids, control tumor development, improve immunity and other effects, ordinary people can eat kelp, but those with hemorrhoids and allergies are not suitable for eating kelp.

If you use cold or hot water, the kelp will be scalded and the nutrients in the kelp will be lost, so soaking it in cold water can maintain the original flavor of the kelp.

I think it can be used. Fresh kelp can be soaked in cold water, but if you soak dried kelp, it will soak faster with hot water.

When soaking kelp, you should soak the kelp in cold water, so that the taste of kelp will be fresher and refreshing.

Kombu can be eaten by scalding it with boiling waterIn fact, raw kelp can be eaten directly, not to mention scalded with boiling water! It's just that now the seawater is seriously polluted, and the kelp is covered with a lot of small microorganisms, which can't be scalded with boiling water at all, because high-temperature disinfection needs to meet two conditions, one is the temperature of action, and the other is the time of action, and scalding kelp with boiling water cannot meet these two conditions at allTherefore, it will seriously affect human health after eating, and for safety reasons, it is best to cook kelp before eating it.

Nutritional analysis of kelp:1. Thermogenic nutrients: kelp contains protein and fat, which is a geothermal food, which can help the human body provide energy.

2. Dietary fiber: The dietary fiber contained in kelp can help intestinal peristalsis, increase the secretion of digestive juices, reduce the residence of harmful substances in the intestines, and thus reduce the absorption of toxins in the human body. At the same time, it can also integrate cholesterol, reduce cholesterol absorption, and prevent atherosclerosis.

3. Minerals: Kelp is rich in iodine and calcium, which can help the body replenish nutrients.

4. Vitamins: kelp contains carotene, vitamin B1, vitamin B2 and other vitamins.

No. Kelp at leastCook for minutesAround.

Chilled sour and hot seaweed shreds.

Ingredients: Dried kelp: Appropriate amount.

Garlic cloves. Light soy sauce 1 scoop.

Sugar a little. Salt to taste.

2 scoops vinegar. Spoon of spicy oil.

Sichuan pepper oil to taste.

2 sprigs of coriander.

Oyster sauce 1/2 tablespoon.

The preparation of cold and sour and hot kelp shreds.

Soak the dried sea head in warm water overnight, change the water twice halfway, otherwise it will be a little salty, and rub and wash it repeatedly.

Please click Enter a description.

Fold the kelp and cut it into shreds, put water in the pot, open the water with some vinegar, and then put in the kelp shreds and cook for about a minute, depending on what state you like, if you like to be softer, cook for a while. Vinegar is added to make the kombu soften faster.

Please click Enter a description.

After boiling, rinse with cold water and drain for later use.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Mix well and pour over the kelp shreds.

Please click Enter a description.

Sprinkle with coriander and shallots, and the sour and spicy cold salad with shredded kelp is ready If you can't finish eating, cover it with plastic wrap and put it in the refrigerator, and take it out for a better flavor next time!

Please click Enter a description.

Look at my little gluttonous cat, I can't wait