What is the best way to make kombu with when cooking?

Kelp is a perennial edible algae that is not only inexpensive but also highly nutritious. When we cook, kombu can be made with hawthorn, grass cassia and tofu. <>

What is the best taste of kombu to make with itKelp is very nutritious, there are potassium, iodine and carotene and calcium, etc., we can be paired with some hawthorn when cooking, because hawthorn contains citric acid, flavonoids, sugars and hawthorn acid, etc., which has the effect of dispersing blood and dissipating food on the human body. It can also be combined with grass cassia to cook soup and drink, which not only has the effect of clearing the liver, dissolving phlegm and brightening the eyes, but also has ** ocular conjunctivitis or hypertension and other diseases. When it comes to cooking soup, how can you cook tofu without tofu, kelp has a special flavor if you cook soup with tofu, and it is very nutritious, which can reduce the body's thyroid function and improve the absorption of calcium.

Eating kelp regularly has many benefits for the human bodyEating kelp often has many benefits for the human body, such as lowering blood pressure, lowering lipids, preventing breast hyperplasia, etc., for some patients with high blood pressure, eating kelp often can play a role in stabilizing blood pressure and cleaning up excess cholesterol on the blood vessel wall in the human body. Kelp can also lower blood sugar, some fatter people can eat more kelp, because his fat content is not high, and kelp contains dietary fiber, which makes people feel very full when they eat a little, which can play a leading role. Adding kelp contains iodine, which can reduce estrogen, improve endocrine disorders in the female body, and reduce the incidence of breast hyperplasia.

Although kelp is rich in nutrients, there are also people who are not suitable to eat it, such as patients with hyperthyroidism, as well as those with spleen and stomach deficiency, pregnant women and women who are breastfeeding. The iodine in kelp can aggravate the condition of patients with hyperthyroidism, and can also cause thyroid dysfunction in the fetus or infant. Kelp is cold by nature, and people with weak spleen and stomach cannot eat it.

Tofu kelp, tofu kelp, carrots, yams, lettuce stir-fried together, potatoes mixed with kelp shreds, kelp fried soybean oil skin, these ingredients are very good to eat with kelp.

Personally, I feel that fried bacon with kelp is the most delicious, it tastes very fragrant in this way, and it goes well with rice, and it is also very nutritious, which is particularly delicious.

It can be served with lettuce, celery, tomatoes, carrots, cucumbers, beef, lamb, pork, pork ribs, eggplant, beans, onions and many more. I think it tastes very good when you make it with these foods.

Kombu is generally better stewed with pork because it is delicious and has a high nutritional value.

It is better to eat kelp and winter melon together, because winter melon and kelp are both heat-clearing and heat-relieving vegetables, which is conducive to clearing heat and cooling off the heat. It is especially suitable in the summer.

The kombu is best paired with the pork ribs, because the kombu absorbs the meaty flavor of the pork ribs and at the same time removes the greasy feeling of the meat, so it is refreshing and flavorful.

Food] Chicken breast.

Kelp. Carrots. Chanlai. Salt. Vinegar. Sugar.

Dried red peppers. 1.Soak the kelp and wash it and cut it into thin strips. Carrots cut into thin strips. Cut the chicken breast into thin strips. Puree the garlic.

2.Add water to the pot and bring to a boil and press the shredded chicken. Carrot. Put the kelp in the water and blanch until the water boils again.

3.Scoop up all the raw materials, drain the water, and rinse with boiling water to control the moisture. Add minced garlic.

4.Add the siraffi and then the sugar. Vinegar and salt, tossed together.

Gradually stir the pot until the pepper is in the sky.

And the pepper fades.

6.Pour into the salad while it is hot and stir well.

Food】 Kelp root. Potato. Carrot. Oil. Salt. Meat foam. Scallions. Ginger. Wine.

Sugar. Light soy sauce.

1.Prepare the main meal ingredients.

2.The kelp is soaked and cut into prismatic shapes. Potatoes and carrots cut into slices.

3.Prepare the minced meat, green onions. Ginger. Mince the garlic and set aside.

4.Once the oil is boiling, oil the potato wedges and carrot slices.

5.Cook the top layer golden brown and set aside.

6.Leave the bottom oil in the pan, stir-fry the meat foam until it fades, and add the green onions. Ginger. Garlic sauté until fragrant.

7.Add a small amount of light soy sauce to the base.

8.Cook the kelp slices in a pot.

9.Add light soy sauce and cooking wine. Pour in cold water, boil the water, boil the oiled potato cubes and carrot slices, and add salt. Sugar seasoning, and then stir-fry slightly.

Food] saury.

Sausage. Kelp silk. Small red peppers. Pixian bean paste.

Seafood soy sauce. Wine. Sugar.

1.Saury cleaning. Cut into strips. Two knives on each side, sausage. Small red peppers. Chop the garlic separately and dice the sausages. Mix the small red pepper flakes with the garlic puree, add the Pixian bean paste; Add seafood soy sauce. Stir well with cooking wine and sugar.

2.Absorb water in the food box, add a steaming curtain, and spread a layer of kelp silk; Place the saury on top of the kelp thread and place it neatly; Pour the marinated ingredients from step 2 evenly over the saury; Cover the lid tightly, send it to the microwave oven to heat, and heat it for 12 hours at the 300w microwave heating power point.

Vermicelli mixed with shredded kelp.

Process: Mix Taste: Sour and spicy.

Ingredients: kelp (fresh) (100 grams) Vermicelli (100 grams).

Seasoning: garlic (10 grams), vinegar (10 grams), soy sauce (15 grams), salt (5 grams), monosodium glutamate (2 grams).

Steps: Peel the garlic and mash it into garlic paste for later use; Wash the kelp and cut it into thin strips, blanch it in a pot of boiling water, and remove it; Vermicelli boiled and let cool.

Put the shredded kelp and vermicelli on a plate, add seasonings, and mix well with garlic paste.

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.

Nutritional value of vermicelli.

Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals.

The nutrients of vermicelli are mainly carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium. Vermicelli has good flavor attachability, it can absorb the flavor of various delicious soup ingredients, coupled with the softness and tenderness of the vermicelli itself, it is more refreshing and pleasant. Cold salad is preferred.

Kelp can be made into casserole cabbage kelp soup, chopped pepper kelp, kelp egg cake, kelp tofu clam soup, garlic kelp shreds, cold kelp shreds and other home-cooked dishes.

Ingredients: 200 grams of tofu, 50 grams of kelp, 10 grams of shrimp.

Excipients: 400 grams of broth, 30 grams of peanut oil.

Seasoning: 2 grams of salt, 5 grams of green onions, 5 grams of ginger.

Preparation of kelp stewed tofu:

First, soak the kelp in warm water and then wash and cut into diamond-shaped slices.

Then, cut the tofu into small cubes, blanch it in boiling water, and drain it.

Place a wok on a hot flame and bring the peanut oil to a boil. Add green onions and minced ginger to stir the fragrance, and when the color turns yellow, then put the clear soup.

After boiling, switch to low heat and put in the kombu.

Finally, add the tofu and shrimp, cover the pot and simmer for half an hour. Open the lid and add refined salt, adjust the taste.

Sour sautéed kombu.

1.Shred the kelp, ginger and red pepper with sour and water, and crush the garlic for later use; 2.Put oil in a hot pan and bake ginger, garlic and red pepper shreds to make a spicy taste, add sour and stir-fry, add salt, a little sugar, soy sauce and kelp and fry until the kelp shreds are flavorful, and put MSG to reduce the juice and remove the sauce.

I usually eat in three ways, and my family likes it:

1. Pork ribs and kelp soup. (Add the slices cut into kelp 10 minutes before cooking) 2. Stir-fry the shredded kelp with minced garlic (fry the kelp first (add some oyster sauce), and put the minced garlic before cooking.

3. Cold salad with shredded kelp (boiled).

Not bad! Give it a try! Home-cooked practice!

Braised pork with kelp.

Ingredients: 1000 grams of pork belly, 1000 grams of kelp soup, 1 piece of ginger, 1 star anise, 5 grams of sugar, 5 grams of rice wine, 1000 grams of old soup, 800 grams of water, 5 grams of salt.

Tips for kelp processing: Steam directly in the pot until the color changes from brown to emerald green, take it out and rinse it, and cut it into pieces for later use.

Method: 1. Stir-fry ginger and star anise in hot oil. Add the pork belly and stir-fry for 2 minutes, add sugar and rice wine.

2. Add bone broth and water, bring to a boil over high heat, turn to a simmer and simmer for 50 minutes.

3. Add kelp, bring to a boil, simmer for 15 minutes, and finally add salt to taste.

Kelp braised pork, the meat taste is crispy, the kelp is refreshing and fragrant, it is a very delicious home-cooked dish that nourishes blood and moistens the spleen.

The cold salad with shredded kelp is super delicious.

Kelp stew. Kelp pork rib soup.

You can stir-fry mushrooms with shredded chicken.

Chilled seaweed shreds.

1. Wash the kelp, cut into thin strips, cut the green and red peppers into fine cubes, shred the ginger, garlic and onion, and cut the green onion into cubes.

2. Mix pepper, ginger and garlic with balsamic vinegar into juice for later use.

3. Blanch the kelp and drain.

4 Add green and red peppers, onion and chives, pour in the sauce, mix well with shredded kelp and put on a plate.

Kelp tofu soup.

1. Cut the tofu into cubes and wash the kelp knots, wash the mushrooms and tear them into small pieces.

2. After the oil in the pan is heated, add the tofu and fry for a while.

3. Fry until the surface of the tofu is slightly yellow, then pour in water, kelp knots, ginger and green onion slices.

4. Cook until the water boils, turn to low heat and cook for 30 minutes, and when halfway through, pour in the mushrooms and cook together.

5. Sprinkle salt before cooking.

The simplest, put the blended oil in the wok, try to put more, because carrots like oil, and then a little green onion, it seems that it is not delicious, but in the stuffing, such as meatballs, add a little bit seems to be OK

Blanch the fresh kelp with water to remove the fishiness. Shred the garlic, shallots, and ginger, and mix with salt, soy sauce, and sesame oil. Then mix this into the kombu shreds.

Wash it and put it in a kimchi jar to soak for a few days, which is delicious.

There are many ways to eat kelp, stir-fried, stewed, steamed, and boiled. Here are some recipes for kelp delicacies and dietary remedies.

1. Stir-fried kelp 200 grams of shuifa kelp and 40 grams of chili peppers, all cut into thin strips. Add oil, salt, ginger, green onion and chili pepper to cook; Add the 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 to remove from the pot. This dish is crispy and refreshing.

2. Red braised kelp 200 grams of kelp and 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 and 250 grams of lean pork. Mix the kelp into finely minced kombu and the pork into minced meat, mix it with monosodium glutamate, salt, green onion, ginger and other seasonings, then make balls and fry them in oil.

4. Steamed kelp Cut the watery kelp into large slices, mix the adjusted pork and not roll it into long rolls, take it out and cut it into about 3 cm long sections, put it on a plate, and thicken it with water starch and pour it on it.

5. Sweet and sour kelp 250 grams of shuifa kelp, cut into long strips, put it in a pot and boil it with the mixed sweet and sour liquid.

6. Egg soup with shredded pork and kelp 150 grams of kelp (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 tender green color of the dish.

7. 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, loose and crispy, and mix well with white sugar and refined salt. This dish is crunchy and delicious, with a unique flavor.

Kelp tofu soup.

Kelp tofu crucian carp soup is a dish made from tofu, crucian carp, kelp and other ingredients. 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.